What is the best way to make sugar cookies?!


Question: Granny's Sugar Cookies

1 1/2 cups sugar
1 1/2 cups butter, softened (no substitutes)
2 large eggs
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
Frosting
1 1/2 cups powdered sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
various food coloring
colored sprinkles

In a mixing bowl, cream together sugar and butter until fluffy.
Add eggs and vanilla; beat well.
Stir together dry ingredients; gradually add to creamed mixture until completely blended.
Cover and chill for at least 30 minutes.
On a lightly floured surface, roll dough to 1/4-inch thickness.
Cut with various shaped cookie cutters dipped in flour.
Transfer cookies to ungreased cookie sheet.
Bake at 350° for 10-12 minutes.
Cool on wire racks.
Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting.
Add food coloring to obtain desired color.
Spread frosting over cookies and decorate with sprinkles.


Answers: Granny's Sugar Cookies

1 1/2 cups sugar
1 1/2 cups butter, softened (no substitutes)
2 large eggs
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
Frosting
1 1/2 cups powdered sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
various food coloring
colored sprinkles

In a mixing bowl, cream together sugar and butter until fluffy.
Add eggs and vanilla; beat well.
Stir together dry ingredients; gradually add to creamed mixture until completely blended.
Cover and chill for at least 30 minutes.
On a lightly floured surface, roll dough to 1/4-inch thickness.
Cut with various shaped cookie cutters dipped in flour.
Transfer cookies to ungreased cookie sheet.
Bake at 350° for 10-12 minutes.
Cool on wire racks.
Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting.
Add food coloring to obtain desired color.
Spread frosting over cookies and decorate with sprinkles.

For a professional quality cookie. These aren't meant to be cut out, but they are great frosted. The dough lasts a long time in the freezer and it's a good idea to freeze it since this makes such a large batch!

Soft, Chewy Sugar Cookies
1/2 cup butter
1/2 cup shortening
2 cups sugar
3 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla
5 tablespoons sour cream
4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
--Cream shortening, butter, sugar; add eggs, lemon, vanilla and sour cream. Mix till creamy; add sifted dry ingredients: salt, soda, and flour. Chill for several hours or overnight. Roll into balls and flatten with bottom of sugar coated glass. Bake at 350° just until the edges start turning color. Time will vary depending on how large and thick you made your cookies. It is important not to overbake if you want the texture to remain chewy and soft. Decorate as desired.

For a great cut out cookie, go with this recipe!

1 1/2 cups sugar
1 1/2 cups butter, softened (no substitutes)
2 large eggs
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
Frosting
1 1/2 cups powdered sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
various food coloring
colored sprinkles
--Preheat oven to 350°. In a mixing bowl, cream together sugar and butter until fluffy. Add eggs and vanilla; beat well. Stir together dry ingredients; gradually add to creamed mixture until completely blended. Cover and chill for at least 30 minutes. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with various shaped cookie cutters dipped in flour. Transfer cookies to ungreased cookie sheet. Bake for 10-12 minutes. Cool on wire racks.
Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting. Add food coloring to obtain desired color. Spread frosting over cookies and decorate with sprinkles.

Enjoy!

Melt In Your Mouth Sugar Cookies

Ingredients

3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter
1 egg, lightly beaten
3 tablespoons cream
1 teaspoon vanilla extract

Directions

1. Preheat oven to 400 degrees F (200 degrees C) .

2. Sift together all-purpose flour, baking powder, sugar and salt.

3. Cut in butter and blend with a pastry blender until mixture is crumbly. Stir in lightly beaten egg, vanilla and cream. Blend well.

4. On a floured surface, roll out dough to 1/8 inch thickness. Cut into shapes. Place on ungreased baking sheet and sprinkle with sugar.

5. Bake for 6 - 8 minutes, or until lightly brown.

Blue Ribbon Sugar Cookies

Ingredients
1 C. butter
1/2 C. powdered sugar
1/2 C. sugar
1 egg
1-2 tsp. vanilla
2 1/4 C. all purpose flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
Decorating sugar, if desired

Directions
Heat oven to 375 degrees. Combine butter, powdered sugar and 1/2 C. sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue baking until well mixed. Reduce speed to low; add flour, cream of tartar and baking soda. Beat until dough forms a ball. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets.

Flatten to about 1 1/2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars, if desired. Bake 7-9 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets.

Frost with cream cheese frosting and sprinkle decorator sugar on top, if desired.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources