Whats the best sugar cookie recipe?

Question

without it being crumbly when you eat it

Answer 1

OLD-FASHIONED SUGAR COOKIES
There are untold numbers of sugar cookie recipes circulating throughout the Midwest. As students of this sweet know, lard makes for a particularly toothsome cookie, with a texture at once crisp and sandy. For a cookie that is crisp but also chewy, vegetable shortening is best.
1/2 cup lard or vegetable shortening, melted and cooled
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 cup sugar plus additional for coating the cookies
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt



In a large bowl stir together the lard or shortening, the butter, 1 cup of the sugar, the egg, and the vanilla. Into the bowl sift together the flour, the baking soda, and the salt and stir the mixture until it forms a dough. Chill the dough, covered, for at least 2 hours or overnight.
Preheat the oven to 375°F. Roll rounded tablespoons of the dough into balls, roll the balls in the additional sugar, coating them completely, and arrange them 3 inches apart on lightly greased baking sheets. Flatten the balls with the bottom of a glass dipped in the sugar (the edges will crack slightly) and bake the cookies in batches in the middle of the oven for 8 to 12 minutes, or until they are pale golden. Transfer the cookies to racks and let them cool. The cookies keep in an airtight container for 1 week.

Makes about 32 cookies.

Answer 2

1

Answer 3

Sugar cookies This is my favorite recipe and I reduced it to only make 18 cookies. Its always good to have a little extra! Ingredients: For the cookie dough: 1 cup all-purpose flour, plus more for rolling 1/4 teaspoon baking powder pinch of salt 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1/2 cup sugar 1 egg 1 teaspoons vanilla extract Directions: Mix the dry ingredients In a bowl, using a wooden spoon, stir together the flour, baking powder and salt. Set aside. Beat the butter and sugar In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg and vanilla Add the egg and vanilla and beat on medium speed until blended. Turn off the mixer and add the flour mixture. Beat on low speed just until blended. The dough will look lumpy, like moist pebbles. Shape the dough Dump the dough onto a work surface and press together into a solid mound. Divide in half. Press each pile into a flat disk. Wrap each disk in plastic wrap and refrigerate until well chilled, about 1 hour. Roll out the dough Preheat an oven to 350°F. Grease 3 baking sheets with butter. Sprinkle a work surface with some flour. Unwrap 1 chilled disk of dough and place it on the floured surface. Sprinkle the top of the dough with a little more flour. Roll out the dough with the rolling pin until it is about 1/4 inch thick. Sprinkle more flour under and over the dough as needed so it doesnt stick. Cut out shapes Cut a shape out of the dough with a round cookie cutter. Set the cutout on a baking sheet. Repeat, cutting as close as possible to the previous shape and spacing the cutouts about 1 inch apart on the baking sheet. Set the scraps of dough aside and repeat with the second chilled disk of dough. Smash all the scraps together, roll the dough out and cut out more shapes Bake and cool the cookies When 1 baking sheet is full, put it in the oven and bake the cookies until light brown around the edges, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack to cool for 15 minutes. Move the cookies onto the rack with a metal spatula and let cool completely. Repeat with the rest of the cookies. Decorate the cookies using colored sugars, sprinkles and/or candies Makes about 18 cookies.

Answer 4

I don't know about that but here is an unbelievable peanut butter cookie recipe. Trust me when I say unbelievable but it's so simple and awesome!

1 cup peanut butter (either creamy or crunchy or mix both)
1 cup sugar
1 egg
1 tsp vanilla extract

THATS IT!!!
Stir all together and drop by spoonful onto cookie sheet. Press with moistened fork. Bake about 16 minutes at 325 and let cool slightly before removing from cookie sheet. I did not leave any ingredients out and I have no idea how these work but they take all of 5 minutes to whip up and 14-17 min to bake and you have fresh homemade peanut butter cookies and NOONE will believe your recipe.

Answer 5

Brown Sugar Cookies:

When real butter and dark brown sugar blend and bake, you get these crisp praline-tasting cookies.

1 cup butter, softened
1 1/2 cups firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
3 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Decorator sugar

Beat butter at medium speed of an electric mixer until creamy. Gradually add brown sugar, beating well. Add egg and vanilla, beating well.

Combine flour, soda, and salt; add to butter mixture, beating just until blended.

Roll dough to 1/4" thickness between two sheets of wax paper. Cut with 4" cookie cutters. Place 1" apart on ungreased cookie sheets. Sprinkle cookies with decorator sugar.

Bake at 350° for 10 to 12 minutes. Let cookies cool 1 minute on cookie sheets, and carefully transfer to wire racks to cool completely.

