Betty Crockers Sugar Cookies For Boys And Girls Recipes

NO-ROLL SUGAR COOKIES

Steps:

• In large bowl, beat 1 cup granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except 1/4 cup granulated sugar. Cover; refrigerate about 2 hours or until firm.
• Heat oven to 350°F. Place 1/4 cup granulated sugar in small bowl. Shape dough into 1 1/2-inch balls. Roll balls in sugar. On ungreased cookie sheet, place balls about 3 inches apart. Flatten to 1/4-inch thickness with bottom of glass. Sprinkle cookies with a little additional sugar.
• Bake 13 to 15 minutes or until set and edges just begin to brown. Immediately remove from cookie sheet to cooling rack.

CLASSIC SUGAR COOKIES

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

BETTY CROCKER'S SUGAR COOKIES FOR BOYS AND GIRLS

Steps:

• Preheat oven to 350°.
• Lightly grease a baking sheet or line with parchment paper.
• In a large mixing bowl, using a pastry blender blend the shortening, salt, lemon zest and sugar.
• Beat in the egg and milk until mixture is pale yellow.
• Sift the flour together with the baking powder and soda. Stir into the dough.
• Drop by rounded tablespoonfuls onto the baking sheet.
• Grease the bottom of a drinking glass. Dip the glass in sugar and flatten each cookie.
• Sprinkle cookies with nutmeg.
• Bake 10 minutes or until light golden brown around the edges.
• Cool on wire rack.

SUGAR COOKIES

Steps:

• Mix powdered sugar, margarine, egg, vanilla.
• Stir in flour, baking soda, and cream of tartar.
• Cover and refrigerate at least 3 hours.
• Heat oven to 375 degrees F.
• Divide dough into halves.
• Roll each half 3/16" thickon lightly floured cloth-covered board.
• Cut into desired shapes with 2 to 2 1/2inch cookie cutters.
• Bake on lightly greased cookie sheet for 7-8 minutes until edges are just lt brown.

CLASSIC SUGAR COOKIES (COOKIE EXCHANGE QUANTITY)

Steps:

• In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
• Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.

BEST NO-ROLL SUGAR COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheets with cooking parchment paper; set aside.
• In large bowl, beat 1 cup granulated sugar and butter with electric mixer on low speed or with spoon until light and fluffy. Stir in vanilla, nutmeg and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. Place 2 inches apart on lined cookie sheets. Flatten slightly with bottom of glass dipped in sugar.
• Bake 9 to 11 minutes or until set. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.

LEMON SUGAR COOKIE

Steps:

• Heat oven to 385 degrees Fahrenheit.
• Blend together shortening, salt, lemon rind and sugar. Beat in egg and milk. Stir in all other ingredients.
• Squish a roughly teaspoon-to-tablespoon-size amount of the dough, which is coarse until squished, and place in rows on a greased baking sheet.
• For pizzazz, dust cookies with nutmeg or colored sugar.
• Bake 6-10 minute until light golden. (Watch! They darken quickly!).
• Tip: Use the rest of the lemon to make fresh lemonade, delicious!

3-INGREDIENT SUGAR COOKIES

Steps:

• In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
• Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
• Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
• Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
• To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.

BETTY CROCKER'S SUGAR COOKIES

Steps:

• Cream together butter, sugar, eggs, and vanilla.
• In a separate bowl combine flour, baking powder, and salt.
• Gradually mix dry ingredients into the butter/sugar mixture and stir until incorporated (can be done by hand, but I use a stand mixer).
• Cover with plastic wrap and let chill in fridge until cold (approx. 1 hour).
• Preheat oven to 400 degrees F.
• Roll out approximately 1 1/2-2 cups of dough at a time (or whatever amount you have room for on your workspace).
• Cut cookies with seasonal cookie cutters.
• Place cookies on parchment-lined cookie sheets for easy clean up.
• Sprinkle with colored sugar sprinkles.
• Bake 6-8 minutes or until edges turn golden brown.
• Cool on wire rack and store at room temperature in an air-tight container.