How To Make The Best Sugar Cookies Recipe By Tasty

SUGAR SWIRL COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, mix together butter and sugar until light and fluffy.
• Mix in egg, vanilla, and salt.
• Mix in flour.
• Make the dough into a ball and cut into two halves.
• Add food coloring to one half of the dough, working it in until evenly mixed.
• On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
• Take the colored dough rectangle and place it over the other regular dough rectangle.
• Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
• Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
• Chill for at least 4 hours.
• Preheat the oven to 375°F (190°C).
• Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
• Bake for 8-10 minutes, until blonde.
• Enjoy!

THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY

Steps:

• In a medium bowl, whisk the flour, baking soda, and salt to combine.
• In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
• Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
• Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
• Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
• Frost the cooled cookies and decorate as you wish.
• Enjoy!

SUGAR COOKIES

Steps:

• Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.

CHRISTMAS SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in the sour cream, honey and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours or until easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake at 325° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , In a microwave-safe bowl, melt white coating; stir until smooth. Stir in food coloring; drizzle over 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.

BEST-EVER SUGAR COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. , Place 1-in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For icing, in a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high until soft peaks form, 4 minutes. Cover icing with damp paper towels or plastic wrap between uses., Working quickly, spread or pipe icing over cookies; let dry at room temperature for several hours or until firm. Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies. Let stand until set. Store in an airtight container.

EASY SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

AMISH SUGAR COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture., Drop by small teaspoonfuls onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.