Time 1h50m Yield about 2 dozen cookies Number Of Ingredients 7 Steps:
Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes. Beat in the eggs and then the vanilla. Add the flour mixture and beat on medium-low speed until completely incorporated. Scoop out heaping tablespoonfuls of the dough, roll with your hands into balls and refrigerate until firm, about 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Put some sugar in a small bowl. Roll the chilled dough balls in the sugar and arrange on the prepared baking sheets about 2 inches apart. Bake until the bottoms and edges are just barely golden and the tops are no longer glossy, 14 to 16 minutes, rotating the baking sheets about halfway through. Let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
Yield 24 Number Of Ingredients 16 Steps:
Preheat oven to 400 degrees F (200 degrees C). Beat together white and brown sugars, butter and shortening until light and fluffy. Beat in eggs, vanilla and lemon extract to mix well. Sift together nutmeg, flour, baking powder, cream of tartar, salt and soda. Add alternately with buttermilk to creamed mixture. Drop tablespoonfuls of dough 2 1/2 inches apart onto greased baking sheet. With the back of the spoon, spread round and round making the outer edge of the cookies a little thicker than the center. Sprinkle generously with the reserved white sugar and place a fat raisin in the center of each cookie. Bake about 10 minutes. For softer cookies, bake in hot oven (425 degrees F (220 degrees C)) for about 8 minutes or until no indentation remains when you touch the center of the cookie with your fingertip. Remove cookies and cool on racks.
Yield 24 Number Of Ingredients 16 Steps:
Preheat oven to 400 degrees F (200 degrees C). Beat together white and brown sugars, butter and shortening until light and fluffy. Beat in eggs, vanilla and lemon extract to mix well. Sift together nutmeg, flour, baking powder, cream of tartar, salt and soda. Add alternately with buttermilk to creamed mixture. Drop tablespoonfuls of dough 2 1/2 inches apart onto greased baking sheet. With the back of the spoon, spread round and round making the outer edge of the cookies a little thicker than the center. Sprinkle generously with the reserved white sugar and place a fat raisin in the center of each cookie. Bake about 10 minutes. For softer cookies, bake in hot oven (425 degrees F (220 degrees C)) for about 8 minutes or until no indentation remains when you touch the center of the cookie with your fingertip. Remove cookies and cool on racks.
Time 40m Yield about 2-1/2 dozen. Number Of Ingredients 16 Steps:
Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in extracts and eggs, one at a time. In another bowl, whisk together flour, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. , Drop dough by rounded tablespoonfuls 3 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown, 8-10 minutes. Remove from pan to wire racks; cool completely., For frosting, beat butter, confectioners’ sugar, extract and enough water to reach desired consistency. If desired, tint with food coloring. Spread over cookies.
Time 3h30m Yield Makes 32 Number Of Ingredients 10 Steps:
Make the cookies: Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg. Reduce speed to low. Add flour mixture, then vanilla. Refrigerate dough, wrapped in plastic wrap, for at least 1 hour. Preheat oven to 350 degrees. Roll out dough to a 1/4-inch thickness on a lightly floured surface. Cut out various star shapes using 3-to-4-inch cutters. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until cookies are just turning gold around the edges, 10 to 12 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks. Let cool completely. Make the icing: Whisk together confectioners’ sugar and egg whites with a mixer on medium speed until icing is glossy-white and holds a ribbonlike trail on the surface for 5 seconds when beater is raised, about 5 minutes. Transfer icing to a pastry bag fitted with a small round tip. Pipe an outline of icing around the edges, then flood each cookie with more icing to cover. Sift edible silver dust over cookies. Let cookies dry completely.
Time 18m Yield 9 dozen Number Of Ingredients 9 Steps:
Mix all the wet ingredients together Then add the dry ingredients. Chill dough for several hours preferably overnight. Roll out onto a flour covered surface and cut with cookie cutters. (Keep dough not being used in the fridge as this dough softens quickly.). Bake at 350 for 8-10, let cool then frost. (We make both large and small cookies and we usually end up around 80-100 cookies).
Yield 24 Number Of Ingredients 16 Steps:
Preheat oven to 400 degrees F (200 degrees C). Beat together white and brown sugars, butter and shortening until light and fluffy. Beat in eggs, vanilla and lemon extract to mix well. Sift together nutmeg, flour, baking powder, cream of tartar, salt and soda. Add alternately with buttermilk to creamed mixture. Drop tablespoonfuls of dough 2 1/2 inches apart onto greased baking sheet. With the back of the spoon, spread round and round making the outer edge of the cookies a little thicker than the center. Sprinkle generously with the reserved white sugar and place a fat raisin in the center of each cookie. Bake about 10 minutes. For softer cookies, bake in hot oven (425 degrees F (220 degrees C)) for about 8 minutes or until no indentation remains when you touch the center of the cookie with your fingertip. Remove cookies and cool on racks.
Time 45m Yield 44 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Grease two cookie sheets or line them with Silpat. In a medium bowl, combine the flour, baking soda, baking powder, and salt. In a large bowl, cream the butter and sugar until the mixture is light and fluffy. Add the vanilla and egg. Mix, scrape it down the sides of the bowl, and mix it again. Add the sour cream and mix it until it is combined. Add the flour mixture and mix it until it is combined. Drop the cookies onto the prepared cookie sheets 3 inches apart (they do spread). Bake the cookies for 15 minutes or until they are light brown. Cool them on the cookie sheets for 5 minutes, and remove them to wire cooling racks to cool completely.
More about “starrs soft sugar cookies recipes”
Time 1h20m Yield 2-3 dozen cookies Number Of Ingredients 8 Steps:
Mix together butter, sugar, egg, vanilla, and almond extract in a large bowl. In another bowl stir together flour, soda, and cream of tartar. Slowly add the dry mixture to the wet ingredients. Cover and refrigerate for 2 hours. Preheat oven to 375. Divide dough in half. On a lightly floured surface roll each half to 3/16 of an inch. Cut out shapes as desired and sprinkle with sugar. Bake on cookie sheets for about 8 minutes.
