THE BEST ROLLED SUGAR COOKIES
Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
Provided by J. Saunders
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 7
Steps:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g
SOFT SUGAR COOKIES IV
This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these.
Provided by Laura Stearns
Categories Desserts Cookies Sugar Cookies
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 29.4 g, Cholesterol 29.1 mg, Fat 11.4 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 180.1 mg, Sugar 15.4 g
MICHELLE'S SOFT SUGAR COOKIES
These sugar cookies have won raves from all who have tried them. They are soft and have a light and delicate flavor. They're great for Christmastime cut outs.
Provided by MISSMR94
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 8
Steps:
- Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
- Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.
- Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has a golden appearance.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 10.7 g, Cholesterol 9.3 mg, Fat 3.3 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 79.1 mg, Sugar 5.1 g
THE BEST ROLLED SUGAR COOKIES
I had these at a friend's little girl's birthday party. I don't normally rave about a cookie. And, it takes a special dessert to get my attention. These cookies were amazing. I like my cookies soft. This fit the bill. Plus, they decorated beautifuly. They reminded me of the look of a Cookie Bouquet cookie with a lot better taste. The icing is Wilton's buttercream icing. A thin layer of this made for an amazing cookie.
Provided by Martha Cooks
Categories Dessert
Time 28m
Yield 1 batch
Number Of Ingredients 12
Steps:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
- For the icing, combine the last 5 ingredients in a blender until creamy. Slowly add the milk so that you may choose your consistency.
Nutrition Facts : Calories 10090.1, Fat 498.2, SaturatedFat 266.8, Cholesterol 1826.4, Sodium 5979.4, Carbohydrate 1335.2, Fiber 16.9, Sugar 848.3, Protein 94.6
SOFT ROLLED SUGAR COOKIES
Tender and delicious, these are the sugar cookies I've been making for twenty-something years! The dough must be chilled thoroughly, so I usually just mix it up the night before I want to do my baking. Recipe #156400 is great on these!
Provided by Debs Recipes
Categories Dessert
Time 43m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening, butter, and sugar together; stir in eggs and vanilla; stir in flour, baking powder, and salt until dough (which will be very soft at this point) comes together.
- Cover dough and refrigerate 6-8 hours or, preferably, overnight.
- Once dough is thoroughly chilled (it will be stiff at this point) roll out about 1/6" thin on a lightly floured surface; cut cookies into desired shapes and place them onto an ungreased or parchment-lined baking sheet.
- Bake at 375° for 7 minutes or just until edges of cookies begin to brown; allow cookies to cool on baking sheet for 1-2 minutes; remove cookies to cooling rack to cool completely.
- NOTE: Yield will depend upon size of cookies and upon how thin you roll the dough ~ Dough rolled 1/6" thick yields 48 three-inch cookies.
Nutrition Facts : Calories 70.5, Fat 3.4, SaturatedFat 1.2, Cholesterol 10.3, Sodium 43.4, Carbohydrate 9.2, Fiber 0.2, Sugar 4.2, Protein 0.9
SOFT SUGAR COOKIES
A soft and tender version of traditional roll-out sugar cookies--thanks to an extra egg. For a sparkly option, roll the dough in colored sanding sugar.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield about 2 dozen cookies
Number Of Ingredients 7
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.
SOFT ROLLED SUGAR COOKIES
This recipe has been in our family for as long as I can remember. I got it from my sister years ago, and started making them when my girls started Pre School.I was always the room mom in all their classes, and would make these for every holiday, from hearts to snowmen to jack-o-lanterns!! Both of my girls are now grown amd...
Provided by Debbie Reyes
Categories Cookies
Number Of Ingredients 9
Steps:
- 1. In a large mixing bowl, cream softened butter with sugar, until well blended. Add eggs, one at a time until blended. Add vanilla and milk, mix well, and set aside.
- 2. Combine flour,salt, soda, and baking powder together in a bowl. Add dry mixture a little at a time to cream mixture. Mix until all flour is mixed in, do not over mix.
- 3. Refrigerate at least 2 hours. I make my dough up a day or two in advance, and put it in a large ziplock baggie. It will roll out better if it is very chilled.
- 4. Using about half of the chilled cookie dough, roll out on well floured smooth flat surface, to about 1/8 inch thickness. Dont roll too thin. Using your favorite cookie cutters dipped in flour, cut out your shapes. Transfer to ungreased cookie sheet about an inch apart. Bake at 350 degrees for about 8 to 10 minutes, or when edges start getting lightly browned. Cool completely. These cookies are very soft and cake like, use care when storing them in adavance of decorating . They can be frozen or refrigerated in a sealed tight container up to a couple days in advance of decorating.
- 5. I use a buttercream frosting that is made with Meringue Powder (found on the Wilton Website). That way your frosting with be soft and creamy but will get a crust on it, when set to dry awhile, so you can stack them easy without the frosting gettng all messed up. These are sooooo yummy..they melt in your mouth!!
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2.8/5 (5)Total Time 1 hr 1 minCategory Cut Out, Sugar, Cookie, DessertCalories 80 per serving
- Combine 2 cups flour and all remaining cookie ingredients in bowl. Beat at low speed until well mixed. Stir in remaining flour.
- Divide dough into 4 equal portions. Wrap each in plastic food wrap; flatten slightly. Refrigerate 2 hours or overnight until firm.
- Roll out dough, one portion at a time (keeping remaining dough refrigerated), on well-floured surface to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters.Place cookies, 1 inch apart, onto ungreased cookie sheets. Sprinkle with decorator sugars, if desired.
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