the best & easiest sugar cookie recipie?

Question

please, as simple as possible. :)

& any other yummy holiday treat recipies would be nice :)

Answer 1

REESE'S PEANUT BUTTER COOKIES

1 roll refrigerator peanut butter cookies
36 miniature Reese's peanut butter cups

Cut cookie dough into 9 slices and then each slice into fourths, or divide dough into 36 balls. Roll each section into a ball and place in small paper muffin cups in miniature muffin pan.
Bake 8-10 minutes at 350 degrees or until lightly brown. As soon as baked, place 1 Reese's peanut butter cup in each cookie. Let cool completely before removing from pan. DELICIOUS!!

NOTE: Unwrap each Reese's peanut butter cup before baking cookies so that they can be placed in each cookie as soon as they are baked.

SCOTCH SHORTBREAD

1 c. butter
3/4 c. sugar
2 c. flour
1/2 tsp. vanilla

Cream the butter, add sugar, flour and finally the vanilla. Press firmly into the mold to make sure that the design bakes into the dough. Use a scotch shortbread mold or pat into a jelly roll pan and cut into squares while they are still warm. Bake at 350 degrees for 25 minutes.

Answer 2

i attempted a great number of recipes for sugar cookies earlier i got here upon this one. it incredibly is suited! The cookies are chewy and moist. i like them. Chewy Sugar Cookies one million ¼ c. butter 2 c. sugar 2 eggs 2 t. vanilla ½ t. salt one million t. baking soda 2 ¾ c. flour ¼ c. sugar for adornment Preheat oven to 350°. In a brilliant bowl, cream jointly butter and a couple of cups sugar till mild and fluffy. Beat interior the eggs separately, then the vanilla. gradually stir interior the dry components till in simple terms mixed. Roll the dough into walnut sized balls and roll the balls interior the relax ¼ cup of sugar. place cookies 2" aside onto ungreased cookie sheets and flatten slightly. Bake for 8-10 minutes, till gently browned on the sides. enable cookies to relax on baking sheet for 5 minutes earlier removing to a twine rack to relax thoroughly.

Answer 3

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Answer 4

Shorbread is about the easiest. But if you're wanting to decorate them, use the second one. If you wont' want the short texture of shortbread, but want plain sugar cookies, use the 3rd one. :0)

Shortbread

1 Cup butter, room temp
1/2 Cup powdered sugar
3 C All Purpose flour
1 tsp vanilla
pinch salt

Whisk dry ingredients well. Beat butter and vanilla until fluffy. Add dry ingredients to butter. Mix just until combined. Press or roll out to about 3/8" thick, and cut into small squares or use simple cookie cutter. Prick a few holes in each, or use the tines of a fork. Place on parchment paper. Dust tops w/ a bit of granulated sugar to make them sparkle. Bake at 325ºF for approx. 15 mins or til golden brown. about 3 dz. Cool on racks; store room temp in airtight container.
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Sugar Cookies, Best in the World

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.
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AMISH SUGAR COOKIES

In a bowl, mix together well:
1 cup sugar
1 cup powdered sugar
1 cup butter, room temp
1 cup oil
2 large eggs, room temp

In another bowl, mix well:
1 tsp. vanilla
1 tsp. salt
1 tsp. cream of tartar
1 tsp. Baking Soda
4½ cups flour

Combine the ingredients to one bowl, mix well, cover and chill for at least 4 hours.

When ready to bake, flour hands, then shape dough into balls and place on baking sheet.

Take a chilled glass and dip bottom in sugar. Flatten each cookie. Sprinkle with colored sugar if you want.

Bake at preheated 350ºF until the edges are golden brown.