Sugar Cookies Betty Crocker Recipes

GLUTEN-FREE CHRISTMAS SUGAR COOKIES

Steps:

• In large bowl, beat granulated sugar, shortening and softened butter with electric mixer on medium speed, scraping bowl often, until creamy. On low speed, beat in vanilla and egg. Stir in flour blend, baking powder and salt until well mixed. Divide dough in half; shape each half into disk. Wrap in plastic wrap; refrigerate about 1 hour or until firm.
• Heat oven to 375°F. On work surface lightly sprinkled with flour blend, roll each half of dough to 1/4-inch thickness. Cut with 2 1/2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets.
• Bake 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes on cookie sheet; remove to cooling rack. Cool completely, about 15 minutes. Stir together Glaze ingredients. Spread on cookies. Sprinkle with additional granulated sugar, if desired.

PUMPKIN PIE SUGAR COOKIES

Steps:

• Heat oven to 350°F. Spray 36 regular-size muffin cups with cooking spray. Make cookie dough as directed on pouch. Using rounded teaspoon of dough, shape dough into 1 1/4-inch balls. Press dough evenly into bottom of each muffin cup and slightly up sides.
• In medium bowl, stir Pumpkin Filling ingredients with whisk until blended. Spoon rounded teaspoonful of mixture into each dough-filled muffin cup; spread slightly.
• Bake 8 to 12 minutes or until edges are light golden brown and filling appears set (cookies and filling will be soft). Cool 10 minutes in pan; carefully remove to cooling rack.
• Fill small resealable food-storage plastic bag with frosting. Cut off small corner of bag; squeeze small dollop of frosting onto each cookie. Sprinkle lightly with additional pumpkin pie spice, if desired. Refrigerate cookies in covered container or resealable food-storage plastic bag.

BETTY CROCKER'S SUGAR COOKIES

Steps:

• Cream together butter, sugar, eggs, and vanilla.
• In a separate bowl combine flour, baking powder, and salt.
• Gradually mix dry ingredients into the butter/sugar mixture and stir until incorporated (can be done by hand, but I use a stand mixer).
• Cover with plastic wrap and let chill in fridge until cold (approx. 1 hour).
• Preheat oven to 400 degrees F.
• Roll out approximately 1 1/2-2 cups of dough at a time (or whatever amount you have room for on your workspace).
• Cut cookies with seasonal cookie cutters.
• Place cookies on parchment-lined cookie sheets for easy clean up.
• Sprinkle with colored sugar sprinkles.
• Bake 6-8 minutes or until edges turn golden brown.
• Cool on wire rack and store at room temperature in an air-tight container.

SUGAR COOKIES (BETTY CROCKER)

Steps:

• 1. Beat powdered sugar, butter, vanilla, almond extract and egg in large bowl with mixer on medium speed. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
• 2. Preheat oven to 375. Lightly grease cookie sheet with shortening or cooking spray.
• 3. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2 to 2 1/2-inch cookie cutters. Space about 2 inches apart on cookie sheet.
• 4. Bake 7-8 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely before frosting.

CLASSIC CHRISTMAS SUGAR COOKIE CUTOUTS

Steps:

• In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
• Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
• Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

CLASSIC SUGAR COOKIES

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.