Moms Soft Sugar Cookies Recipes

MOM'S SUGAR COOKIES

Steps:

• Beat butter, egg, vanilla extract, and almond extract together in a bowl using an electric mixer until smooth. Add confectioners' sugar and beat until incorporated. Mix flour, baking soda, and cream of tartar into butter mixture until dough sticks together. Cover bowl with plastic wrap and refrigerate for at least 3 hours.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Cut dough into quarters and roll each quarter onto a floured work surface to almost 1/4-inch thickness. Cut dough into shapes using cookie cutters and arrange on the prepared baking sheets.
• Bake each batch in the preheated oven until edges start to brown, about 8 minutes.

MOM'S SOFT SUGAR COOKIES

Steps:

• In a large bowl, whisk flour, baking powder and nutmeg. In another bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolks and eggs. Dissolve baking soda in hot water. Add sour cream and dissolved baking soda to creamed mixture. Gradually beat in flour mixture (dough will be sticky). Refrigerate, covered, overnight., Preheat oven to 350°. Working with one-third of the batch at a time, roll dough on a well-floured surface to 1/4-in. thickness. (Cover and refrigerate remaining dough until ready to roll.) Cut with a floured 2-1/2-in. round or other shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle tops with sugar and top with walnuts., Bake 8-10 minutes or until cookies are set but not browned. Remove from pans to wire racks to cool.

BEST SOFT CHEWY SUGAR COOKIES

Steps:

• Position two oven racks so that they divide the oven into thirds and preheat the oven to 375°F.
• Place the flour, baking soda, baking powder, and salt in a medium-size mixing bowl and whisk to mix. Set the flour mixture aside.
• Place the butter, 3⁄4 cup of the granulated sugar, and the confectioners' sugar in a large mixing bowl and, using an electric mixer, beat them on medium speed until light and fluffy, about 2 minutes. Scrape down the side of the bowl and add the eggs one at a time, beating until each is incorporated. Add the vanilla and mix until the batter is very light and smooth, about 2 minutes longer. Gradually add the flour mixture, mixing each addition until blended.
• Place the remaining 1⁄2 cup of granulated sugar, if using, in a shallow bowl. Roll pieces of dough into 1 1⁄2-inch balls; they'll be sticky and soft and don't have to be perfectly round at all . Roll each ball of dough in the sugar, then arrange them about 3 inches apart on ungreased baking sheets. You'll probably fit 12 cookies on each baking sheet so it will take at least three baking sheets for all of the cookies. You'll want to bake two sheets at a time, placing one on the top rack and one on the bottom.
• After you have placed all of the balls on the baking sheets, using your palm, gently press down on each ball until it is about 1⁄3-inch thick (this is enjoyable to do, very satisfying somehow).
• Bake the cookies for 11 to 14 minutes, depending on how chewy or crisp you like them. I like them chewy, hence the name of the recipe, so I bake them for the shorter time. The cookies will still be very pale when they are done, so don't think you should be waiting for them to turn golden brown.
• Remove the baking sheets from the oven and let the cookies sit on them for about 1 minute to firm up a bit. Using a spatula, transfer the cookies to wire racks to finish cooling.

MOM'S SOFT RAISIN COOKIES

Steps:

• Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.