TENDER CRISP SUGAR COOKIES
These no-roll sugar cookies are great for the holidays. Children like to shape the cookies into balls and dip them into the sprinkles!
Provided by ETHELMERTZ
Categories Desserts Cookies Sugar Cookies
Time 35m
Yield 60
Number Of Ingredients 10
Steps:
- Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend.
- Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass.
- Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 18.8 g, Cholesterol 21.5 mg, Fat 10.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 87.4 mg, Sugar 8 g
COOKIE SWAP: CRISP SUGAR COOKIES
Provided by Minette
Number Of Ingredients 0
Steps:
- Preheat oven to 350°. Line baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, and salt. Whisk to combine. Set aside.
- In the bowl of a mixer, cream butter and powdered sugar until smooth, at least 3 minutes.
- Beat in extracts and egg.
- Add flour mixture, a little at the time, to the wet ingredients. Continue until all flour has been added. The dough will be very stiff. If dough is too stiff for mixer, turn dough out onto tabletop, wet hands, and finish kneading dough by hand.
- DO NOT CHILL dough. Roll dough onto floured surface and roll to ¼" thickness. Cut with cookie cutter.
- Bake at 350° for 6-8 minutes. Remove from baking pan and cool on cooling rack.
CRISPY SUGAR COOKIES
My son Josiah enjoys making treats. This recipe is great for kids because it has two manageable time blocks-mixing and chilling the dough, then cutting out and baking the cookies.-Josiah Hildenbrand, San Leandro, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 2 hours or until easy to handle., On a floured surface, roll dough to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters. Place on greased baking sheets. Sprinkle with colored sugar. , Bake at 400° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 141 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 121mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
CRISP SUGAR COOKIE MIX
I've relied on this mix for these light sugar cookies for years, even selling it at bazaars. I package it in a plastic bag tied with pretty ribbon and attach a cookie cutter and copy of the recipe. -Eneatha Attig Secrest, Mattoon, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen per batch.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 4 ingredients; mix well. Store in an airtight container in a cool, dry place up to 6 months. Yield: 2 batches (8 cups total). , To prepare cookies: In a large bowl, cream butter. Beat in egg and extracts. Gradually add 4 cups cookie mix; mix well. Cover and chill 2-3 hours or overnight. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake until the edges are lightly browned, 7-9 minutes. Cool on wire racks.
Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 66mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
SUGAR COOKIES (LIGHT & CRISP)
These Sugar Cookies are marvelous! Light, Crispy, Yummy and so easy. I got this recipe from a co-worker many years ago. Dieters beware--it is hard to eat just one. Tip-I have tried to substitute margarine in place of the butter, and the cookies were not as good. I have also used colored sugars for dipping the glass into for the holidays and that worked very well. Not recommended for rolled out cookies as the dough is too delicate.
Provided by Brenda.
Categories Dessert
Time 27m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl, cream together 1/2 cup granulated sugar, powdered sugar, butter, and vegetable oil.
- Beat in egg and extract.
- Add next 4 ingredients and mix together. The dough will be somewhat soft. Refrigerate a few minutes if too soft to work with.
- Shape into 1-inch balls and roll in reserved 1/2 cup of granulated sugar.
- Place on an ungreased cookie sheet and flatten with the bottom of a glass that has been dipped in granulated sugar (or colored sugar if you prefer).
- Bake at 350°F for 10-12 minutes.
- Note: Cookies should be only very slightly browned. They will be a more of a light golden color.
Nutrition Facts : Calories 328, Fat 17.4, SaturatedFat 6.2, Cholesterol 38, Sodium 210.3, Carbohydrate 40.4, Fiber 0.7, Sugar 21.7, Protein 3.1
SOFT CUT-OUT SUGAR COOKIES
With crisp edges, thick centers, and room for lots of decorating icing, I know you'll love these soft sugar cookies as much as I do. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you'd like to make dozens of cookies for a large crowd, double the recipe.
Provided by Sally
Categories Cookies
Time 4h
Number Of Ingredients 9
Steps:
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Decorate the cooled cookies with royal icing or easy glaze icing. Feel free to tint either icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.
- Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.
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