Does anyone have a sugar cookies recipe?

Question

I need to make some sugar cookies, if you have one please tell me the ingredience, and steps. Also, if you like to add a little twist to it, please include that.

thank you.

Answer 1

Sugar Cookies, Soft And Chewy
The cookies are softer and more tender when made with unbleached flour that has a protein content of about 10.5 percent. Pillsbury or Gold Medal works best; King Arthur flour has a higher protein content (around 11.7 percent) and will result in slightly drier, cakier cookies. Do not discard the butter wrappers; they have just enough residual butter on them for buttering the bottom of the drinking glass used to flatten the dough balls. To make sure the cookies are flat, choose a glass with a smooth, flat bottom. Rolled into balls, the dough will keep in the freezer for up to 1 week. The baked cookies will keep in an airtight container for up to 5 days.

Source: Cooks Illustrated
2 cups (10 ounces) unbleached all-purpose flour, preferably Pillsbury or Gold Medal
1/2 tsp baking powder
1/4 tsp salt
16 Tbs unsalted butter (2 sticks), softened but still firm (60 to 65 degrees)
1 cup (7 ounces) granulated sugar, plus
1/2 cup (3.5 ounces) granulated sugar, for rolling dough
1 Tbs light brown sugar
1 large egg
1 1/2 tsp vanilla extract

1 Adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Line two large baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl; set aside.
2 In standing mixer fitted with paddle attachment or with hand mixer, beat butter, 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg and vanilla; beat at medium
3 speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.
4 Place sugar for rolling in shallow bowl. Fill medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon dough into l 1/2-inch ball between moistened palms; roll ball in sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on each sheet). Using butter wrapper, butter bottom of drinking glass; dip bottom of glass in remaining sugar and flatten dough balls with bottom of glass until dough is about 3/4 inch thick.
5 Bake until cookies are golden brown around edges and just set and very lightly colored in center, 15 to 18 minutes, reversing position of cookie sheets from front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Servings: 12
Yield: 2 Dozen Cookies

Here is a link to more recipes
http://allrecipes.com/Search/Recipes.aspx?WithTerm=sugar+cookies

Answer 2

2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract Nutrition Info Per Serving Calories: 86 kcal Carbohydrates: 11 g Dietary Fiber: 0 g Fat: 4 g Protein: 0 g Sugars: 6 g About: Nutrition Info Powered by: ESHA Nutrient Database 2. Cooking Directions Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Yield: 48 servings

Answer 3

1 cup butter, softened
1 cup granulated sugar
1 large egg
1-1/2 teaspoons vanilla
3 cups all-purpose flour
1-1/4 teaspoons baking powder


Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix until just combined. Add flour and baking powder in intervals. Dough will seem as if doesn't have enough moisture but continue to mix with mixer until combined (it will come together when chilled). Divide the dough into four equal parts, shape into four disks, wrap with plastic wrap and refrigerate about an hour or until firm. Preheat oven to 375 F. Lightly grease baking sheets or line with parchment paper or a non-stick baking mat. Roll out dough between 2 sheets of waxed paper, about 1/4 inch thick for crispier cookies and 1/3 inch thick for softer cookies. Cut out shapes with cookie cutters and place on prepared baking sheets. Bake for 7-8 minutes or until edges just start to turn a golden color. For softer cookies, do not allow the cookies to take on color. Remove from oven, let cool for one minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing uncooked dough on it. Decorate cookies with Royal Icing or Buttercream Frosting and sprinkles.

Can be stored in freezer undecorated for 2 months. Dough also freezes well

Answer 4

Easy Sugar Cookies
Cream 3/4 cup sugar and 1 stick oleo. Add 1 egg and beat. Sift 1 1/2 cup flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and add to creamed mixture. Add 1 tsp vanilla. Make in balls the size of a walnut and roll in sugar. Bake at 350 degrees until light tan. Do not over cook.

Easy and Very Good!

Answer 5

Old Fashioned Sugar Cookies Recipe

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 in a 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 6

Orange and Lemon Sugar Cookies

1 1/4 cups sugar
1 cup Butter Flavor Crisco
2 eggs
1/4 cup light corn syrup
1 tablespoon vanilla
1/2 tablespoon orange extract
1 teaspoon lemon rind
3 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Combine sugar and shortening in large bowl. I use a "cutting" tool. Add eggs, syrup, vanilla, orange, and lemon rind. Blend well.
In a seperate bowl, combine flour, baking powder, soda and salt. Stir this well and then gradually add to sugar mixture.
Form 4 balls and let chill at least an hour. Lightly flour surface of countertop, top of dough ball, and rolling pin and roll about 1/4 inch thick.
Cut shapes and place on cookie sheet 1-2 inches apart.
If I'm making small cookies I bake at 375F no longer than 5 minutes and for larger cookies no longer than 9.
After these cool I ice them with an icing make from powdered sugar, skim milk, corn syrup and vanilla extract (plus food coloring) and decorate with white cream cheese icing.

Answer 7

Sugar Cookies:

1½ hours 1½ hours prep
4 dozen cookies

3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temp
2 cups sugar
2 large eggs
1 tablespoon vanilla (or half vanilla and half almond extract)

1. Mix dry ingredients in separate bowl.
2. Using stand mixer or hand mixer, beat butter and sugar until fluffy.
3. Beat in eggs one at a time, scraping down bowl each time, then vanilla and/or almond extract.
4. Add flour mixture gradually and mix at low speed until comes together.
5. Turn out onto flat surface.
6. Knead a couple of times just until smooth.
7. Pat into a flat disk, wrap in plastic and chill until firm enough to roll, about one hour.
8. Roll and cut as desired.
9. Bake at 350 about 8-10 minutes on parchment-lined sheets.

Answer 8

Sugar Cookies:

3 1/2 cups (490 grams) all purpose flour
1/4 teaspoon salt
1 teaspoon (4 grams) baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

In a separate bowl whisk together the flour, salt, and baking powder. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 10 minutes (depending on size) or until they begin to brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

For Royal Icing
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Answer 9

*These are awsome!

Ultimate Sugar Cookies
Makes 3-4 dozen cookies

Decorations (your choice) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel

1-1/4 cups granulated sugar
1 Butter Flavor CRISCO Stick (or 1 cup Butter Flavor CRISCO all-vegetable shortening)
2 eggs
1/4 cup light corn syrup
1 tablespoon vanilla
3 cups all-purpose flour (plus 4 tablespoons), divided
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer 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 at low speed. Mix until well blended.
Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use.
Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies.
Spread 1 tablespoon or more of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper. Cut out with floured cutter. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart on ungreased baking sheet. Roll out remaining dough.
Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled.
Bake one baking sheet at a time at 375ºF for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes). DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost and decorate if desired.

Answer 10

For a plethora of sugar cookie recipes get thee to allrecipes.com great site and cooks who have tried the recipes review so you can get a great read on exactly what you need or if this is the recipe you want!