Pioneer Sugar Cookies Recipes

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EVERYTHING SUGAR COOKIE (DOUGH!)



Everything Sugar Cookie (Dough!) image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 4 dozen

Number Of Ingredients 10

2 1/2 cups sugar
4 sticks (2 cups) salted butter, softened
1 tablespoon vanilla extract
4 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons kosher salt
2 cups crushed pretzel sticks (crush in a plastic bag with a rolling pin)
2 cups toffee bits, such as Heath
2 cups crushed potato chips (crush in a plastic bag with your hands)

Steps:

  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt. Mix everything on low speed until just combined. Stir in the pretzels. toffee bits and potato chips until you have an even mix.
  • Using waxed paper, roll the dough into 3 logs (each about 12 inches long). If you want to enjoy these later, wrap the waxed paper logs in plastic wrap and pop in the freezer
  • When ready to bake from fresh or frozen, preheat the oven to 350 degrees F and line a baking sheet with parchment.
  • Slice the dough into 3/4-inch-thick slices with a sharp knife (no need to thaw), place on the prepared baking sheet and bake until the edges are light brown and the middle has set, about 15 minutes. Allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

BUTTERFLY SUGAR COOKIES



Butterfly Sugar Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h

Yield 5 dozen cookies

Number Of Ingredients 13

1 1/2 cups granulated sugar
2 sticks (1 cup) plus 5 tablespoons salted butter, at room temperature
Zest of 1 orange
1 teaspoon vanilla extract
2 large eggs
4 cups all-purpose flour, plus more for dipping cutters
1 tablespoon baking powder
1/2 teaspoon kosher salt
3 tablespoons whole milk
2 pounds powdered sugar, sifted, plus more if needed
1/3 cup plus 2 tablespoons whole milk, plus more if needed
2 large pasteurized egg whites
Red and orange food coloring, as needed

Steps:

  • For the cookies: Combine the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 2 minutes. Add the vanilla and eggs and beat until fully combined, scraping down the sides of the bowl halfway through with a spatula.
  • Sift together the flour, baking powder and salt in a separate bowl.
  • With the mixer on low speed, add the dry ingredients to the butter mixture, alternating with the milk in 2 batches; mix until the dough comes together.
  • Divide the dough in half and flatten each portion into a disk. Place each disk into a separate resealable plastic bag. Refrigerate the dough until firm, about 2 hours.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out both pieces of dough until about 1/4 inch thick.
  • Using 2 different sized butterfly cookie cutters (2-inch and 3-inch), cut out as many cookies as you can. Use the 2-inch cutter on one portion of dough and the 3-inch cutter on the other portion of dough. Be sure to dip the cutters in flour every other cookie or so while you are cutting them out to prevent the dough from sticking.
  • Transfer as many of the cookies as will fit onto the prepared baking sheets and bake until they're just set but not browned, about 7 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely before decorating. Repeat with the remaining cookies.
  • For the icing: Combine the powdered sugar, milk and egg whites in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until thick and glossy. Add more powdered sugar if the icing seems too thin. Add more milk if it is too thick. You may need to play with it until it is just right. The icing should be loose enough to stick to the cookies in an even layer, but not too loose to slide off.
  • For decorating: Divide the icing among 3 or 4 smaller bowls. Add 2 to 3 drops each of red and orange food coloring to each bowl, scattering it over the surface of the icing. Drag a toothpick through the drops a few times to make swirls.
  • Dip the top of each cookie in the icing and let the excess drip off over the bowl. Transfer the dipped cookies to a rack and allow to dry completely. When the colors in the first bowl of icing become too muddled, move on to the next bowl of icing and so forth until all the cookies are iced. Let the icing dry completely, about 1 hour.

CHRISTMAS CAKE COOKIES



Christmas Cake Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 11h

Yield 24 cookies

Number Of Ingredients 18

3 cups all-purpose flour, plus more for flouring
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup granulated sugar
4 tablespoons (1/2 stick) salted butter, softened
1/4 cup shortening, softened
2 large eggs
1 teaspoon vanilla extract
Seeds from 1/2 vanilla bean
3/4 cup sour cream
8 tablespoons (1 stick) salted butter, softened
1 teaspoon vanilla
2 cups powdered sugar
Pinch of kosher salt
2 to 4 tablespoons heavy cream
18 drops green gel paste
72 cinnamon imperials, for topping

Steps:

