What is a good homemade sugar cookie recipe?

Answer 1

Old Fashioned Sugar Cookies
Buttery sugar cookies are shaped then flattened with the bottom of a sugar-dipped glass.
INGREDIENTS:

* 1 cup butter
* 2 cups granulated sugar
* 2 eggs, well beaten
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 3 cups flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* granulated sugar

PREPARATION:
Cream butter; beat in sugar gradually. Add eggs, milk, and vanilla extract; stir to blend. Combine and sift flour, baking powder, and salt; add gradually to creamed mixture, mixing thoroughly. Cover and refrigerate for 4 hours or overnight.
Shape dough into 3/4-inch balls. Place 2" apart on greased baking sheet. Flatten with bottom of glass that's been greased and dipped in granulated sugar. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to racks immediately to cool.
Makes about 3 dozen

Answer 2

Best in the World Sugar Cookies

3 cups all purpose flour (Unbleached is the best IMO rf)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg
20 TBLS unsalted butter, (2½ sticks) softened but firm
1 cup sugar
1 large egg
2 tsp vanilla

Preheat oven to 375ºF. Whisk dry (first 4) ingredients together, set aside. Cream butter and sugar. Add egg. Blend in dry ingredients just until incorporated. Chill dough at least two hours. Roll out half of the dough 1/4 inch thick and cut out. (or some into a ball and pressed into circle w/ bottom of a glass) Place 1” apart on greased baking sheet. Bake in middle rack of oven for 10 minutes.

Answer 3

3/4 cup butter
1 cup confectioners' sugar
1 cup granulated sugar
1 cup oil
2 eggs, beaten
1 teaspoon vanilla
4 cups plain flour
1 teaspoon baking soda
1 teaspoon cream of tartar


60 mins Rolled Cookies
Cream butter, oil and sugars.
Add beaten eggs and vanilla Mix well add flour, baking soda and cream of tartar.
Chill dough.
Roll out with granulated sugar Cut into desired shapes and bake on shiny cookie sheet for 10-15 minutes at 325 degrees.

Answer 4

I'm going tomake this easy on both of us. Well, me anyways! lol! Go to www.Bettycrocker.com. they not only have sugar cookie recipies, but tons of others! You can even save your favorite recipies there. Enjoy.
Vickie P

Answer 5

Yum I think im goina make some my self :-)
Star Sugar Cookies

Prep: 45 minutes
Chill: 1 hour
Bake: 5 minutes per batch
Ingredients
1 cup butter, softened
1 cup sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 egg
2 Tbsp. milk
1 tsp. vanilla
3 cups all-purpose flour
Granulated sugar; red and blue colored sugar; or sprinkles

Directions
1. In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, salt, and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in halves. Wrap; refrigerate dough for 1 hour or until easy to handle.

2. Preheat oven to 375 degrees F. On a lightly floured surface, roll half the dough to 1/8 inch thickness. Refrigerate remaining dough until ready to roll. With a 3-inch star-shape cookie cutter, cut dough. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugars.

3. Bake for 5 to 6 minutes or until edges are light brown. Transfer cookies to wire racks to cool. Makes about 4-1/2 dozen cookies.

Test Kitchen Tip: For thicker, cakier cookies, roll dough to 1/4-inch thickness. Bake for 8 to 9 minutes.
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Halloween:
Halloween Sugar Cookie Fix-Ups
Ingredients
Orange, yellow, and/or green paste food color
1 16-ounce can vanilla frosting
Purchased plain sugar cookies
Tubes of colored decorating frosting (red, green, yellow)
Small candies

Directions
1. Add food coloring to purchased vanilla frosting to make orange, yellow, and/or green frosting. Spread frosting on sugar cookies and decorate with tube frosting and small candies to make jack-o'-lanterns, ghosts, and monsters. Store decorated cookies in an airtight container, with waxed paper between layers, up to 3 days.

Answer 6

Try here

http://www.pure-chocolate.co.uk
yummy cakes and treats for all occassions (click a couple of google ads while you are there to support the site)

Steven Fawcett
http://www.pat-services.org.uk
http://www.purechocolate.co.uk

Answer 7

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.

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INGREDIENTS:
1/2 cup shortening
1/4 teaspoon salt
1/2 teaspoon lemon zest
1/2 teaspoon ground nutmeg
1 cup white sugar
2 eggs, beaten
2 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 tablespoon baking soda

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
In a large bowl blend the shortening, salt, lemon zest and nutmeg together. Add the sugar and beat well. Beat in the eggs and milk and mix until well combined.
Sift flour, baking powder and baking soda together. Add to the shortening mixture and blend until combined.
Drop dough by teaspoonfuls onto the baking sheets and flatten with a glass. Sprinkle tops with sugar. Bake at 375 degrees F (190 degrees C) for 8 to 12 minutes. Enjoy!