Iolas Sugar Cookies Recipes

IOLA'S SUGAR COOKIES

Steps:

• To make cookie dough: In large bowl, whisk flour, baking powder, baking soda and salt. Using electric mixer at medium-high speed, beat together butter and 1/2 cup sugar for 2 minutes or until fluffy. Reduce mixer speed to medium. Add egg and vanilla. Beat until combined. Add flour mixture and buttermilk alternately in 2 batches, beating until incorporated after each addition. Press dough into 4-inch disk. Wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours or up to 24 hours.
• To prepare oven, baking sheet: Adjust oven rack to middle position. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• To roll cookies: On lightly floured work surface, roll dough out to 1/4-inch-thick circle. Cut into rounds using 2 1/2-inch cookie cutter. Space rounds 1 inch apart on prepared baking sheet. Sprinkle with some remaining sugar.
• To bake cookies: Bake for 12 to 15 minutes or until just golden around edges. Cool cookies on baking sheet for 2 minutes. Transfer to wire rack. Cool completely, about 20 minutes. Gather scraps. Reroll dough. Repeat with remaining dough and sugar.

THE BEST ROLLED SUGAR COOKIES

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.

CHEWY SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
• In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
• Wrap dough with plastic wrap and chill for 30 minutes to 1 hour.
• Roll the dough into walnut-sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.