Star Sugar Cookies Recipes

SUGAR COOKIE STARS

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.

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.

STAR SUGAR COOKIES

Steps:

• In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, salt, and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in halves. Wrap; refrigerate dough for 1 hour or until easy to handle.
• Preheat oven to 375 degrees F. On a lightly floured surface, roll half the dough to 1/8 inch thickness. Refrigerate remaining dough until ready to roll. With a 3-inch star-shape cookie cutter, cut dough. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugars.
• Bake for 5 to 6 minutes or until edges are light brown. Transfer cookies to wire racks to cool. Makes about 4-1/2 dozen cookies.

BASIC SUGAR COOKIES

Steps:

• In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
• Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
• Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
• For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.

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.

OLD FASHIONED SUGAR COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, stir together the flour, sugar, baking powder, salt and mace. Cut in the butter using a pastry blender or rub between your fingers. When butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. Blend thoroughly. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool completely before frosting.
• To make the frosting: In a medium bowl, beat the confectioners' sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. Spread on top of cooled cookies. Let the frosting dry before storing or serving.

STAR SUGAR COOKIES

Steps:

• Preparation 1 Preheat the oven to 350°F (176°C). Line a couple baking sheets with parchment paper. 2 In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and irresistibly fluffy. Add the egg and vanilla and mix until combined. Gently fold in the salt and flour just until combined. 3 Roll out the dough between a couple pieces of parchment paper until it's about 1/2-inch thick. 4 Remove the top piece of parchment and, using a 5-point star cookie cutter cut out cookies and place them on the prepared sheets, spacing them about 2 inches apart. (If you find the dough too soft to cut with a cookie cutter, transfer the dough, still sandwiched between the parchment paper, to the refrigerator for at least 30 minutes. Then try again.) Sprinkle the cookies with coarse sugar. 5 Bake for 10 to 13 minutes, until the edges of the cookies just begin to brown. Let the cookies cool completely on wire racks before showering them upon your sweetie.

CHOCOLATE STAR COOKIES

Steps:

• Preheat overn to 375°.
• In a large mixing bowl, beat together Crisco, sugar, brown sugar, eggs, water and vanilla until well mixed.
• Add the flour, baking soda & salt to the mixing bowl and mix well.
• Cover and refrigerate dough for 30 minutes.
• Roll dough into 1-inch balls and place on ungreased cookie sheet.
• Place in preheated oven and bake for 9-11 minutes or until light brown.
• As soon as you remove the cookies from the oven, place a chocolate star on the top of each cookie.

SUGAR-COOKIE STARS

Steps:

• Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl.
• Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg.
• Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour.
• Preheat oven to 350 degrees. Roll out dough to a 1/4-inch thickness on a lightly floured surface. Cut out various star shapes using 3-to-4-inch cutters. Transfer to parchment-lined baking sheets, spacing each 1 inch apart.
• Bake until cookies are just turning gold around the edges, 10 to 12 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks. Let cool completely.
• Make the icing: Whisk together confectioners' sugar and egg whites with a mixer on medium speed until icing is glossy-white and holds a ribbonlike trail on the surface for 5 seconds when beater is raised, about 5 minutes.
• Transfer icing to a pastry bag fitted with a small round tip. Pipe an outline of icing around the edges, then flood each cookie with more icing to cover. Sift edible silver dust over cookies. Let cookies dry completely.

SUGAR COOKIES

Steps:

• Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.