What is the best recipe for homemade sugar cookies?!
Answers: I have been trying for years to make really good sugar cookies but mine always turn out doughy or too thick. I always wind up having to buy the store brought brands, but I can't always get the shapes I want when I buy the premade stuff.
Try This Great Delicious Recipe!
Prep Time: 1 hour 25 min. (Ready in 2 hours 25 min.)
You Will Need:
1 cup pure cane sugar
1 cup Margarine or butter softened
3 tablespoons of milk
1 tsp.vanilla
1 egg
3 cups all purpose flour
1 1/2 tsp.baking powder
1/2 tsp salt
Sugar or dessert sprinkles
1. In a large bowl, combine 1 cup sugar,margarine,milk,vanilla,and egg; blend well with a mixer. Lightly spoon flour into measuring cup;level off. Add flour,baking powder and salt; mix well. Cover with plastic wrap; refridgerate 1 hour for easier handling.
2.Heat oven to 400. On lightly floured surface, roll out 1/3 of dough at a time to 1/8 inch thickness. Keep remaining dough refrigerated. Cut with floured 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. If you like sprinkle with sugar.
3.Bake at 400 for 5-9 minutes or until edges are lightly golden brown. Remove from cookie sheets and decorate as desired.
Makes 6 dozen cookies.
This recipe has been in my family for generations. And it can be a little time consuming but they are really good. Back in the old days my family didn't have high tech equipment like we thankfully do. I've discovered this really great Eclectrics? Mixer that works well with this recipe.
Saves you alot of time and is hands free. This mixer leaves my mixer left in the dust. The Eclectrics? Mixer also comes with a 3 year limited warranty. The Eclectrics? Mixer is made by Hamilton Beach? a well known company that has outstanding products. The Hamilton Beach? Mixer is one of the best out on the market right now.
This mixer has unlimited possibilities including 400 watts of power for all those tough jobs, and 2-way rotating head for hands-free mixing,12 settings offer more mixing flexibility and control.
These are just some of the capabilities the Hamilton Beach? Stand Mixer has to offer.
This wonderful machine also comes in different colors to suit your needs. And don't forget the holidays are coming up! This would also make a great gift for that special someone. So check it out today!
google a recipe you are bound to find one that suits you
Best Sugar Cookies in the World Ever!
3 cups sugar
3 eggs
1 1/2 cups shortening (Crisco)
1 Tbs if vanilla AND one of almond flavoring (add more if you'd like, I usually do)
1 cup milk
5 lbs self-rising flour (yes, FIVE pounds - you may not use it all)
You will also need colored sugar, sprinkles, red hots, frosting, etc.
Pre-heat oven to 350 degrees.
Cream shortening, eggs, milk, flavoring and sugar (make sure all the ingredients are at room temperature. This will allow it to mix more evenly).
Add flour slowly until the dough is stiff (you should be able to roll it into a ball without it sticking to your hands - if it does stick add more flour).
Use your hands to knead to a smooth ball, then divide into two balls.
Roll out on floured surface (pastry cloth, tinfoil, butcher block) to 1/4 inch thickness.
Cut out with floured cookie cutters.
Place on a baking sheet. I like Air-Bake sheets as the cookies will bake more evenly and not burn on the bottom. You may want to use non-stick spray.
Sprinkle with colored sugar or cinnamon if desired or add other toppings (use cinnamon sprinkles and add red hots to make cute Rudolphs). Frost after cooking and cooling.
Bake 10 - 12 mins or until lightly brown. If you are using a dark cookie sheet, the time may differ. On your first batch, keep a close eye on the cookies and adjust time for your oven.
Remove from baking sheet and place on a cooling rack.
Makes a LOT. You may 3rd the ingredients easily to make fewer.
Tips:
For Best results - Make the dough the day ahead and refrigerate it, or at least 2 or 3 hours before baking. It rolls out much better if the dough is cold. Take only half of the dough out at one time (leave the rest in the frig) so the dough stays cool.
Dough can be refrigerated for one week.
The recipe makes a LOT of cookies. You can third the recipe to make less cookies.
These freeze well. I have kept them up to 1 year in an airtight container (so the cookies do not absorb odors) in the freezer. Freeze them unfrosted.
Use Crisco sticks to make measuring shortening easier and less messy.
You can also top them with icing (mix powdered sugar, food coloring and milk to desired consistency) or frosting after cooking and cooling.
Don’t skimp on the vanilla and almond flavoring - it is the key to their great taste (almond flavoring is my addition to the family recipe).
These also work great with cookie presses (roll into a ball and press stamp down to make impression). The cookie presses are very easy to use. My son easily made these at age two.
It helps if you have 3 or 4 baking sheets son the sheets can cool before you place the raw dough on it (if the sheets are hot - the dough will "melt" slightly).
You can tint the dough different colors by adding food coloring or paste to the mix before adding the flour. Make green shamrocks or pink hearts.
If you don't have time to make this dough you can dress up the store-bought sugar cookie dough by adding the vanilla and almond flavoring and mixing it in with your CLEAN, floured hands. Add more flour to make the dough stiffer. I have found store-bought sugar cookie dough is not stiff enough to make roll and cut out cookies.
