Sugar cookie recipe?

Question

I need a sugar cookie recipe. A really soft sugar cookie. Can anyone help me. I would like it if you would have tried it yourself.

Answer 1

heres the recipe i use and they are always nice and soft, hope you enjoy!

INGREDIENTS
1 1/2 cups confectioners' sugar
1 cup butter
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
DIRECTIONS
Mix sugar and butter. Add the egg and vanilla, mixing thoroughly.
In a separate bowl, mix together dry ingredients. Blend into butter mixture.
Refrigerate dough 2 to 3 hours.
Preheat oven to 375 degrees F. Divide dough in half and roll 3/16 inch thick on floured surface.
Cut dough with cookie cutter and sprinkle with sugar.
Place on lightly greased cookie sheet and bake 7 to 8 minutes or until delicately golden

Answer 2

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 3

This is a simple but PERFECT and so soft sugar cookie...one of my favorite cookie recipes, enjoy!!

1 3/4 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup butter
1 cup sugar
1 egg, well beaten
1/2 teaspoon vanilla
2 tablespoons milk

Mix flour, baking powder and salt, set aside.
Cream butter and sugar.
Stir in egg and vanilla.
Beat in dry ingredients.
Add milk and mix.
Chill dough for 30 minutes.
Roll and cut into desired shapes.
Bake at 400 degrees for 8-12 minutes.
Glaze with your favorite glaze or with this frosting:.
2 cups powdered sugar, 1/2 cup butter, 1 tsp vanilla.
Mix well.
Add more powdered sugar if frosting is too thin.
Add food coloring if desired and spread on cookies.

Answer 4

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 5

you can always add sour cream, or gelatin.
Gelatin is one of the ingredients i saw listed when i tasted these really really really soft cookies. addictive actually.
AND, if you want a really distinct taste, add a quarter cup of maple syrup.