VANILLA-BUTTER SUGAR COOKIES
These are one of my favorite cookies to bake for Christmas. The dough recipe is versatile and you can use it for other holidays, too. Children like to help with decorating. -Cynthia Ettel, Glencoe, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 7 dozen.
Number Of Ingredients 15
Steps:
- Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERY ORANGE SUGAR COOKIES
My husband's grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.-Heather McKillip, Aurora, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in orange zest and vanilla. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 94mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER ICING FOR SUGAR COOKIES
Here's a terrific recipe for icing sugar cookies, no raw egg whites. For any recipes that require egg whites, you can purchase dried, powdered egg whites at cake-decorating supply stores that can be substituted in most recipes calling for the regular raw egg whites, then you can still lick the bowl!
Provided by Cali
Categories Desserts Frostings and Icings Cookie Frosting
Yield 8
Number Of Ingredients 6
Steps:
- Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 30.6 g, Cholesterol 11.6 mg, Fat 4.4 g, Protein 0.1 g, SaturatedFat 2.8 g, Sodium 31.9 mg, Sugar 22.3 g
BEST EVER BUTTER SUGAR COOKIES
I can't believe this recipe wasn't already posted. I've made these for years as my standard cut-out sugar cookie recipe. They taste great, stay soft, and the dough is easy to work with, even in our dry climate! I think I got the recipe off of a Land o' Lakes butter package over 20 years ago. They're called 'best ever' for a reason.
Provided by MsFunnybones
Categories Dessert
Time 15m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Combine butter, sugar, and egg in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds. Wrap in plastic wrap and shape into disks. Refrigerate until firm (about 2-3 hours).
- Heat oven to 400 degrees. On lightly floured surface roll out dough, 1/3 at a time (keeping remaining dough refrigerated). Roll to 1/4 inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with decorative sugars if you don't plan on frosting them. Bake 6-10 minutes or until edges are very lightly browned. Cool completely.
- Frost or decorate as desired.
- Preparation time does not include time in refrigerator.
BUTTERY SUGAR COOKIES
This recipe was given to me by a lady from Texas about 25 yrs. ago. It is the best sugar cookie recipe I have ever tasted, and the response to it from others who have eaten it has been similar to my experience. I have never tried to ice it or make shapes from it. It's just good on its own. This is a double recipe - because that is how it was given to me.
Provided by Trisha W
Categories Dessert
Time 30m
Yield 72-84 cookies
Number Of Ingredients 10
Steps:
- Cream butter and sugars.
- Add oil, eggs and vanilla and mix.
- Add dry ingredients gradually.
- Measure out by level spoonfuls.
- Roll into balls.
- Place on ungreased cookie sheet and flatten with the bottom of a glass dipped into sugar.
- Bake at 375 until just set and edges are slightly browned (about 10 minutes.).
BUTTERY SUGAR COOKIES
It's a good thing this recipe makes a big batch because no one can stop eating just one! These crisp buttery cookies truly do melt in your mouth.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 11-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Sprinkle with sugar; place a walnut or raisin in the center of each if desired. , Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 116 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
WORLD'S BEST BUTTER COOKIES
I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.
Provided by P48422
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Beat the butter, sugar, salt and vanilla together until smooth and creamy.
- Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
- Add the flour and mix just until incorporated.
- Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
- Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
- Before baking, preheat the oven to 325°F.
- Line your baking sheets with parchment.
- Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
- Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
- Note: you can do many things with these cookies.
- You could roll the dough out and cut shapes.
- You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
- You could make them and then dip them half into chocolate.
- You could just make them and eat them, which is my favorite.
- Whatever you do, they will be delicious.
Nutrition Facts : Calories 66.5, Fat 4, SaturatedFat 2.5, Cholesterol 14, Sodium 12.9, Carbohydrate 7.1, Fiber 0.1, Sugar 3.1, Protein 0.6
SOFT SUGAR COOKIES IV
This Recipe is a State Fair Blue Ribbon winner. This is an easy sugar cookie recipe, you don't have to roll it out, and the cookies are soft and chewy, unlike other sugar cookies. Anybody can make these.
Provided by Laura Stearns
Categories Desserts Cookies Sugar Cookies
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
- Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 29.4 g, Cholesterol 29.1 mg, Fat 11.4 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 180.1 mg, Sugar 15.4 g
SOFT AND BUTTERY SUGAR COOKIES
This simple yet divine recipe was handed down to me by my grandmother many years ago. It has a unique dough produces a soft, tender, buttery, yet crispy cookie that melts in your mouth. I will say that high-quality butter, vanilla, eggs, and flour will make a big difference in the taste, as subpar quality will show through with such mild flavors at play. This makes a large batch of 3 dozen or so, and can easily be halved. Enjoy!
Provided by KTJane
Categories Dessert
Time 4h39m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (325 for convection ovens).
- Beat the butter and sugars on medium speed until fluffy (1-2 minutes). Add the oil, eggs, and vanilla and beat for another minute.
- In a separate bowl, whisk together flour, salt, baking soda, and cream of tartar.
- Slowly mix in flour mixture in two parts, on low until dough is just combined.
- Form dough into a ball and wrap in plastic wrap and refrigerate 4 hours or overnight (this will make for a much flakier, tender texture, and gives time for the flavors to meld and mature. It will also make the dough much easier to handle).
- Cut off sections of dough and roll into 1 inch balls. Place on ungreased cookie sheet spaced apart 2-3 inches.
- Coat the base of a flat-bottomed glass in a thin smear of butter and dip in granulated sugar. Gently press the glass onto each dough ball until approximately 1/4 " thick (can be pressed thinner, which produces a slightly crisper, more delicate cookie).