Make your own colored sugar: Pour sugar in a glass bowl then add food coloring or paste drop by drop mixing it in the sugar with a spoon. Add to the desired color. Let dry thoroughly. Best to make the day before. Store in an airtight container.
Mix powdered cinnamon in sugar to desired taste (I like a lot of cinnamon, so my sugar and cinnamon is dark - but don't add too much - it wont' sprinkle well). Again store in an airtight container.
These are crisp cookies - to make them more like soft-baked add more milk and less flour (you may not be able to roll them out, but can drop them on the baking sheet by spoonful).
Give your little ones a full soda can (flour it first) to let them roll out their own dough.
To make cookie press cookies, roll the dough in a ball, then roll the ball in flour. Flour your cookies press, then press down on until dough is flattened. This is easiest for 2-3 year olds to do. My son was able to make these easily at age 2.
I use the Crisco baking sticks. They look like fat butter sticks and are found in the baking isle with the regular cans of Crisco. These are so much easier and less messy to use. If you want to use Crisco in a can - put boiling water into your measuring cup and allow it to warm the cup. Then drain and put the solid Crisco in. The Crisco should slide right out of the warm cup.
And lastly – don’t forget to take pictures of your creations and the kids creating them!
OLD-FASHIONED SUGAR COOKIES
These cookies may be sprinkled with decorating sugar before being baked, or leave them plain, or ice the baked and cooled cookies with a favorite frosting.
INGREDIENTS:
-- 3 cups all-purpose flour
-- 2 teaspoons baking powder
-- 1/2 teaspoon salt
-- 4 ounces unsalted butter, at room temperature
-- 4 ounces shortening
-- 1 1/2 cups sugar
- 2 large eggs
-- 2 teaspoons vanilla
INSTRUCTIONS:
Sift the flour, baking powder and salt onto a sheet of wax paper.
Combine the butter, shortening and sugar in a large mixing bowl. Using an electric mixer, beat until well blended. Beat in the eggs and vanilla.
With the mixer on low speed, add the flour mixture and beat just until thoroughly blended.
Divide the dough in half and roll out each portion between 2 sheets of wax paper to form a 15 1/2 x 11-inch rectangle, about 1/8 inch thick.
Leaving the dough rectangles between the sheets of wax paper, stack them on a baking sheet and refrigerate until firm, at least 2 hours, or up to 3 days; or freeze, well wrapped, up to 1 month.
Adjust rack to lower third of oven; preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Remove 1 dough package from the refrigerator. Peel off the top sheet of wax paper, replace it loosely on top, and flip the entire package over. Peel off and discard the second sheet of wax paper.
Using a large star or other shape cookie cutter (about 4 1/4 inches across), cut out cookies and set them about 1/2 inch apart on the baking sheet. (If the dough softens, return it to the refrigerator for 5 to 10 minutes to chill.)
Repeat with second dough package. Scraps of dough may be rerolled. Bake 1 sheet at a time for 10 to 12 minutes, or until the cookies are pale golden around the edges.
Yields about 20 cookies.
~*-*~
Classic Sugar Cookies
Prep time: 30 min
Cook Time: 7 min
Yield: 5 dozen cookies
Ingredients:
1 cup Crisco? Butter Shortening
OR 1 stick Crisco? Butter Shortening Sticks
1-1/2 cups sugar
1/2 cup brown sugar
2 tablespoons milk
3 eggs
1 teaspoon vanilla extract
4 cups Pillsbury BEST? All Purpose Flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons cream of tartar
1 teaspoon salt
Colored sugar and decors (optional)
Buttery Cream Frosting
4 cups confectioners' sugar
1/3 cup Crisco? Butter Shortening
OR 1/3 stick Crisco? Butter Shortening Sticks
1-1/2 teaspoons vanilla extract
6-7 tablespoons milk
Food Color (optional)
Preparation Directions:
Cookies:
1. In the bowl of an electric mixer combine 1 cup CRISCO Shortening, granulated sugar and brown sugar; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time.
2. Add 1 teaspoon vanilla extract. In a medium bowl combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture until well blended. Chill for 1 hour. Heat oven to 350°F.
3. Roll out 1?3 of dough at a time to about 1?4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.
4. Bake 6-8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.
Buttery Cream Frosting
1. Frosting: in the bowl of an electric mixer combine confectioners’ sugar, 1?3 cup CRISCO Shortening and 1-1?2 teaspoons vanilla extract; slowly blend in milk to reach desired consistency.
2. Beat on high speed for 5 minutes or until smooth and creamy. Tint frosting with food color, if desired.
TIP Spread on a thin layer of icing and decorate with sparkling sugars or sprinkles while the icing is still wet to ensure the decorations stay in place. If you're planning to pipe on frosting decorations, make sure to allow the base coat of icing, and then each addition layer, to dry completely before adding another.
I was on this new site yesterday:
www.northpole.com
tons of cookie recipies... i think there were like 15 for sugar cookies alone... someone suggested it to me.... looks pretty promising .. check it out.