Sugar cookie recipie?

Question

i am trying to find a yummy sugar cookie recipie with not too complicated ingredients that turns out soft and chewy.

Answer 1

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. Bake 8 minutes or until very light brown. With pancake turner, remove cookies to racks; cool. Makes about 6 dozen cookies.

Answer 2

INGREDIENTS

* 2 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/4 cups margarine
* 2 cups white sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 1/4 cup white sugar for decoration

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
2. In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Answer 3

This is a really great recipe and the cookies turn out great!!!

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened (no subs!)
1 1/2 cups sugar
1 egg, lightly beaten
1 teaspoon vanilla
1/2 teaspoon almond extract
sugar, for coating

1. Set oven to 375 degrees.
2. Prepare an ungreased cookie sheet.
3. In a small bowl stir together flour, baking soda and baking powder.
4. In a medium or large bowl cream butter with sugar for about 3-4 minutes or until smooth.
5. Add in egg, vanilla and almond extract; beat until well combined.
6. Add in the creamed ingredients into the flour mixture; blend well.
7. Roll rounded teaspoonfuls of the dough into small balls.
8. Place the balls onto an ungreased cookie/baking sheet.
9. Bake for 8-10 minutes or until golden.
10. Let stand on the cookie sheet for about 2-3 minutes before removing to wire racks to cool.

Hope you enjoy!!!

Answer 4

INGREDIENTS
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



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

Answer 5

Easy Sugar Cookies

INGREDIENTS
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

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.

Soft Sugar Cookies IV

INGREDIENTS
2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks

here is the website http://allrecipes.com/Recipe/Easy-Sugar-Cookies/Detail.aspx they have a lot of good recipes.

Answer 6

Basic sugar cookie recipe.
4 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup vegetable shortening
1 cup sugar
3/4 cup white corn syrup
1 egg
2 teaspoons vanilla extract
Royal Icing, recipe follows
Equipment:
Thin cardboard cut into tree, snowflake, star, and bird patterns
Green, yellow, red, blue, and black food coloring
Small offset spatulas
Gold and silver dragees
Edible glitter
Colored sprinkles
Small paint brush
Pastry bags with couplers
Pastry tip sizes 1, 2, 3, 101, and 46
White and yellow nonpareils
White, yellow, red, and green sanding sugar
Multicolored mini-jawbreakers (about 1/4-inch round)
Piping gel


In a large mixing bowl, combine the flour and salt and set aside.
In the bowl of a heavy duty mixer, beat the shortening at low speed until fluffy. Add the sugar and corn syrup and beat until well blended, then add the egg and the vanilla, beating continuously on low. Slowly add the flour mixture, about 2 tablespoons at a time. (If you are not using a heavy-duty mixer, the dough may become too stiff for the mixer to handle. If so, you may have to add the last of the flour by hand, kneading the dough until all of the flour is fully incorporated.)

Place the dough in a large plastic bag and refrigerate for 2 hours.

To make decorated cutout cookies, preheat the oven to 350 degrees F. Roll out the chilled dough to about 1/8-inch thick on a lightly floured surface. Cut out the dough using tree, snowflake, star, and bird patterns. Place the cookies on greased cookie sheets and bake until golden brown, about 10 to 12 minutes. Cool the cookies on racks before decorating.

To decorate, tint a recipe of royal icing to your desired colors. Keep the icing covered with a damp towel while you are working to prevent it from drying out. To cover a cookie with icing, thin some of the icing with a little water and spread it on the cookie with a knife or metal spatula. Leave some of the icing thick for piping borders or other designs, using the #2 tip. Add dragees, edible glitter, colored sprinkles, or other decorations to the wet icing. To attach candies to un-iced cookies, brush a thin layer of clear piping gel on the cookie with a small paintbrush and add decorations.

Answer 7

Old Fashioned Sugar Cookies
3 1/4 c All-purpose flour
1 1/2 c Sugar
2/3 c Shortening
2 Eggs
2 1/2 ts Double-acting baking powder
2 tb Milk
1 ts Vanilla extract
1/2 ts Salt
1 Egg white*

TOPPING- Finely chopped nuts or Granulated sugar * slightly beaten with 1 Tablespoon water Let your children pick out their favorite cookie cutters for these sweet sugar cookies. ln a large bowl, measure all ingredients except egg white and topping. With mixer at medium speed, beat until well mixed scraping sides of bowl. Mixture will be crumbly. Shape dough into ball and wrap with waxed paper; refrigerate for 2 to 3 hours until easy to handle. When ready to start baking, preheat oven to 400° and lightly grease cookie sheets. On lightly floured surface, roll half of dough at a time, keeping rest refrigerated. For crisp cookies, roll dough paper- thin. For softer cookies roll out dough 1/8 to 1/4-inch thick. With floured cookie cutters, cut dough into various shapes Reroll dough trimmings and continue to cut shapes. Place cookies 1/2-inch apart on cookie sheets. To glaze, brush tops of cookies with the beaten egg white and water mixture Sprinkle cookies with finely chopped nuts or granulated sugar. Bake for 8 minutes at 400° or until very light brown. Remove cookies to rack; cool completely. Yield: 5 dozen.