Stupid Simple Sugar Cookies Recipes

"STUPID COOKIES"

Steps:

• 1. Empty into a "large bowl" the Fritos Corn Chips .... and slightly crush with your hands .... set aside.
• 2. Bring sugar and syrup to a boil in a saucepan ... boil for "One Minute" only -- "no longer" or you will be sorry (you won't be able to bite into the cookies).
• 3. Add peanut butter and mix together thoroughly.
• 4. Pour the peanut butter-syrup mixture over the corn chips .... and mix all together.
• 5. Work fast and drop by spoonfuls, the cookies onto a sheet of parchment paper. Note: I use a "Soup Spoon" to scoop-out the cookies onto the parchment paper, it makes a mounded-up cookie about 2 1/2 inches in size.
• 6. After all the mounded-up cookies have been distributed onto the parchment paper ... take your fingers and give each cookie a little "squeeze" together, which will make sure any corn chips found sticking-out "stay" with your cookie mound.
• 7. That's it --- You're Done!

STUPID SIMPLE SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cream butter and sugar in bowl until fluffy.
• Add egg and mix until well blended.
• Mix in baking powder and extract.
• Add flour by 1/4 cup at a time. This makes mixing a lot easier, and is better if working with children. If batter is slightly too thin, add flour by teaspoonfuls until desired texture is attained.
• Drop cookies onto baking sheet by tablespoonfuls. These tend to spread out a lot, so it may be best to only put 6-8 on each baking sheet.
• Bake for 14-17 minutes or until lightly golden around the edges.

DELICIOUSLY SIMPLE SUGAR COOKIES!

Steps:

• In a large bowl sift together flour, baking powder, and salt. Set aside. Place butter and sugar in bowl of electric stand mixer and beat until light and fluffy, about 3 minutes. Add the egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, cover with plastic wrap, and refrigerate at least 2 hours.
• Preheat oven to 375 degrees F.
• Remove 1 wrapped pack of dough from refrigerator at a time, un-wrap the dough and roll it by hand into a log about 1 1/2-inches in diameter. Repeat with the second pack of dough. If dough has warmed during rolling, return it to the refrigerator for about 10 minutes. The dough may even be frozen at this point and thawed when ready to bake.
• Sprinkle a work surface with half of the turbinado sugar. Roll one of the logs through the pile coating the entire log with as much of the sugar as will adhere. Repeat with the remaining sugar and the second log. Slice each log crosswise into 1/3-inch thick rounds. Place them at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 8 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Store in airtight container for up to 1 week.

SO SIMPLE SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees.
• Mix flour, baking soda, baking powder in small bowl and set aside.
• In another bowl, cream butter and sugar until smooth.
• Beat in egg and vanilla.
• Gradually blend in dry ingredients.
• Roll rounded teaspoons of dough into balls and place onto ungreased cookie sheets.
• Bake for 8-10 minutes or until golden.
• Cool.

SIMPLE SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• Mix sugar, shortening, egg, honey, and lemon extract.
• Stir in remaining ingredients and mix well.
• Roll dough 1/4 inch thick. Use cookie cutters to cut into desired shapes. Place 1 inch apart on lightly greased cookie sheet. Bake 7 to 8 minutes or until no indentation remains when touched. Cool and decorate.

SIMPLE SUGAR COOKIES

Steps:

• In large bowl, mix sugar and butter. Beat in egg and vanilla until light and fluffy. Mix in flour and baking soda.
• Divide dough into halves. Shape each half into roll about 1 1/2"-inch in diameter. Wrap each half in wax paper and refrigerate for approximately 1 hour until chilled.
• Preheat oven to 375. Unwrap rolls and cut into 1/4"-inch slices. Sprinkle each slice with a pinch of sugar. Place on ungreased pan and bake 10-12 minutes or until lightly browned around the edges. Cool on wire rack. Store in air tight container once the cookies have cooled.