Best Sugar Cookie recipe?!
Answers: I don't like shortening.
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Chill for 1 to 2 hours (or see Hint below)
Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3” cookies.
umm...go on foodnetwork.com
The Recipe
1 1/2 cups sugar
2/3 cup shortening or butter*
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.
Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick
Here you go:
INGREDIENTS
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
DIRECTIONS
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.
No-Roll Sugar Cookies
Kids star with an easy sugar cookie recipe they can easily shape in their hands and flatten. This sweet sugar cookie is a cookie-jar keeper.
Prep Time:50 min
Start to Finish:3 hr 5 min
Makes:About 3 1/2 dozen cookies
1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine, softened
3/4 cup vegetable oil
2 tablespoons milk
1 tablespoon vanilla
2 eggs
4 1/4 cups Gold Medal? all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 cup granulated sugar
1. In large bowl, beat 1 cup granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except 1/4 cup granulated sugar. Cover; refrigerate about 2 hours or until firm.
2. Heat oven to 350°F. Place 1/4 cup granulated sugar in small bowl. Shape dough into 1 1/2-inch balls. Roll balls in sugar. On ungreased cookie sheet, place balls about 3 inches apart. Flatten to 1/4-inch thickness with bottom of glass. Sprinkle cookies with a little additional sugar.
3. Bake 13 to 15 minutes or until set and edges just begin to brown. Immediately remove from cookie sheet to cooling rack.
High Altitude (3500-6500 ft): No change.
Nutrition Information:
1 Serving: Calories 160 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 95mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 9g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
NO FAIL SUGAR COOKIES
This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking.
Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little
at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
Chill for 1 to 2 hours (or see Hint below)
Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3” cookies.
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.
Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the
first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus
is that you are not adding any additional flour to your cookies.
I use butter, real butter. not margerine or shortening in cookies. They come out SO much better