Sarahs Moanable Soft Sugar Cookies Recipes

SOFT SUGAR COOKIES IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
• Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

SUPER SOFT SUGAR COOKIES

Steps:

• In a mixing bowl, cream together the shortening and sugar.
• Add eggs, milk, and vanilla and mix.
• In a separate bowl, mix dry ingredients--(flour, baking powder, and salt. Slowly mix dry ingredients into the wet mixture until you form a large dough ball. Refrigerate for 20-30 minutes.
• Lightly flour your counter top. Roll dough ball out until 1/2 inch to 3/4 inch thick. Cut the dough into shapes with cookie cutters (or use a round drinking cup)
• Place cookies on a parchment lined baking sheet. Bake at 350 degrees F for about 7-10 minutes. Cookies will be very light colored and just set, when you take them out. They will harden as they cool, so don't over bake them.

SOFT SUGAR COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a small bowl.
• Beat the sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes. Beat in the eggs and then the vanilla. Add the flour mixture and beat on medium-low speed until completely incorporated. Scoop out heaping tablespoonfuls of the dough, roll with your hands into balls and refrigerate until firm, about 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put some sugar in a small bowl. Roll the chilled dough balls in the sugar and arrange on the prepared baking sheets about 2 inches apart.
• Bake until the bottoms and edges are just barely golden and the tops are no longer glossy, 14 to 16 minutes, rotating the baking sheets about halfway through. Let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

SARAH'S MOANABLE SOFT SUGAR COOKIES

Steps:

• Mix all the wet ingredients together
• Then add the dry ingredients.
• Chill dough for several hours preferably overnight.
• Roll out onto a flour covered surface and cut with cookie cutters. (Keep dough not being used in the fridge as this dough softens quickly.).
• Bake at 350 for 8-10, let cool then frost.
• (We make both large and small cookies and we usually end up around 80-100 cookies).

SOFT SUGAR COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in extracts and eggs, one at a time. In another bowl, whisk together flour, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. , Drop dough by rounded tablespoonfuls 3 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown, 8-10 minutes. Remove from pan to wire racks; cool completely., For frosting, beat butter, confectioners' sugar, extract and enough water to reach desired consistency. If desired, tint with food coloring. Spread over cookies.

SOUR MILK MOLASSES DROP COOKIES

Steps:

• Beat together the sugar and shortening until the sugar crystals have begun to break down, about 2 minutes. Beat in the egg and molasses until just combined.
• In a smaller bowl mix together the flour, baking soda, cinnamon and cloves.
• Mix the dry mix and sour milk into the wet bowl in alternating thirds. Fold in raisins, if using.
• Chill the dough for two hours or more.
• Drop by rounded tablespoons onto an ungreased baking sheet. Bake at 400 degrees for 11 minutes.
• Remove from oven an place on a cooling rack. Allow the cookies to cool and dust with powdered sugar.
• Note: For best results allow your baking sheet to fully cool before using between batches.