Sugar Cake Cookies Recipes

SOUR CREAM SUGAR COOKIE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Spread into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Spread frosting over top. Decorate with optional toppings as desired.

EASY SUGAR COOKIE CAKE

Steps:

• Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.
• Combine the flour, baking soda and salt in a medium sized bowl and set aside.
• Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it's ready.
• Add the egg and mix until well combined.
• Add the vanilla extract and mix until well combined.
• Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it's well combined, use a rubber spatula to help it come together to form a more cohesive ball.
• Press the cookie dough evenly into the cake pan and bake for 15-20 minutes, or until the edges just begin to turn golden.
• Allow to cool completely in the pan. It will firm up as it cools.
• Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.
• To make the buttercream, add the butter to a large mixer bowl and beat until smooth.
• Add about half of the powdered sugar and mix until well combined and smooth.
• Add the vanilla extract and a tablespoon of cream or water and mix until well combined and smooth.
• Add the rest of the powdered sugar and mix until smooth. Add more cream or water to get the right consistency.
• Place the buttercream in a piping bag fitted with a piping tip (I used Ateco 847) and pipe shells of frosting around the outer edge of the cake.

AMISH SUGAR CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.
• Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.

SUGAR CAKE COOKIES

Steps:

• Sift together flour, salt, cream of tartar, baking soda. Add the 1.7 oz of instant pudding to this mixture and mix well. Set aside.
• In a separate bowl, beat butter and shortening until creamed and light in color. Slowly add the sugars. Add vanilla extract and continue to mix. Slowly add the milk 1 tbsp at a time and mixing well between additions. Add the eggs one at a time and beat between each addition.
• Mix together dry and wet mixtures and knead with your hands. Form into a ball, wrap in plastic wrap and refrigerate for 2 to 3 hours. When ready to bake a batch, form into 1-inch balls and place on an ungreased cookie sheet an inch apart from each other. Bake in a preheated oven at 350 degrees for 8 to 10 minutes. Let cookies completely cool before eating. The cookies taste great covered with buttercream frosting.

CAKE MIX SUGAR COOKIES

Steps:

• In a large bowl mix cake mix, butter, egg and milk.
• Do not over mix.
• Shape dough in a ball.
• Chill for 2 hours.
• Roll 1/8 inch on a floured surface.
• Cut out with a floured cookie cutters.
• Place 2 inchs apart on a cookie sheet that has been very lightly sprayed with cooking spray.
• Bake at 375 degrees for 6-10 minutes or until edges are lightly browned.
• Cool slightly.
• Move to rack to cool fully.
• Store in airtight container.