Yield: about 2 1/2 dozen

Answer 6

This is the great recipe I use:

Granny's Sugar Cookies

I make sugar cookies for almost every holiday. A lot of fun and the kids can help.

84 cookies 32 min 20 min prep

1 1/2 cups sugar
1 1/2 cups butter, softened (no substitutes)
2 large eggs
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
Frosting
1 1/2 cups powdered sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
various food coloring
colored sprinkles

In a mixing bowl, cream together sugar and butter until fluffy.
Add eggs and vanilla; beat well.
Stir together dry ingredients; gradually add to creamed mixture until completely blended.
Cover and chill for at least 30 minutes.
On a lightly floured surface, roll dough to 1/4-inch thickness.
Cut with various shaped cookie cutters dipped in flour.
Transfer cookies to ungreased cookie sheet.
Bake at 350° for 10-12 minutes.
Cool on wire racks.
Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting.
Add food coloring to obtain desired color.
Spread frosting over cookies and decorate with sprinkles.

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Answer 7

You asked for it, you got it--direct from PA Dutch Country-Lancaster County: These are "soft" sugar cookies:
1/2 c. butter, softened at room temp.
1/2 c. Crisco
2 c. (overflowing) granulated sugar
1/2 t. salt
1 1/2 t. (or 2 t.) vanilla extract
3 eggs
1 rounded (overflowing) t. baking soda MIXED
INTO an 8 oz. sour cream container or separate bowl
4 c. (overflowing) Gold Metal flour (NOT SIFTED)

Mix together butter, Crisco, sugar, salt & vanilla with an electric mixer for a few mins. to blend well. Add 1 egg at a time and mix well by hand after ea. addition with a large wooden spoon. (In a separate bowl, mix the baking soda into the sour cream). Add this to the batter mixture, mixing by hand. Add flour, 1 cup at a time and mix well, by hand, after ea. addition. Refrigerate for at least 30 min. until a little stiff. Grease & flour baking sheets. Drop by teaspoonful onto sheet. Granulated sugar or colored sugar sprinkles can be put on top with a raisin in the center. Bake at 375 degrees for 7-8 min. (Test: if toothpick inserted in center comes out clean). Makes 5-6 doz.)
Store back to back in a waxed paper container with a pc. of fresh bread between layers to keep cookies soft. Enjoy!

Answer 8

I found this sugar cookie recipe in a magazine about 2 months ago; I make it all the time and my family, neighbors and church members just love it. I was never good at sugar cookies; they always seemed to be too crisp or too hard; you cannot fail with this recipe.

LIBBY'S SO EASY SUGAR COOKIES

3/4 cup of sugar
1/3 cup of butter, softened (do not substitute by using margarine)
1/3 cup of oil
1 tablespoon of milk
1-2 teaspoons of almond extract or vanilla extract (I use one teaspoon of each)
1 egg
1 1/2 cups of flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt

1. Heat oven to 375 degrees
2. In a large bowl, beat 3/4 cup of sugar, butter, oil, milk, almond and vanilla extracts and egg until light and fluffy.
3. Stir in flour, baking powder and salt; blend well
4. Spread evenly into an ungreased 15 x 10 baking pan
5. Bake a 375 degrees for 10 to 12 minutes or until golden brown
6. Let them cool completely and ice them with powedered sugar icing; cut them in squares and they are delicious!!

POWDERED SUGAR ICING
1 box confectioners powderd sugar (Dominos)
1 stick of softened butter (use butter only) (this is 1/2 cup)
1 teaspoon of vanilla extract
2 to 3 tablespoons of milk
Beat to desired consistency adding or reducing milk to your desire

Answer 9

DELUXE SUGAR COOKIES

1 1/2 c. powdered sugar
1 c. butter, softened
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix powdered sugar, butter, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
Heat oven to 375 degrees. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheet. Bake until edges are light brown, 7 to 8 minutes. Frost and decorate as desired. About 5 dozen 2 inch cookies.


STAINED GLASS COOKIES:

Before refrigerating, divide dough into halves. Divide 1 half into 3 to 5 parts. Tint each part with a different food color. Wrap each part and the plain dough separately in plastic wrap and refrigerate at least 3 hours. Heat oven to 375 degrees. Roll plain dough 1/8 inch thick on lightly floured cloth covered board. Cut with bell, star, tree and other decorative cookie cutters. Place on ungreased cookie sheet. Roll tinted doughs 1/8 inch thick; cut out different shapes to fit on each cookie. Bake until golden, 7 to 8 minutes. About 2 1/2 dozen cookies. Brush with water to decorate with sprinkles.

Answer 10

Actually shortbread dough is better to use than regular sugar cookie dough.
It actually sticks together better because of the amount ofbutter used in the dough.
you can find a shortbread recipe on www.allrecipes.com.