Time 38m Number Of Ingredients 8 Steps:
PREHEAT oven to 350° F. In the bowl of your mixer, CREAM butter and sugar until smooth, at least 3 minutes BEAT in extracts and egg. (PLEASE NOTE there is 1 egg in this recipe.) In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients. IMPORTANT NOTE: If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer. If the dough still looks too dry or stiff for your mixer, turn out the dough onto a countertop surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand. DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8). Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Time 25m Yield 2 dozen [will vary ,on size of cutter] Number Of Ingredients 6 Steps:
Pre heat oven to 400F degrees. In a large bowl cream butter and sugar with electric mixer. Beat in egg and vanilla. Mix flour and baking powder. Add 1 cup at a time,combining after each addition. You will need to add last 3/4 cup by hand. Do not chill dough it will be stiff. Divide dough into 2 balls. On floured surface roll out to 1/8 inch thickness. Use any cookie cutter and cut away. Bake for 6-10 minutes or until light brown. Enjoy!
Time 35m Yield about 6 dozen (2-1/4 inch cookies). Number Of Ingredients 12 Steps:
In a bowl, cream butter and sugar. Add egg and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well. (Dough will be very stiff. If necessary, stir in the last cup of flour mixture by hand. Do not chill.) On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-7 minutes or until edges are lightly browned. Cool 2 minutes before removing to wire racks; cool completely. For glaze, combine the sugar, water and corn syrup until smooth. Tint with food coloring if desired. Using a small brush and stirring glaze often, brush on cookies, decorating as desired.
Number Of Ingredients 14 Steps:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a hand mixer). Mix on low, scraping the bowl occasionally, until the mixture forms a cookie dough. Be sure to start on low or the dry ingredients will fly everywhere! Divide the dough in half. Place a large sheet of waxed paper on a large cutting board or flat surface. Place the cookie dough on the wax paper. Place another large sheet of wax paper on top of the cookie dough. Press down into a flat disk with the palm of your hand, then roll out the dough between the two pieces of wax paper. After each 3-4 rolls, carefully lift the top sheet of wax paper off the dough, then replace it, flip the dough over, and carefully peel the other wax paper sheet, replace it, then continue rolling until the dough is about 1/4" thick. Place the dough, still between the wax paper sheets, on another cutting board or cookie sheet. Repeat with second half of dough. Place both rolled out cookie dough sheets in the refrigerator for at least 30 minutes (or wrap them well with plastic wrap and chill overnight). When ready to cut cookies, preheat oven to 375°F. Cut cookies in desired shapes and place them on a parchment or silpat lined baking sheet. Save the scraps of dough and re-roll them as needed. Note: once you re-roll the dough, you may want to chill those cutouts for about 10 minutes before baking them so they’ll keep their shape. Bake cookies for 6-10 minutes depending on the size. I take them out as soon as the bottoms start to brown because we like them softer. If you want crunchy cookies, let them cook longer. Cool completely before frosting and decorating. To make frosting, beat butter until smooth in a large bowl with an electric mixer. Slowly mix in powdered sugar, then vanilla and 1 tablespoon of milk at a time until the frosting is the consistency you desire. Tint the frosting if you want it a color. Frost cookies, decorating them with sprinkles. Store loosely covered at room temperature.
Yield 60 Number Of Ingredients 7 Steps:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely.
Time P1DT20m Number Of Ingredients 6 Steps:
Using an electric mixer, cream the butter and sugar at medium-high speed until lightened in color Add egg and mix until evenly distributed then blend in vanilla extract and salt With wooden spoon, combine the flour with the creamed ingredients The dough will seem soft, but will firm up when refrigerated. Divide dough in half, flatten each into disk shape, and seal in plastic wrap. Refrigerate at least 2 hours; preferably, overnight. To bake, preheat oven to 375 degrees. Roll dough to 1/4 inch thickness, cut into desired shapes. Bake at 375 degrees for 8 to 10 minutes.
Time 2h38m Yield 12 Number Of Ingredients 9 Steps:
Combine sugar and shortening in a mixing bowl. Beat at low speed just until smooth. Mix in eggs, milk, and vanilla. In separate bowl, whisk flour, baking powder, and salt. Pour into sugar mixture and blend until combined. Shape dough into a ball and wrap with waxed paper or plastic wrap. Refrigerate 2 to 3 hours until easy to handle. Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets or line them with parchment paper. Roll out half of the dough at a time on a lightly floured surface. Keep the remaining dough refrigerated. For crisp cookies, roll paper-thin. For softer cookies, roll 1/8 to 1/4 inch thick. With floured cookie cutters, cut dough into various shapes. Re-roll dough trimmings into a ball, cover and refrigerate, and continue to cut shapes with chilled dough. Place cookies 1/2 inch apart on greased cookie sheets. To glaze, brush tops of cookies with heavy or whipping cream or with an egg white slightly beaten with 1 tablespoon of water. Sprinkle cookies with your choice of toppings; bake 8 minutes or until very light brown. Remove cookies and cool completely.
