EASY SUGAR COOKIES
Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!
Provided by Stephanie
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g
SUGAR COOKIE CAKE
An easy, thick and chewy Sugar Cookie Cake. This Sugar Cookie Cake recipe makes the best birthday cake, cake for Valentine's Day, parties and more!
Provided by Julie Blanner
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Combine butter, oil, sugars and vanilla until smooth. Blend in eggs.
- Add flour, salt, cream of tarter and baking soda until blended in.
- Press dough into a greased dish.
- Bake 20 minutes watching carefully as to not over bake.
Nutrition Facts : Calories 406 kcal, Carbohydrate 47 g, Protein 4 g, Fat 22 g, SaturatedFat 15 g, Cholesterol 50 mg, Sodium 261 mg, Sugar 20 g, ServingSize 1 serving
SOUR CREAM SUGAR COOKIE CAKE
My husband requested a giant sugar cookie for his birthday. I wanted to do something a bit more exciting than birthday cookies, so I came up with this sugar cookie cake. The secret to a dense yet cakelike texture is to make sure you don't overbake the cake. -Carmell Childs, Orangeville, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Spread into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Spread frosting over top. Decorate with optional toppings as desired.
Nutrition Facts : Calories 295 calories, Fat 11g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 228mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
EASY SUGAR COOKIES
Quick and easy sugar cookies. This quick and easy sugar cookie recipe is perfect for any occasion, and can be made with just the basic ingredients you already have in your cupboard.
Provided by andrew
Categories Dessert
Time 30m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
- Mix the flour, baking powder, and baking soda together in a bowl; set the mixture aside.
- Cream the butter and sugar.
- Beat in the egg and vanilla extract.
- Once combined, slowly blend in the dry ingredients until evenly mixed.
- Searate dough into tablespoon-sized balls.
- Place onto an ungreased cookie sheet.
- Place on center rack and bake for 5 to 7 minutes (or until golden brown). Let the cookies sit for 2 minutes before cooling on wire racks.
Nutrition Facts : Calories 102.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 19.1, Sodium 86.1, Carbohydrate 11.8, Fiber 0.2, Sugar 6.3, Protein 0.9
THE BEST SUGAR COOKIE CAKE
The BEST soft, thick, moist sugar cookie cake recipe frosted with vanilla buttercream and topped sprinkles! Customize it with different colors of frosting & sprinkles to celebrate birthdays, baby showers, holidays, and more!
Provided by Melissa Rose
Categories Dessert
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. If butter hasn't been softened you can place in microwave for 10 seconds to *slightly* soften it.
- In a large bowl, cream together butter and sugar on medium speed for 20-30 seconds; do not overbeat. While mixer is still on medium speed, add in egg, vanilla and almond extract.
- Once mixed, add in baking powder, salt, and flour (1/2 cup at a time). Be sure to measure your flour properly using the spoon & level method, as adding too much can result in dry bars. Mix until all flour disappears, typically 20-30 seconds.
- Spray a round metal 12" cookie cake pan with cooking spray, then line the bottom with parchment paper (having the grease underneath the paper will help the paper stay down).
- Drop the dough into 1 tablespoon sized chunks into the prepared pan. Use your hands or a spatula to press down the dough until it covers the pan and is smooth around the edges.Tip: If the dough is sticky, you can place another piece of parchment paper on top and continue pressing down.
- Bake cookie cake at 350 degrees for 18-20 minutes until edges are lightly browned. The trick to a soft sugar cookie cake is to take it out right when you see the TINIEST amount of brown around the edges. The center may look underdone and this is okay; the cake will continue to bake in the hot pan when cooling.
- Allow to cool completely before frosting (you can put the pan in the fridge on a cooling rack to speed this up).
Nutrition Facts : Calories 221 kcal, Carbohydrate 28 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 54 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
CHRISTMAS BUTTER COOKIE CUTOUTS
This recipe is a classic that came out of the Betty Crocker Test Kitchens a while ago, but in our book, a recipe that stands the test of time is the only kind worth having! We recently baked up a batch of these cookies to give them a refreshed recipe image, and we can attest that these are an exceptionally fun option for bakers who want to make something that's achievable but still stretches their skills. The base for these cookies is delightfully short and treads the perfect line between being tender and having a satisfying little snap. Once they're out of the oven and cooled, the real fun begins. First they get brushed with a thin icing that forms a lovely, smooth canvas for decorating. Once that's set, creativity takes center stage, and you can test your hand at decorating with royal icing and all the sprinkles, sugars and nonpareils you can find in your pantry. The editor who took on the task of decorating these was intimidated at first, having a complicated history with royal icing, but found the recipe included below easy to work with to create beautiful cookies. Set aside some time to devote to making these cookies when the Christmas spirit really sets in-we promise they'll bring you the comfort and joy of the season!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 32
Number Of Ingredients 14
Steps:
- In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. On low speed, beat in egg, lemon peel and 2 tablespoons lemon juice. Stir in flour, baking soda and salt until well blended.
- Divide dough into 4 parts; flatten each part into 1/2-inch-thick round. Wrap each in waxed paper or plastic wrap; refrigerate 30 minutes.
- Heat oven to 350°F. Remove 1 round of dough at a time from refrigerator. Between sheets of floured waxed paper or plastic wrap, roll dough until 1/4 to 3/8 inch thick. Cut with 3-inch cookie cutters in various shapes. On ungreased cookie sheets, place cutouts 1 inch apart.
- Bake 10 to 12 minutes or just until edges are golden. Cool on cookie sheets about 1 minute before removing to cooling rack. To make cookies for hanging, using a toothpick or end of plastic straw, carefully poke a hole in the top of each cookie while cookies are still hot. Cool 10 to 15 minutes before frosting.
- In medium bowl, stir together powdered sugar and meringue powder. Stir in 5 teaspoons lemon juice and enough of the 4 to 5 tablespoons water to make a thin icing. Transfer 1/2 cup of the icing into small bowl; set aside. Using a flexible pastry brush, paint cookies to the edges with icing. Place on cooling rack to dry completely, about 30 minutes.
- Beat reserved icing with electric mixer on high speed 5 to 7 minutes or until peaks form. Place in small resealable food-storage plastic bag; cut a very small hole in the bottom of the bag with the plain white icing. Squeeze icing onto glazed cookies. Before icing dries, sprinkle with decorations, and tap off excess. Dry thoroughly on cooling rack. Thread cookies with narrow ribbon for hanging.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie (With Icing Only), Sodium 100 mg, Sugar 16 g, TransFat 0 g
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