- Bake on rack in bottom third of oven and bake for 9-11 minutes. Light cookie sheets work best, but if using a dark cookie sheet, adjust oven temp to 325 and begin checking for doneness after 8 minutes or so. Cookies are done when they are *just* starting to darken slightly around the edges. (Try not to overcook--this may produce a "burnt butter" taste. Err on the side of underdone.).
- Move promptly to cooling rack for 10 minutes before eating or storing. Enjoy!
Nutrition Facts : Calories 327.4, Fat 23, SaturatedFat 8.2, Cholesterol 47.8, Sodium 209.1, Carbohydrate 28.6, Fiber 0.4, Sugar 17.8, Protein 2.2
BUTTER COOKIES II
This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking.
Provided by Ceil Wallace
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 1h40m
Yield 36
Number Of Ingredients 6
Steps:
- In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
- Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 103.1 calories, Carbohydrate 12.7 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 54.6 mg, Sugar 5.6 g
COPYCAT CHERYL & CO. BUTTERY SUGAR COOKIES
These tasty little cookies melt in your mouth. They taste just like he Cheryl & Co. sugar cutouts, however these are made with a cookie press (much easier!!). So good!!
Provided by Sassy Lassie
Categories Dessert
Time 16m
Yield 36 cookies, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- In mixing bowl, cream together butter and sugar. Add egg, vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
- Put dough into cookie press with desired plate; form cookies onto ungreased cookie sheets. Bake at 375 degrees for 6-8 minutes or until set, not brown (this part is important! DO NOT OVER COOK!). Cool on wire racks.
- Beat together butter, vanilla and 2 cups powdered sugar in mixing bowl. Add milk. Continue adding sugar in 1/2 cup increments until desired consistency is reached. Add food coloring to all or a portion of frosting and frost cookies. Enjoy!
Nutrition Facts : Calories 2851.9, Fat 143.5, SaturatedFat 89.4, Cholesterol 464.7, Sodium 1751, Carbohydrate 376.9, Fiber 4.2, Sugar 251.9, Protein 22.1
EASY SUGAR COOKIES
Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!
Provided by Stephanie
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g
KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS
You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies buttery delicious, the dough is an absolute dream to work with, it rolls out easily and is easy to handle, also the cookies hold their shape when baked something many sugar cookies do not do --- make as many different colors as desired in separate bowls with the icing, the cookies must be completely cooled before icing --- plan ahead the dough must be chilled for at least 2 hours before rolling -- since these are topped with icing they are not a sweet cookie if you want a sweeter taste then increase the sugar amount
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h4m
Yield 35-40 serving(s)
Number Of Ingredients 14
Steps:
- For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
- In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
- Cover bowl with plastic wrap and chill for 2 hours.
- Set oven to 400°F.
- Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
- On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
- Cut into desired shapes using cookie cutters.
- Place cookies 2-inches apart on cookie sheet.
- Bake 4-6 minutes.
- Remove cookies to wire racks to cool completely before icing.
- For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
- Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
- Divide into as many separate bowls as you wish for different colours.
- Add in food colouring until desired intensity is achieved.
- Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
- Allow to set on waxed paper.
BUTTERY SUGAR COOKIES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Dessert Bake Christmas Kid-Friendly Vanilla Birthday Family Reunion Christmas Eve Party Potluck Butter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 dozen cookies
Number Of Ingredients 11
Steps:
- Make dough:
- Beat together butter, sugar, and salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then mix in flour.
- Halve dough and form each half into a disk, then wrap in wax paper. Put each disk in a resealable plastic bag and chill until firm enough to roll into balls, about 1 hour.
- Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
- Bake and decorate cookies:
- While oven heats, work with 1 piece of dough (keep remaining dough chilled). Roll 1 level tablespoon of dough into a ball, then roll in coarse sugar in a shallow bowl to coat completely. (If dough becomes too soft to roll easily into balls, quick-chill in the freezer or chill in the refrigerator.)
- Place balls 2 inches apart on a lined baking sheet. With the flat bottom of a glass, flatten balls into 2-inch rounds.
- Bake cookies, one sheet at time, until bottoms are golden, 12 to 15 minutes total. Cool on sheets 2 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
CLASSIC SUGAR COOKIES
As you might expect from Betty Crocker, these are the classic version of a sugar cookie-the kind your grandma or even great-grandma would recognize. These cookies are the originals that provided a sweet, universally lovable starting point for generations of bakers to riff on, and we stand by them just as they are. With a tender, short texture that comes from a good buttery base, they break with just the right balance of bend and snap. And the taste? When we recently baked up a few batches for pre-Christmas testing, person after person in the Test Kitchens said, "Now THAT is a sugar cookie." While flavor and texture are arguably the key criteria on which cookies should be judged, when it comes to sugar cookies, there's another important factor: how easy they are to decorate. It's crucial that sugar cookie dough can be easily turned into cookies that are equal parts decorative and delicious. During our most recent testing of this recipe, we also noticed that there were no instructions for a glaze in this recipe. Not wanting to leave you-or your cookies-high and dry, we tested a few glazes. The one we landed on is simple and made with common pantry staples, but the magic is in the ratio of ingredients-we ensured that it results in a glaze that's easily tintable, covers smoothly and dries firmly so that you can stack the finished cookies without fear of smudging them. However you chose to decorate them, dress these classic sugar cookies up in holiday style and they'll be the star of every Christmas gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h50m
Yield 55
Number Of Ingredients 13
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.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 10 g, TransFat 0 g
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