Help! I'm looking for the rolled sugar cookie recipe from the joy of cooking!?!
Answers: Not the rich rolled cookies (which are great too). They're not very sweet, but they're soft and hold their shape really well.
Sugar Cookies:
1 3/4 cups (245 grams) all purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking powder. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out cookies using a lightly floured tree cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Bake cookies for about 10 minutes (depending on size) or until they begin to brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)
Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.
Makes about 20 - 4 inch (10 cm) cookies.
Royal Icing Using Egg Whites:
1 large egg white
1 teaspoons fresh lemon juice
1 1/2 cups (165 grams) confectioners (powdered or icing) sugar, sifted
For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Royal Icing Using Meringue Powder:
2 cups (220 grams) confectioners' (powdered or icing) sugar, sifted
1 1/2 tablespoons (15 grams) meringue powder
1/4 teaspoon almond extract (optional)
1/4 cup - 1/2 cup (60 - 120 ml) warm water
For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.
The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Makes about 1 1/2 cups
Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (57 grams) butter, room temperature
1/4 teaspoon pure vanilla extract
1 to 1 1/2 tablespoons milk
For Confectioners Frosting: In an electric mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is nice and smooth.
To Serve: Place small mounds of confectioners frosting on your serving plate. Then gently place the decorated cookies into the frosting. This is best done shortly before serving.
hope these help. good luck and enjoy.
Sugar Cookie Recipe
1 cup margarine or butter (2 sticks)
1 cup sugar
2 eggs
2 tsp vanilla
3 ? cups plain flour
2 tsp baking powder
Directions:
Put margarine/butter out to soften. It’s much easier to mix the cookies if the margarine/butter isn’t rock hard.
Mix the softened margarine/butter, sugar, eggs, and vanilla.
Add the flour and baking powder and mix well.
Chill the dough for a couple of hours. It’s too sticky to roll out when it’s warm and just mixed.
Take a 1/4 to 1/2 cup of flour (plain or self rising) and sprinkle it on the area where you’ll roll out the dough. You can also use a combination of flour and powdered sugar – half and half. This is to prevent the dough from sticking to the counter or mat.
Put a little flour in your hand (1 TBS or so) and rub the outside of the rolling pen. If you don’t have a rolling pen, you can use a tall glass with straight sides. Just roll smaller amounts of dough at a time, because a glass is not near as long as a rolling pen. You’ll also need to sprinkle a little more flour on top of the dough as it’s rolled, since glass won’t hold the flour like a wooden rolling pen.
Take about half the dough out of the bowl and stick the rest back in the refrigerator to keep it chilled. Roll with the rolling pen or glass going up and down and side to side to make a big circle with a thickness of 1/4 inch.
Use shaped cookie cutters to cut out cookies. If you don’t have cookie cutters, a glass will do. You’ll have traditional round sugar cookies. A thin glass works best. A biscuit cutter is great if you have one.
While cutting out cookies, preheat the oven to 375 degrees F.
Place the cookies on a lightly greased or Pam sprayed cookie sheet. Use your fingers to brush off any excess flour that may be on top of the cookie from the rolling.
Bake for 10 to 15 minutes. The cookies should be set and very lightly browned at the edges but still light colored.
Let the cookies cool before frosting.
A basic butter cream frosting works great with Christmas sugar cookies.
Butter Cream Frosting for Sugar Cookies
1/2 cup butter or margarine (1 stick)
1 box 10X powered sugar (around 3 cups if using a bulk bag)
1 tsp vanilla flavoring
2 to 3 TBS milk
Food coloring
Sugar sprinkles (for after the cookies are frosted)
Directions:
Again, let the butter/margarine sit out and soften. That makes mixing much easier, and it’s also easier to get the correct consistency when adding the milk. If the butter is cold, then it gets too thin as it warms up. If this does happen, just add a little more powdered sugar.
Cream the butter and powdered sugar putting in about a half cup of powdered sugar at time. If the powdered sugar looks pretty lumpy, it’s a good idea to sift it, so you don’t have sugar balls in the frosting. Mix well.
Add the vanilla. Mix.
Add around 1 TBS of milk and mix. Continue adding a tsp or so until the frosting is the right consistency for spreading. If you discover you’ve made it too thin, stir in a little sugar. If it’s too thick or starts to get too thick as you decorate add just a tiny bit more milk and stir.
Add a couple of drops of food coloring and mix if you want a single color batch. It’s more fun, however, to divide the frosting into small bowls and let everyone make a color. Be warned that some people (mostly boys) will put in all the colors and make ugly brown frosting. It still tastes great. And, this really is about having fun.
If you want sugar sprinkles, then take some regular table sugar. Put a 1/4 to 1/2 cup or so in a zip lock bag. Add a little squirt of food coloring. Squeeze the bag until the sugar is all colored. It's fun also to divide the sugar out and make various colors like with the frosting.
Sprinkle on the colored sugar. You may need to very lightly tap the sugar on top of the frosting if the frosting is starting to set.
If you want the sugar sprinkles but not buttercream frosting, then make up the colored sugar and pat that on before baking the sugar cookies. If you try to put colored sugar on cookies without frosting after they're baked, the sugar will not stick.
2/3 cup sweetened condensed milk
1 large egg white
11/2 teaspoons vanilla
1/8 teaspoon salt
Stir until well blended:
3 1/2 cups flaked or shredded sweetened coconut
Drop the dough by scant measuring tablespoonfuls onto parchment or well greased foil covered cookie sheets, spacing about 2 inches apart. Bake at 325F 1 sheet at a time, until nicely browned, 20 to 25 minutes. Remove sheet to a rack and let stand until the cookies are completely cooled. Carefully peel the cookies from the paper or foil.
is this what you are looking for? If not, sorry, I tried lol.