The Ultimate Sugar Cookies Recipes

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ULTIMATE SUGAR COOKIES



Ultimate Sugar Cookies image

The name says it all. Use pancake syrup instead of the corn syrup, if you wish.

Provided by Sally

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 9

1 ¼ cups white sugar
1 cup butter flavored shortening
2 eggs
¼ cup light corn syrup
1 tablespoon vanilla extract
3 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Beat sugar and shortening at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat well. Gradually add combined dry ingredients at low speed. Mix until well blended.
  • Refrigerate dough 1 hour.
  • Roll out dough between two sheets of lightly floured wax paper. Cut out with floured cutter.
  • Bake on ungreased cookie sheets at 375 degrees F (190 degrees C) for 5-9 minutes, depending on size and thickness of cookies. Do not overbake. Cool 2 minutes, then remove from cookie sheets to cool.

Nutrition Facts : Calories 96.7 calories, Carbohydrate 12.6 g, Cholesterol 7.8 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 49.1 mg, Sugar 5.7 g

THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY



The Softest Sugar Cookies Ever Recipe by Tasty image

Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, egg, sour cream, vanilla extract, unsalted butter, powdered sugar, milk, food coloring, sprinkles

Provided by Julie Klink

Categories     Desserts

Yield 24 cookies

Number Of Ingredients 13

3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
1 egg
½ cup sour cream
1 teaspoon vanilla extract
½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
food coloring, for decorating
sprinkles, for decorating

Steps:

  • In a medium bowl, whisk the flour, baking soda, and salt to combine.
  • In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
  • Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
  • Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
  • Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
  • Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
  • Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
  • Frost the cooled cookies and decorate as you wish.
  • Enjoy!

Nutrition Facts : Calories 240 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 16 grams

SUGAR COOKIES



Sugar Cookies image

Categories     Cookies     Dessert     Bake     Christmas     Kid-Friendly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 to 3 dozen cookies

Number Of Ingredients 9

2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla
Garnish:decorating icing (optional); food coloring (optional)
Special Equipment
3- to 4-inch holiday cookie cutters; several small heavy-duty sealable plastic bags (not pleated) if icing cookies

Steps:

  • Whisk together flour and salt in a small bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
  • Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
  • Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer to racks to cool completely.
  • Meanwhile, gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll scraps only once) and bake on cooled baking sheets.
  • If using icing and coloring it, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring. Spoon each color icing into a sealable bag, pressing out excess air, and snip a 1/8-inch opening in 1 bottom corner of bag. Twisting bag firmly just above icing, decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour) before storing cookies.

HOW TO MAKE THE BEST SUGAR COOKIES RECIPE BY TASTY



How to Make the Best Sugar Cookies Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, cream cheese, large egg, large egg yolks, McCormick® vanilla extract, McCormick® almond extract, kosher salt, all purpose flour, baking powder, cream of tartar, powdered sugar, kosher salt, vanilla extract, gel food coloring, water, pasteurized egg white

Provided by Scott Loitsch

Categories     Desserts

Yield 12 cookies

Number Of Ingredients 17

24 tablespoons unsalted butter, softened
1 ½ cups granulated sugar
3 tablespoons cream cheese, softened
1 large egg
2 large egg yolks
1 teaspoon McCormick® vanilla extract
½ teaspoon McCormick® almond extract
1 teaspoon kosher salt
3 ½ cups all purpose flour, plus more for dusting
½ teaspoon baking powder
2 teaspoons cream of tartar
4 cups powdered sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
gel food coloring, of your choice
water, as needed
¼ cup pasteurized egg white

Steps:

  • Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
  • Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl.
  • Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together.
  • Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
  • When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  • Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
  • On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch (6mm) thick.
  • Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
  • Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting.
  • To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites.
  • Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you'd like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency.
  • Decorate the cookies as desired.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 86 grams, Fat 27 grams, Fiber 0 grams, Protein 6 grams, Sugar 58 grams

THE EASIEST, YUMMIEST SUGAR COOKIES EVER!!!



The Easiest, Yummiest Sugar Cookies EVER!!! image

These babies are easy, sweet and very versatile! Once you lay your eyes on these sugar cookies, you will never need another recipe again!

Provided by LTMIEKO

Categories     Desserts     Cookies     Sugar Cookies

Time 20m

Yield 36

Number Of Ingredients 9

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 cup butter, softened
1 ¼ cups white sugar
¼ cup brown sugar
1 egg
1 teaspoon vanilla extract
½ cup milk
½ cup white sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Stir together the flour and baking soda; set aside.
  • In a medium bowl, cream together the butter, 1 1/4 cups white sugar and brown sugar. Beat in the egg and vanilla, then stir in the milk. Mix in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
  • Bake for 10 to15 minutes in hte preheated oven, until the bottoms of the cookies are golden brown. Remove from baking sheets to cool on wire racks.

