Sub For Refrigerated Sugar Cookie Dough Recipes

BASIC SUGAR-COOKIE DOUGH

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on high speed until light and fluffy, about 5 minutes. Add eggs, vanilla, and salt; mix on medium speed until combined. With mixer on low speed, add flour in 2 batches, mixing just until incorporated.
• Divide dough into 4 equal portions. Place each on a piece of plastic wrap; flatten into disks. Wrap in plastic wrap; refrigerate until firm, at least 2 hours or up to 1 week.

ALMOND COOKIES MADE FROM REFRIGERATED SUGAR COOKIE DOUGH

Steps:

• 1. Preheat you oven to 350 degrees. Coat cookie sheets with cooking oil spray
• 2. In a mixing bowl, break up the cookie dough into small pieces and allow it to soften at room temperature for 10-15 minutes.
• 3. Stir in the coconut flakes, chocolate chips & almonds.
• 4. Drop cookie dough by rounded tablespoons onto the prepared cookie sheets.
• 5. Bake for 10-13 minutes or until cookies are JUST set and beginning to brown.
• 6. Transfer to wire racks and cool completely.* Can be stores in airtight tins or containers between sheets of waxed paper for up to 5 days.

SUB FOR REFRIGERATED SUGAR COOKIE DOUGH

Steps:

• Combine flour, baking powder, and salt in a small bowl.
• With a mixer on medium speed, beat sugar, butter, egg, and vanilla in a large bowl 2 minutes, until smooth and creamy. Using a wooden spoon, stir in flour mixture. Shape into a 15-inch-long log; wrap in plastic wrap and refrigerate at least 2 hours or up to 3 days.
• When ready to bake, heat oven to 350 degrees.
• Cut dough into 1/4-inch-thick slices. Place on ungreased baking sheets, reshaping into rounds if necessary.
• Bake in heated 350 degree oven 10 to 12 minutes or until cookies are lightly golden around edges. Remove baking sheets to wire racks and cool 1 minute. Remove cookies to racks and let cool completely.

REFRIGERATOR SUGAR COOKIES

Steps:

• Beat butter in large bowl with electric mixer at medium speed until smooth.
• Add sugar; beat until well blended.
• Add egg and vanilla; beat until well blended.
• Combine flour, baking powder and nutmeg in medium bowl.
• Add flour mixture and milk alternately to butter mixture, beating at low speed after each addition until well blended.
• Shape dough into 2 logs, each about 6 inches long.
• Wrap each roll in plastic wrap.
• Refrigerate 2 to 3 hours or overnight.
• Preheat oven to 350, grease cookie sheets.
• Cut logs into 1/4 inch thick slices; place 1 inch apart on cookie sheets.
• Keep unbaked logs and sliced cookies chilled until ready to bake.
• Bake 8 to 10 minutes or until edges are golden brown.
• Transfer to wire racks and decorate.
• Store in airtight container.

EASY NO CHILL CUT OUT SUGAR COOKIES

Steps:

• Preheat the oven to 350 F.
• In the bowl of a stand mixer use the paddle attachment to beat the butter and sugar together at medium-high speed for 1 minute. (Or beat by hand or use hand held electric mixer.)
• On medium speed, beat in the egg, vanilla, almond extract, baking powder and salt.
• Measure the flour correctly (see note) and add to the mixer 1 cup at a time, beating until combined after each addition.
• Don't chill the dough!!! Divide it into two balls and roll out to exactly 1/4" thick on a clean piece of parchment paper using just enough flour on your rolling pin to prevent sticking. Scraps of dough can be gathered up, kneaded together until they are a uniform ball and then rolled out again. Repeat as needed until used up.
• When removing cut cookie dough from the parchment paper use a thin, flexible metal spatula. Quickly slide the spatula under each cookie and use the spatula to put the cookie on the baking sheet.
• Line cookie sheets with clean parchment paper. Space out cookies on sheets with enough room to rise. Bake at 350F for 6-8 minutes. The cookies will not be brown at all. They will be dead white but look set. (For crisp cookies instead of soft bake an additional 2-3 minutes until edges start to brown.)
• After removing from the oven let the cookies cool on the sheets for several minutes until firm enough to move without breaking. Use a spatula to put the cookies on a wire rack. Cool completely before frosting.
• Decorate with vanilla buttercream (below) and store tightly covered for up to five days.