Time 4h Number Of Ingredients 9 Steps:
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.) Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. Decorate the cooled cookies with royal icing or easy glaze icing. Feel free to tint either icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it’s helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting. Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.
Time 38m Number Of Ingredients 15 Steps:
In the bowl of a stand mixer, cream sugar and butter until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract and the whole egg. Mix, then add the egg white and mix until combined. In a small mixing bowl whisk together flour, baking powder and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain. I like to roll the dough out between two sheets of plastic wrap so that it’s just under 1/2" thick, stick it on a baking sheet and refrigerate for 2-3 hours (that way I can just remove the plastic wrap and cut my first set of cookies out). You can also place the dough in an airtight container and refrigerate as well. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or baking mats, set aside. Roll dough out on a floured surface to just under 1/2" thick. Cut cookies and transfer to prepared baking sheet, place at least 1/2" apart (or cut directly from the rolled sheet of dough). Place in oven and bake for 8-10 minutes (the cookies will look extra soft, do not over bake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely. Re-roll dough and continue cutting and baking until all of the dough has been used. Meanwhile, to make the frosting, in the bowl of a stand mixer cream butter until it becomes light and smooth. Add salt, 2 tablespoons of milk and vanilla. With mixing speed on low gradually add powdered sugar. Once powdered sugar is incorporated, bring mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency. Frost onto cooled cookies and top with desired sprinkles.
Time 30m Number Of Ingredients 10 Steps:
Preheat oven to 400*F’’ Prepare 2 baking sheets and set aside. This can be done by greasing them with butter or Crisco, non-stick spray, parchment paper, non-stick foil or a baking mat. Whatever your preferred method is. Cream together sugar and butter for 3 minutes or until fluffy. Add eggs and mix again. Add salt, and baking powder. Blend. Add 1/4 cup buttermilk, vanilla and almond extract. Blend. Add 2 1/2 cups flour (1/2 cup at a time). Add remaining 1/4 cup buttermilk. Then remaining flour (for a total of 4 1/2 cups). Batter should be smooth, elastic like and slightly sticky. If too sticky, add more flour a little at a time (up to 1 cup - be careful to not put TOO much flour in the dough). When ready to roll out, sprinkle surface with powdered sugar, not flour. These are SUGAR cookies. Roll them out in sugar! Roll to 1/4 in thickness. Cut out with favorite shape and transfer to prepared pan. Bake 10 minutes. Watch carefully as every oven bakes differently. You want the cookies to be a hint of golden under them, not dark golden. Edges should not start to show golden, you’ll have to gently flip a cookie to see for sure. Allow cookies to cool completely then frost.
Time 7m Yield 48 serving(s) Number Of Ingredients 8 Steps:
Cream sugar and margarine; add egg and flavorings and mix well. Stir dry ingredients; mix into sugar and margarine mixture. Refrigerate 2 to 3 hours. Heat oven to 375°F. Roll out 3/16-inch thick. Bake 7-8 minutes until delicately brown. Let cool. Icing for Roll Out Sugar Cookies: 2 cups powdered sugar, milk and 1/2 tsp vanilla Icing for Roll Out Sugar Cookies: In a mixing bowl, sift powdered sugar. Gradually add milk, stirring continuously until mixture is the consistency of a thin glaze. Add vanilla. Blend well. Food coloring may be added, if desired.
Time 16m Number Of Ingredients 8 Steps:
Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet(s) with parchment paper. In a large bowl, or the bowl of your stand mixer, cream together the butter and sugar. *The butter should be (preferably) at room temperature, but still firm. If your working with cold butter, it will take longer to cream together but can be cut in to the sugar using a pastry cutter to help your dough stay chilled during the mixing process. Once the butter and sugar are combined, add the extracts and egg, baking powder and pinch of salt. Combine thoroughly. Add the flour, starting with 2 cups. Work the flour into the dough, even with only 2/3 of the flour mixed in the dough may seem crumbly but it will all come together when turned out and kneaded (like bread) before rolling out to cut shapes. Once the first 2 cups of flour has been incorporated, turn the dough out onto a well floured surface or pastry mat and work the remaining flour into the dough until you have a firm cookie dough for rolling. *Typically, I use 2 3/4 cups of the flour at this point and save the remaining 1/4 cup of flour for working with the dough while rolling. Roll out sugar cookie dough to your desired thickness (usually 1/4 - 1/2 inch depending on your preference) and cut into shapes. Transfer to baking sheet(s) and bake for 6-9 minutes at 350 degrees F (175 degrees C). Remove from the oven before any browning starts on the bottom edges of your cut out sugar cookies. Allow your cookies to remain on the baking sheet for 5-6 minutes as they will continue to bake on the baking sheet. Transfer to a wire cooling rack to cool completely before storing or decorating. *I recommend allowing your cookies to sit for several hours (and preferably overnight) before decorating with icing, as they can absorb the icing and become too soft.
