Can someone give me a good sugar cookie recipe?!
Answers: I want one that is easy, but that the cookies will stay soft too.
Hi,
Try this it is the best!!
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. With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.
Place cookies 1/2 inch apart on cookie sheets. Decorate*** Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies.
*I've found that if you want "sturdy and tasty" cookies you should use 1/2 shortening and 1/2 butter. Shortening makes cookies sturdy and butter makes them tasty.
** Rolling Hints: Sue B. says: " Roll the dough out BEFORE chilling and then chill. I roll out my sugar cookie dough right after it is mixed up between 2 sheets of waxed paper, place it on to a flat baking sheet and put it in the fridge. Continue until all the dough is rolled out, stacking the dough sheets on top of the first one. You will go through a lot of waxed paper, but the convenience is worth it for me. When you're ready to cut them out, take out one sheet at a time, peel off the top waxed paper, lightly rub some flour onto the dough, replace the waxed paper and flip the dough sheet over. Peel off the now top sheet of waxed paper and you're ready to cut out your cookies. Collect the dough scraps in a plastic baggie so they don't dry out, re-roll when you have enough for a large sheet. I reuse some of the waxed paper sheets for re-rolling the scraps. A couple tips..... If the waxed paper slips on the counter while rolling, wipe the counter with a damp cloth. And while rolling the dough, sometimes the bottom waxed paper wrinkles, flip over the dough and waxed paper, release waxed paper and re-roll. This method of rolling out cookie dough has been a real time and mess saver for me." ShadoeRose says: "I have found that it is difficult to roll if attempting to do so immediately after taking out of the refrigerator. Take a portion of the dough out and put the rest back in the refrigerator as you don't want the dough to get to room temperature. Let the piece you are working with, warm slightly but keeping beneath room temperature. Experiment with different lengths of time of warming until you find the temperature you find the easiest to work with."
***To decorate with colored sugars: Prepare cookies by brushing with heavy cream or an egg white slightly beaten with 1 tablespoon of water. Sprinkle with decorative toppings.
***To decorate with food colors: Mix 1 egg yolk and 1/4 teaspoon water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in a few drops of water.) Paint designs on cookies with small paint brushes.
i cant but im answering this question so it will be easier for me to check back on because I need one too good luck
Water,flour,sugar
http://allrecipes.com/Search/Recipes.asp...
check out this site
lots of recipes for sugar cookies
Here it is:
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
1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. 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.
3. 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.
? 1/3 cup butter
? 1/3 cup butter shortening
? 8 large garlic cloves, chopped
? 3/4 cup granulated sugar
? 1 teaspoon baking powder
? 1/8 teaspoon salt
? 1 large egg
? 1 teaspoon vanilla extract
? 2 cups all purpose flour
? Frostings and candies for decorating if desired
Preheat oven to 375 degrees. Beat butter and shortening on high speed for 45 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the bowl occasionally. Beat in egg and vanilla. Beat in flour. If you can't get all of the flour mixed in with the mixer, then stir in the remaining flour by hand. Divide dough in half. Cover tightly with plastic wrap and chill for 2 hours.
On a lightly floured surface roll half of the dough out to a thickness of 1/8 inch. Cut into desired shapes with cookie cutters and place onto an ungreased cookie sheet. Bake for 7 to 8 minutes until edges are firm and bottoms are lightly browned. Cool cookies on a wire rack then decorate as desired.
Enjoy!
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.
Do a search on the web. The key to keeping them soft after baking is to get a recipe that uses butter instead of shortening, or to substitite it in the recipe. Also refrigerate the dough before placing it on the cookie sheet. Partially mash the ball of dough with the base of a glass dipped in sugar before baking. Really good.
1) Go to your local Grocer's frozen section
2) Look for Pillsbury sugar cookie squares (they are in a blue package and when they bake they turn from squares to round cookies!)
3) Buy, take home and following baking instructions.
4) EAT!
They are delicious!
check out this website
http://www.foodnetwork.com/food/recipes/...
Super Sugar Cookies. . .
1 cup butter
1 cup powdered sugar
2 eggs, beaten
1 cup oil
2 tsp vanilla
1 cup granulated sugar
1 tsp soda
pinch of salt
5 -1/4 cups plain flour
Mix butter and sugars. Add the eggs, stir in the oil. Add vanilla, combine soda, salt and flour. Add the other ingredients. Roll into small balls and place on cookie sheet. Press flat with a glass that has dipped in sugar. Bake at 350* for 10 minutes or until light brown.
This recipe I have been using for years and my adult sons still love them..I sure hope you like these..let me know...
Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch
Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.
3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.