What is a really good sugar cookie recipe?

Answer 1

Big Soft Sugar Cookie Cakes
Submitted by: Heidi
Rated: 3 out of 5 by 34 members Prep Time: 10 Minutes
Cook Time: 12 Minutes Ready In: 25 Minutes
Yields: 18 servings

"The title says it all. Everyone who has ever tasted these has asked for the recipe. Don't be alarmed at the amount of flour, it is correct. The dough is pretty thick."
INGREDIENTS:
1 cup margarine
2 cups white sugar
2 eggs
1 cup milk
5 cups all-purpose flour 2 teaspoons baking powder
1 teaspoon baking soda
1 (16 ounce) can vanilla ready to spread
frosting
colored candy sprinkles

DIRECTIONS:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time mixing well after each. Combine the flour, baking powder and baking soda; stir into the sugar mixture alternately with the milk. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Space cookies at least 3 inches apart.
3. Bake for 12 to 15 minutes in the preheated oven, or until light brown. Remove from cookie sheets to cool on wire racks. When completely cool, frost with vanilla frosting and sprinkle with candy sprinkles.

Answer 2

This is the best sugar cookie recipe I've tasted. These are not rolled out.

Sift and set aside
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt

Cream together until fluffy
1 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract (optional)
2 cups granulated sugar

Next add
3 egg yolks

Then add
flour mixture and mix well

Form dough into 1 inch balls and place two inches apart on cookie sheet.
Bake at 350 for 10 minutes. Do not overcook, they should be light in color. Enjoy!

Answer 3

1/2 cup Sugar
1/3 cup Powdered Sugar
1/4 cup Butter, (1/2 stick)
1/3 cup Vegetable oil
1 Egg
1 teaspoon Vanilla
1 teaspoon Lemon or Almond extract
2 tablespoon Water
2-1/4 cup Flour
1/2 teaspoon Baking soda
1/2 teaspoon Cream of Tartar
1/2 teaspoon Salt

Serving Size : 24

Place sugars, margarine and oil in a large mixing bowl and mix at medium speed until creamy. Add egg, vanilla, extract and water mixing at medium speed for 30 seconds, scraping the bowl before and after adding these ingredients. Stir remaining ingredients together to blend well and add to creamy mixture and mix at medium speed to blend. Form dough into 24 balls, using 1 tablespoon dough per ball. Place balls on greased cookie sheets. Press balls down evenly to 1/2 inch with the back of a tablespoon dipped in water.

Bake at 375 degrees F. for 12 to 14 minutes, or until cookies are browned on the bottom and lightly browned around the edges. Remove cookies to a wire rack and cool to room temperature.

Answer 4

1 large egg
2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter, slightly soft
1/2 cup granulated sugar
3 tablespoons confectioners' sugar
1/4 teaspoon fine salt
2 cups all-purpose flour, plus as needed
For Decorating:
1 cup confectioners' sugar
About 1 tablespoon milk
Food coloring, if desired
Sprinkles, candies, cored sugar as desired

Whisk the egg and vanilla in a small bowl and set aside.
With a hand held mixer in a large bowl, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add both sugars, and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again, if needed, then add the egg mixture, beating for about 1 minute. Sift the salt with the flour. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended.

Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4-inch thick. Slide the dough/parchment sheet onto a flat cookie sheet, or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours or overnight.

Evenly space the racks in the oven and preheat to 325 degrees F. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut cookies with a 1 1/2-inch round or a decorative shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to a parchment-lined or non-stick baking sheet, spacing them about 1-inch apart. Repeat with other sheet of dough. Any excess dough can be re-rolled, refrigerated, and cut.

Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer cookies to a rack to cool.

For decorating: Whisk the confectioners' sugar with just enough milk to make a thick icing. Transfer icing to a small plastic bag. Press the icing into a corner of the bag and snip off the corner with scissors to make a small opening. Gently press the icing onto the cookie to make a simple pattern. Decorate as desired. Set aside for about 1 hour to let the icing harden.

Store in an airtight container for up to 1 week.

Answer 5

CREAM CHEESE SUGAR COOKIES

1C sugar
1 C unsalted butter
1 -3oz. pkg cream cheese
1 egg yolk
1/2 tsp vanilla
1/2 tsp almond extract
2 to 2 1/2 C flour (I like unbleached)
1/2 tsp salt

In a mixing bowl cream sugar, butter and cream cheese until fluffy.
Add egg and flavorings, beat smooth'
Stir together the flour and salt, add to creamed mixture and mix thoroughly.

FOR CUT-OUT COOKIES
Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375° oven 7-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost.

Answer 6

Sugar Cookies:

Prep Time: 15 minutes
Inactive Prep Time: 2 hours
Cook Time: 9 minutes
Yield: about 3 dozen-2 1/2 inch

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Answer 7

shortbread !

250g softened butter
1 cup icing sugar
1 cup cornflour
2 cups plain flour

cream butter n' sugar together until light and fluffy, sift together flour, add to butter mixture and knead well. Place on a lightly floured board and roll to 1/4 inch thickness. shape in to a circle or sq, cut into pieces and place on a greased oven tray. prick with a fork and bake at 150C ( 300F-325F ) for 30 mins. makes about 30.

Answer 8

add extra sugar to your cookies