Nutrition Facts : Calories 122.3 calories, Carbohydrate 17.5 g, Cholesterol 19 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 92.6 mg, Sugar 10.9 g

THE ULTIMATE SUGAR COOKIES



The Ultimate Sugar Cookies image

Coat with red and/or green sugar for the holidays, these cookies make a wonderful addition to your holiday cookie tray! :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 18m

Yield 40-45 serving(s)

Number Of Ingredients 9

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened (no subs!)
1 1/2 cups sugar
1 egg, lightly beaten
1 teaspoon vanilla
1/2 teaspoon almond extract
sugar, for coating

Steps:

  • Set oven to 375 degrees.
  • Prepare an ungreased cookie sheet.
  • In a small bowl stir together flour, baking soda and baking powder.
  • In a medium or large bowl cream butter with sugar for about 3-4 minutes or until smooth.
  • Add in egg, vanilla and almond extract; beat until well combined.
  • Add in the creamed ingredients into the flour mixture; blend well.
  • Roll rounded teaspoonfuls of the dough into small balls.
  • Place the balls onto an ungreased cookie/baking sheet.
  • Bake for 8-10 minutes or until golden.
  • Let stand on the cookie sheet for about 2-3 minutes before removing to wire racks to cool.

THE ULTIMATE SUGAR COOKIES



The Ultimate Sugar Cookies image

This recipe is from high school home economics. We used to sell these cookies frosted for Valentine's Day. It makes a darn good cookie. Feel free to use butter or margarine in place of shortening.

Provided by AmyZoe

Categories     Dessert

Time 1h9m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 1/4 cups sugar
1 cup butter flavor shortening
2 eggs
1/4 cup light corn syrup or 1/4 cup pancake syrup
1 tablespoon vanilla
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Heat oven to 375.
  • Combine sugar and shortening in large bowl.
  • Beat at medium speed of electric mixer until well blended.
  • Add eggs, syrup, and vanilla and beat well.
  • Combine flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed.
  • Mix until well blended.
  • Divide dough into quarters.
  • Refrigerate 1 hour.
  • Keep refrigerated until ready to roll.
  • Spread 1 tablespoon of flour on large sheet of waxed paper.
  • Flatten dough slightly, turn over, and cover with another sheet of waxed paper.
  • Roll dough into 1/4 inch thickness.
  • Cut out with floured cutter.
  • Transfer to ungreased baking sheet, 2 inches apart.
  • Sprinkle with decors or leave plain to frost when cooled.
  • Bake for 5 to 9 minutes (bake smaller, thinner cutouts closer 5 minutes and larger cutouts closer to 9 minutes).
  • Cool 2 minutes on baking sheet.
  • Remove to counter, cool, and frost if desired.

Nutrition Facts : Calories 457.2, Fat 21.9, SaturatedFat 5.5, Cholesterol 42.3, Sodium 226.6, Carbohydrate 60.5, Fiber 1, Sugar 27.6, Protein 5.1

ALL-TIME FAVORITE SUGAR COOKIES



All-Time Favorite Sugar Cookies image

I searched for about 30 years to find the ideal sugar cookie recipe, and this is it! The dough turns out perfectly for cutting the thick cakelike cookies. Buttercream icing takes them over the top. Add sprinkles if you'd like. -Diana Krol, Nickerson, KS

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5-1/2 dozen

Number Of Ingredients 13

4 cups all-purpose flour
2 tablespoons baking powder
1/4 teaspoon salt
3 large eggs, separated
1 cup margarine, melted
1 cup sugar
2 teaspoons vanilla extract
FROSTING:
1/2 cup butter, softened
4-1/2 cups confectioners' sugar
5 to 6 tablespoons 2% milk
1-1/2 teaspoons vanilla extract
Sprinkles, optional

Steps:

  • Whisk together flour, baking powder and salt. In a small bowl, beat egg whites on high speed until stiff but not dry. In a large bowl, beat egg yolks on high until thick, about 2 minutes. Fold in whites. Add melted margarine, sugar and vanilla; beat until blended. Stir in flour mixture., Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate until firm enough to roll, 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on greased baking sheets., Bake until edges are light brown, 7-9 minutes. Cool completely on wire racks., For frosting, beat butter until creamy; gradually beat in confectioners' sugar until smooth. Beat in 5 tablespoons milk and vanilla until light and fluffy; thin with additional milk if desired. Spread or pipe onto cookies. If desired, decorate with sprinkles.

Nutrition Facts : Calories 113 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 100mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

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From calissakaye.com


THE PERFECT SUGAR COOKIES - MOMSDISH
2020-12-02 In a small pan, combine the flour and baking powder. Beat butter with sugar until smooth. Add in egg and vanilla extract and whip until combined. Stir in flour mixture to butter mixture in small parts. Beat until the dough turns crumbly. Divide dough into small portions and roll to 1/4 inch thickness.
From momsdish.com


THE ULTIMATE SUGAR COOKIE - LAFAYETTE MOM
2019-05-11 I recently went on the hunt for the ultimate sugar cookie recipe. Sugar cookies are a favorite of mine, and virtually the only cookie my kids like. After
From thelafayettemom.com


SUGAR COOKIE RECIPE | EASY RECIPES BY ITS YUMMI
2011-11-01 Combine the flour, baking powder, and salt in a small bowl. Set aside for use in Step 4. Using an electric mixer fitted with a paddle attachment, beat the butter and shortening on medium speed until creamy. Gradually add the sugar …
From itsyummi.com


THE ULTIMATE SUGAR COOKIES RECIPE - FOOD.COM
We used to sell these cookies frosted for Valentine's Day. It makes a darn good cookie. Feel free to use butter or margarine in place of shortening. It makes a darn good cookie. Feel free to use butter or margarine in place of shortening.
From hartstr.japhar.com


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