can you please give me a sugar cookies recepie!!!!!!?

Question

I need the greatest (and maybe easier :P ) sugar cookie recepie please is an emergencie

Answer 1

OLD-FASHIONED SUGAR COOKIES
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup solid vegetable shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon grated orange peel
3 tablespoons milk

Additional sugar

Preheat oven to 375°F. Sift 2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt into medium bowl. Using electric mixer, cream 1/2 cup shortening and 3/4 cup sugar in large bowl. Beat in 1 egg, 1 teaspoon vanilla and 1 teaspoon orange peel. Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients.

Lightly grease 2 large cookie sheets. Roll dough out on lightly floured surface to 1/8-inch thickness. Cut 3-inch-diameter rounds using cookie or biscuit cutter. Transfer dough rounds to prepared cookie sheets. Gather and reroll scraps. Cut additional cookies. Sprinkle cookies with sugar. Bake cookies until golden brown on edges, about 14 minutes. Transfer to rack and cool completely.

Answer 2

Sugar Cookies
1 cup butter, unsalted
1 cup white sugar
2 eggs, lightly beaten
1 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
In a bowl, cream the butter and sugar. Beat in the eggs and vanilla.
In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time. Chill dough for 3 to 4 hours.
Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with colored sugar. Bake on a sheet pan or a parchment lined sheet pan. Makes 24 servings.preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie. Remove cookies to a rack to cool completely.

Answer 3

Sugar Cookies, Best in the World
(great for icing or eating plain)

3 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg
20 TBLS unsalted butter 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 and vanilla. 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 4

OLGA's SUGAR COOKIES:
1/2 cup butter (softened)
1/2 cup shortening
1 cup sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
In a large bowl, cream butter, shortening and sugar. Add eggs and vanilla extract until light and fluffy. Sift dry ingredients together and add to butter mixture until well blended. Chill dough for 1 to 2 hours. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with cookie cutters. Place on greased baking sheets or parchment paper. Sprinkle with colored sugar or leave plain to frost later. Bake at 350 degrees for 5 to10 minutes or until lightly browned. Cool on wire racks.

Answer 5

Caramelized-Sugar Cookies:

Notes: Store these caramel cookies airtight for up to 2 days.

1 cup sugar
3/4 cup (3/8 lb.) butter, at room temperature
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder

1. Butter a 12- by 14-inch piece of foil and set on a baking sheet. In an 8- to 10-inch frying pan over medium-high heat, melt 1/2 cup sugar, frequently shaking and tilting pan. When mixture is a light caramel color (in about 6 minutes), pour onto foil. Let stand until caramel is hard, about 5 minutes. Break into chunks, then, in a food processor or a heavy plastic food bag with a mallet, crush into 1/8- to 1/4-inch pieces.

2. In a bowl, with an electric mixer on medium speed, beat butter and remaining 1/2 cup sugar until well blended. Beat in 2 tablespoons water and the vanilla until smooth, scraping down sides of bowl as needed.

3. In another bowl, mix flour and baking powder. Stir or beat into butter mixture until well incorporated. Stir in crushed caramel.

4. Drop dough in 1 1/2-teaspoon portions, 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.

5. Bake cookies in a 325° oven until edges are light brown, 12 to 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

6. Let stand on sheets until slightly firm, 1 to 2 minutes, then use a spatula to transfer cookies to racks to cool completely.

Yield: Makes about 55 cookies

Answer 6

Sure!

Deluxe Sugar Cookies

1 1/2 cups powdered sugar
1 cup margarine or butter, softened
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar

Mix powdered sugar, margarine, 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.

Creamy Decorator's Frosting

Beat 1 cup powdered sugar, 1/2 tsp vanilla and about 1 Tablespoon
water or 1 to 2 Tbsp half-and-half until smooth and spreading
consistancy. Tint with food color if desired. Enough for 3 to 5 dozen
cookies.

Answer 7

that's a sturdy recipe, that's for drop cookies - no longer cutouts. a million/4 cup unsalted butter a million/4 cup shortening a million cup sugar a million.5 tsp grated orange peel a million teaspoon vanilla extract a million egg 3 tablespoons of milk 2 cups all purpose flour a million teaspoon baking soda a million/4 teaspoon salt 2 teaspoons cream of tartar Cream the butter shortening and sugar upload the orange peel and vanilla upload the egg and milk integrate the flour, baking soda, salt, and cream of tartar, and upload to the creamed mixture. Make a million inch balls, and manage a million.5 inches aside on a cookie sheet (flatten them somewhat with the backside of a pitcher) Bake at 350F for 8-10 minutes

Answer 8

1-1/4 cups sugar
1 cup butter flavor crisco
2 eggs
1/4 cup light corn syrup
1 teaspoon vanilla
3 cups flour plus 4 tablespoons
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
heat oven to 350
combine sugar and crisco in large bowl. Beat at medium speed until well blended, add eggs, syrup and vanilla. Beat until well blended and fluffy.
Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture. mix until well blended. Divide dough into 4 quarters. refrigerate at least a hour.
put some flour on the surface you will be rolling the cookies out on so they wont stick . Place a quarter of the dough on the floured surface and flatten slightly with your hand. turn dough over and cover with a sheet of waxed paper. Roll dough to 1/4 thickness. cut out shapes with cookie cutter and put on a lightly greased cookie sheet and bake till light in color and the bottoms are light tan. you could also add sprinkles to the cookie before you bake them that way you don't have to decorate them later.

Answer 9

Here is my favorite recipe for sugar cookies it is one of Martha Stewarts. It is great and has never let me down. The royal frosting is really good too. I hope that you try these cookies they really are quite good. I hope that I have been some help to you.
Sugar Cookies
Makes 2 dozen
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons brandy or milk
1/2 teaspoon pure vanilla extract
Royal Icing, optional
1. Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; add dry ingredients, and mix until incorporated. With mixer running, add egg, brandy (or milk), and vanilla; mix until incorporated.
2. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
3. Preheat oven to 350°. Line baking sheets with nonstick baking mats or parchment paper; set aside.
4. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
Royal Icing for Sugar Cookies
Makes 2 1/3 cups
One 1-pound box confectioners' sugar
5 tablespoons meringue powder or 2 large egg whites
1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbon-like trail on the surface of the mixture for 5 seconds when you raise the paddle.
NOTE: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Answer 10

Buy the sugar cookie mix(Betty crocker)it comes in a bag....now add two tablespoons flower and reduce the butter to 1/3rd cup(instead of 1/2)and dont bake for long ..stay there and watch them..them use CREAM CHEESE icing and wala....hope this helps...oh and remember the egg...