Sugar Cookies Light Crisp Recipes

THIN CRISPY AMISH SUGAR COOKIES

Steps:

• In a large mixing bowl, beat the butter, oil, and sugars until combined.
• Beat in eggs and extracts.
• In a large bowl, whisk together flour, baking soda, and cream of tartar.
• Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
• Line baking sheets with parchment paper or silicone baking mats.
• Drop dough by teaspoonfuls onto baking sheets, about two inches apart.
• Flatten with a glass dipped in sugar. Sprinkle a little extra on top, if you'd like!
• Bake at 350 for 12-15 minutes, or until edges and bottoms are golden brown.
• Remove to wire racks to cool.

CRISP SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

ANGEL SUGAR CRISPS

Steps:

• In a bowl, cream butter, shortening, sugars, egg and vanilla until light and fluffy. Sift together flour, soda, cream of tartar and salt. Add to creamed mixture; mix until blended. Shape into large marble-size balls. Dip half of ball into water, then in sugar. Place, sugared side up, on ungreased baking sheets. Bake at 400° for 6 minutes or until done. Cool.

CRISPY SUGAR COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 2 hours or until easy to handle., On a floured surface, roll dough to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters. Place on greased baking sheets. Sprinkle with colored sugar. , Bake at 400° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

TENDER CRISP SUGAR COOKIES

Steps:

• Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend.
• Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.

STARLIGHT SUGAR CRISPS

Steps:

• 1. Mixing dough 1. Soften yeast in lukewarm water. Let stand for a short time. 2. Sift together flour and salt in large mixing bowl. 3. Cut in margarine and shortening until particles are size of small peas. 4. Blend in beaten eggs, sour cream, and vanilla 5. Add the softened yeast. 6. Mix thoroughly and cover. Chill at least 2 hours.
• 2. Preparing dough 1. Combine 1 ½ c. sugar and 2 tsp. Vanilla in a small bowl. Mix well. 2. Roll out half of chilled dough on board that has been sprinkled with about ½ c. of the vanilla sugar. 3. Roll out to a 16 x 8 inch rectangle. Sprinkle with about 1 Tbsp. more vanilla sugar. 4. Fold one end of dough over center. 5. Fold other end over to make three layers. 6. Turn ¼ way around and repeat rolling and folding twice, sprinkle board with additional vanilla sugar as necessary. 7. Roll out to a 16 x 8 inch rectangle ¼-inch think. 8. Cut into 4 x 1 inch strips. 9. Twist each strip 2 or 3 times. 10. Place on ungreased baking sheets. 11. Repeat entire process with remaining dough.
• 3. Baking Twists 1. Bake in moderate oven (375 F) for 15 to 20 minutes until light golden brown. 2. Remove from baking sheet at once. Dough may be stored in refrigerator up to 4 days and baked as needed