Best Aunt Esthers Sugar Cookies Recipes

ESTHER'S SUGAR COOKIES

Steps:

• Using an electric mixer, add sugar, margarine, eggs and vanilla; beat on medium speed until well combined.
• In a separate bowl, sift flour, baking soda, baking powder and salt together. Add dry ingredients to the mixing bowl in several additions, beating after each addition.
• Cover and refrigerate dough for several hours or overnight.
• Preheat oven to 375°F.
• Working on a floured surface, roll dough to about 1/8" thick. Cut cookies into desired shapes. (Note: This dough can be rolled out again and again without getting tough.)
• Bake cookies on an ungreased cookie sheet for 8-10 minutes or until the edges begin to turn light brown.
• Sprinkle cookies generously with sugar or decorate as desired.
• Using a medium mixing bowl, add powdered sugar, milk, corn syrup and vanilla extract; stir until well combined.
• If coloring the frosting, divide frosting into bowls and color at this point.
• Transfer frosting into piping bags fitted with a piping tip or ziptop bags with the corners snipped off.
• Pipe frosting onto cookies and decorate with sprinkles (optional).
• Let cookies stand at room temperature for several hours, or until frosting has hardened.

AUNT ESTHER'S SUGAR COOKIES RECIPE - (4/5)

Steps:

• Preheat the oven to 350°F. Whisk the dry ingredients together, and set aside. With an electric mixer, cream the butter and sugar together 3 to 4 minutes. Add the powdered sugar and mix for about 1 minute. Add the eggs, one at a time Add the vegetable oil and vanilla. Add the dry ingredients, a bit at a time, just until combined. Don't over-mix. For best results, line a baking sheet with parchment paper (or a Silpat). NOTE: The dough will be soft, so a cookie scoop makes the task a lot easier. Otherwise, chill the dough for at least 15 minutes, if you don't have a cookie scoop. I like to use a 2-inch cookie scoop to measure 12 cookies per sheet, spaced about 2" apart. With the flat of your palm (I lightly moistened my hands with water so the dough doesn't stick), gently press the cookie down just enough to flatten it out to be even. Sprinkle sugar on top. Bake for 14 to 15 minutes, rotating the baking sheet halfway through. The cookies should be slightly brown around the edges. Allow them to cool for 5 minutes, then remove to a cooling rack. Once the cookies are completely cool, they will be crunchy, with a tender texture on the inside. Yield: 3 dozen cookies. If you make 1-inch cookies, you should have 5 to 6 dozen.

MARY'S SUGAR COOKIES

Steps:

• In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
• Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

AUNT CATHERINE'S MILLION DOLLAR SUGAR COOKIES

Steps:

• Cream butter, sugars and vanilla together.
• Add egg and mix well.
• Add flour, baking soda and salt, mix well.
• Add nuts and stir.
• Form balls the size of walnuts.
• Then roll in sugar and press flat with the bottom of a glass or the tines of a fork -dipped in sugar.
• Bake at 350 degrees for 10 min or until edges are a light brown.

ETHYL'S SUGAR COOKIES

Steps:

• Cream butter and sugar.
• Add eggs and vanilla.
• Add salt and baking powder.
• Add flour.
• Chill for 1 hour.
• Roll out about 1/2 inch thick and cut out cute shapes.
• Bake at 350 for 8-10 minutes.

GRANDMA MINNIE'S OLD FASHIONED SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C) .
• Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.
• On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.
• Bake for 6 to 8 minutes, or until delicately brown.