  • For the cookie: Whisk together the flour, baking powder, baking soda and salt in a bowl.
  • In the bowl of a stand mixer with the paddle attachment, cream together the granulated sugar, butter and shortening. Add the eggs 1 at a time, mixing well between additions. Add the vanilla extract and vanilla seeds and mix well. Add the sour cream and mix until just combined. Add the dry ingredients to the wet ingredients and beat on low until just mixed through; the dough will be sticky. Shape into a rectangle and wrap in plastic wrap. Refrigerate for a couple of hours or overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
  • Roll out the dough on a floured surface about 1/4 inch thick and cut into 2 1/2-inch rounds. Place the rounds on the prepared baking sheets. Bake until the cookies are puffed and cooked through but have not taken on any color, 13 to 15 minutes. Remove the cookies to a wire rack to cool.
  • For the frosting: When ready to decorate, make the frosting. In the bowl of a stand mixer with the paddle attachment, cream the butter and vanilla until smooth. Slowly add the powdered sugar and salt and beat on medium until smooth and fluffy. Add the heavy cream 1 tablespoon at a time until the frosting is fairly thick. Add the gel paste and stir to evenly combine.
  • Use a butter knife to spread the frosting on the cookies, then decorate with 3 cinnamon imperials in the center of each cookie. Leave overnight to set.

ANGEL SUGAR COOKIES



Angel Sugar Cookies image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 2h

Yield 24 cookies

Number Of Ingredients 12

2 sticks unsalted butter, softened, plus more for greasing glass
1 cup canola or vegetable oil
1 cup granulated sugar, plus more for dipping
1 cup powdered sugar
1 teaspoon vanilla extract
2 large eggs
4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
Blue sanding sugar, for sprinkling (about 1/2 teaspoon per cookie)
Purple sanding sugar, for sprinkling (about 1/2 teaspoon per cookie)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, cream together the butter, oil, granulated sugar, powdered sugar, vanilla and eggs. Add the flour, baking soda, cream of tartar and salt and mix well. Cover and refrigerate the dough for 1 hour.
  • Using a cookie scoop, drop balls of dough onto ungreased, unlined baking sheets. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Then sprinkle blue sanding sugar (about 1/2 teaspoon per cookie) over half of the cookies, and purple sanding sugar over the other half.
  • Bake until the cookies are just barely turning brown, 9 to 11 minutes. Don't overbrown! Allow to cool before eating. The cookies are ultra crumbly!

SUGAR COOKIE STARS



Sugar Cookie Stars image

Make these star-shaped sugar cookies shine with royal icing and sanding sugar. They're perfect for a cookie decorating party with your kids.

Categories     Christmas     dessert

Time 2h

Yield 36 servings

Number Of Ingredients 14

2/3 c. vegetable shortening
3/4 c. granulated sugar
1/2 tsp. grated orange zest
1/2 tsp. vanilla extract
1 large egg
4 tsp. milk
2 c. all-purpose flour, plus more for dusting
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
1 large egg yolk
1 tsp. water
2 to 3 drops red food coloring
Royal icing, for decorating
Sanding sugar, for decorating

Steps:

  • For the cookies: Beat the shortening, granulated sugar, orange zest and vanilla in a large bowl with a mixer on medium speed until thoroughly combined, 2 to 3 minutes. Beat in the egg until light and fluffy, then beat in the milk.
  • Sift the flour, baking powder and salt into a medium bowl. With the mixer on low speed, beat the flour mixture into the butter mixture until just combined. Divide the dough in half; flatten each half between 2 sheets of parchment or wax paper, wrap and refrigerate for at least 1 hour or freeze for 20 minutes.
  • For the glaze: Whisk the egg yolk, water and food coloring in a small bowl until well combined.
  • Preheat the oven to 375 ̊. Line 2 baking sheets with parchment paper. Roll out 1 piece of dough on a lightly floured surface until about 1/4 inch thick. Cut into stars or other shapes with 2- to 3-inch cookie cutters. Arrange the cookies about 2 inches apart on the prepared pans. Brush the tops with the egg yolk glaze.
  • Bake the cookies until set but not browned, about 6 minutes. Let cool 3 minutes on the pan, then remove to racks to cool completely. Decorate with royal icing and sanding sugar. Let set about 1 hour.

PIONEER SUGAR COOKIES



Pioneer Sugar Cookies image

Make and share this Pioneer Sugar Cookies recipe from Food.com.

Provided by sheepdoc

Categories     Dessert

Time 30m

Yield 5 1/2 dozen

Number Of Ingredients 9

2 1/2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup butter
1 egg
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
2 tablespoons milk

Steps:

  • All ingredients should be at room temperature.
  • Sift together flour, soda, and salt.
  • Cream together butter, shortening, sugar, and vanilla.
  • Add egg. Mix until fluffy.
  • Stir in dry ingredients until smooth.
  • Blend in milk.
  • Drop by teaspoonful onto greased cookie sheet.
  • Flatten with bottom of glass dipped in suger.
  • Bake at 375 degrees 10-12 minutes. Cool.

Nutrition Facts : Calories 679, Fat 37, SaturatedFat 15.8, Cholesterol 79, Sodium 596.1, Carbohydrate 80.2, Fiber 1.5, Sugar 36.6, Protein 7.4

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