MOM'S SOFT SUGAR COOKIES
This delicious sugar cookie recipe has been passed down in our family for 75 years. Try it and you'll see why it remains our very favorite cookie! -Arnita Schroeder, Hoagland, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk flour, baking powder and nutmeg. In another bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolks and eggs. Dissolve baking soda in hot water. Add sour cream and dissolved baking soda to creamed mixture. Gradually beat in flour mixture (dough will be sticky). Refrigerate, covered, overnight., Preheat oven to 350°. Working with one-third of the batch at a time, roll dough on a well-floured surface to 1/4-in. thickness. (Cover and refrigerate remaining dough until ready to roll.) Cut with a floured 2-1/2-in. round or other shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle tops with sugar and top with walnuts., Bake 8-10 minutes or until cookies are set but not browned. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 63 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 58mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
MOM'S SUGAR COOKIES
My mom has made these cookies for Christmas every year of my life-- it wouldn't be the holidays without them! Simply the best sugar cookie recipe I've ever tasted. Make sure to roll the cookies nice and thick so that they bake up light and fluffy! A wonderful, classic recipe that will be in our family for generations.
Provided by dulce_amore
Categories Dessert
Time 40m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 15
Steps:
- Cream sugar, shortening and eggs in large mixing bowl. Mix in other ingredients-add flour a little at a time, using wooden spoon if mix gets too thick for electric mixer. Chill dough for 15 minutes.
- Preheat oven to 350°F.
- Use plenty of flour to roll out dough about 1/4 in thick; cut with assorted cookie cutters. Bake for 10-12 min or until cookies are just lightly brown on bottom.
- Frosting: Melt butter in microwave; add milk and vanilla and stir.
- Place powdered sugar in separate containers. Add a little milk mixture and stir until frosting reaches desired consistency. Use food coloring and assorted sprinkles to frost/decorate cookies as desired.
Nutrition Facts : Calories 169.6, Fat 7.9, SaturatedFat 2.6, Cholesterol 15.9, Sodium 66.7, Carbohydrate 22.1, Fiber 0.5, Sugar 8.4, Protein 2.5
MOM'S LEMON SUGAR COOKIES
These tender, soft sugar cookies have just a hint of lemon. If you like more lemon flavor, go ahead and kick it up a notch. It's also fantastic made with orange instead. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 23m
Yield about 5 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 88 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 95mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
MOM'S CRACKED SUGAR COOKIES
This is a sugar cookie that you don't have to roll and cut. I always use a cookie scoop when making these. The last time I made them I had some organic cane sugar that I used to roll them in, it really seemed to add some extra sparkle to the finished cookies. The note my Mom had on the recipe is DO NOT double or flatten the cookies. The cookies will turn out slightly differently if you use a hand mixer or a big stand mixer. I use my KitchenAid stand mixer & bake the cookies for 10 minutes. They turn out flatter, slightly soft & chewy, just the way I like them. If you use a stand mixer you could chill your dough or add 2 tsp of instant clearjeI to it to stop the cookies from spreading as much. I think they would make a wonderful icecream sandwich.
Provided by Demelza
Categories Drop Cookies
Time 20m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter & sugar.
- Mix in egg.
- Mix in flour, cream of tartar & baking soda till well combined.
- Drop tablespoon size balls in sugar, roll to coat.
- Place 12 cookies on a parchment lined cookie sheet, do not flatten.
- Bake at 350 for 10 - 15 minutes.
- Slide parchment with cookies onto wire rack to cool.
- Store in airtight container.
MOM'S CHRISTMAS SUGAR CUT-OUT COOKIES
My mom's recipe for her delicious Christmas sugar cut-out cookies. This recipe uses almond flavoring instead of lemon. Best to just bake these once a year due to the high volume of sugar, butter, and deliciousness. The cookies can be stored in an airtight container stacked on each other in a cool and dry place.
Provided by Kaylie Seifert
Categories Christmas Cookies
Time 9h
Yield 30
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking pans with parchment paper.
- Mix confectioners' sugar, butter, egg, vanilla, and almond extract in a bowl with an electric mixer until it comes together well and butter is not clumpy. Slowly mix in baking soda and cream of tarter, then flour. When the dough becomes tougher to mix, use your hands to mash and knead until the dough is completely formed.
- Transfer dough to a large, floured work surface. Carefully roll to a thickness of about 1 centimeter or a little more; the thicker the dough, the softer the cookie. (These cookies will puff up in the oven.) Add flour to your work surface, the dough, and the rolling pin as needed.
- Cut out as many shapes as you can cleverly fit in the dough. Remove any extra dough from the perimeters of your cookies. Save all the scraps and roll into another ball for the next round of rolling and cutting out cookies.
- Delicately transfer the cookies to the prepared baking sheets, leaving at least 1 inch of space between each one.
- Bake one tray at a time on the middle rack of the preheated oven, until cookies are still white on top and have fluffed up, 7 to 8 minutes. If they brown lightly along the edges, they should be removed immediately. Let the cookies sit on the tray for 1 minute and then transfer them to a wire rack to cool while you bake the second sheet of cookies.
- While cookies are cooling, prepare frosting by beating butter, egg white, and vanilla together in a bowl until creamy. Slowly mix in confectioners' sugar until smooth. Divide frosting into smaller bowls. Add 2 to 3 drops food coloring per bowl and mix well.
- Apply a thick layer of frosting to cooled cookies, spreading as smoothly as you can. Leave cookies on wire racks and cover with waxed paper. Let sit until frosting has hardened, 8 hours to overnight.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 32.6 g, Cholesterol 34.7 mg, Fat 11.1 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 6.9 g, Sodium 48.1 mg, Sugar 22.6 g
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