Best Best Sugar Cookies Ever Recipes

BEST-EVER SUGAR COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. , Place 1-in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For icing, in a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high until soft peaks form, 4 minutes. Cover icing with damp paper towels or plastic wrap between uses., Working quickly, spread or pipe icing over cookies; let dry at room temperature for several hours or until firm. Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies. Let stand until set. Store in an airtight container.

BEST EVER BUTTER SUGAR COOKIES

Steps:

• Combine butter, sugar, and egg in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds. Wrap in plastic wrap and shape into disks. Refrigerate until firm (about 2-3 hours).
• Heat oven to 400 degrees. On lightly floured surface roll out dough, 1/3 at a time (keeping remaining dough refrigerated). Roll to 1/4 inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with decorative sugars if you don't plan on frosting them. Bake 6-10 minutes or until edges are very lightly browned. Cool completely.
• Frost or decorate as desired.
• Preparation time does not include time in refrigerator.

THE BEST LAVENDER SUGAR COOKIES EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with waxed paper and grease the paper.
• Whisk flour, sugar, and baking powder in a bowl. Stir butter and egg into flour mixture until smooth; add vanilla extract and lavender. Gently mix again until thoroughly combined.
• Drop cookie dough by tablespoon about 2 inches apart onto prepared baking sheet.
• Bake in the preheated oven until cookies are fragrant and edges turn light golden brown, 10 to 15 minutes.

BEST DARN SUGAR COOKIES EVER

Steps:

• Cream sugar, butter, powdered sugar, and oil.
• Then cream in eggs and vanilla.
• In a separate bowl mix baking soda, cream of tartar, and flour.
• Start adding dry ingredients to creamed ingredients less than 1 cup at a time.
• Chill in refrigerator at least 2 hours.
• Drop 1-2" balls on the cookie sheet.
• If you would like, you can flatten the balls with the bottom of a drinking glass that has been dipped in sugar.
• Bake at 350° for 10-12 minutes or until the edges are browned.
• You can also sprinkle on cinnamon and sugar, colored sugar sprinkles, etc.

BEST EVER SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, salt, baking soda and nutmeg.
• Cream together the butter and sugar. Blend in the sour cream; add dry ingredients.
• Chill dough for 1 hour. Roll to 1/2 inch thickness on a sugar and floured surface.
• Cut with cookie cutter; bake on ungreased cookie sheet for 8-10 minutes.

BEST EVER FLUFFY SUGAR COOKIES

Steps:

• Cream butter and sugar in a large mixing bowl. Add eggs and extracts; mix well. In a separate bowl combine flour, tartar, salt, baking soda and nutmeg. Gradually add flour mixture to wet ingredients blending thoroughly. Place dough in greased bowl and refrigerate overnight. Preheat oven to 350 degrees. Roll out dough on floured surface, cut with cookie cutters and bake on greased cookie sheet for 10-15 minutes or until golden brown on bottom.

THE BEST SOFT AND CHEWY SUGAR COOKIES YOU WILL EVER MAKE!!

Steps:

• Cream sugar and shortning. Add sour cream, eggs, and almond/vanilla. Mix well.
• In a separate bowl, mix flour, baking soda, and salt.
• Add to creamed mixture until well blended. Remember, the more you mix, the tougher your dough will be.
• Chill for a few hours (at least 3-4). The dough will be soft and slightly sticky.
• Roll out (I use a floured pastry cloth), and cut with a cookie cutter. Flour cutter between each cookie to prevent sticking.
• Bake at 350 degrees for 8-10 minutes. Cookies shouldn't be brown, just done to the touch.
• FROSTING- See ingredients below.
• 2 lbs. powdered sugar 1 cup shortening 1/2 cup water 1/2 teaspoon almond extract.
• Just mix ingredients until smooth.

DARIA'S BEST-EVER SUGAR COOKIES

Steps:

• In a large bowl, beat almond paste and egg yolks until crumbly. Add butter, sugar and salt; beat until light and fluffy. Gradually add flour and mix well. Divide into four portions; shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate 1-2 hours or until easy to handle., Preheat oven to 375°. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake 6-8 minutes or until edges begin to brown. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat confectioners' sugar, meringue powder and water until fluffy, about 5 minutes. Color frosting if desired. Frost cookies; decorate with coarse sugar and sprinkles if desired. Let stand until set. Store in an airtight container.

SCARLETT'S BEST EVER SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ).
• In a large bowl, cream together sugar, butter, and oil. Stir in the eggs and vanilla. Combine the flour, baking soda, salt and cream of tartar; stir into the creamed mixture. Mix in the pecans. Roll the dough into balls the size of walnuts. Place balls onto ungreased sheet. Press each ball down with the bottom of a glass dipped in sugar. (Find a glass with a decorative bottom to give cookies a pattern.)
• Bake in preheated oven for 10 minutes or until golden brown around the edges.

BEST SUGAR COOKIES EVER!

Steps:

• Preheat oven to 400°F.
• In a large mixing bowl, cream together sugar, butter and salt. In a separate bowl, mix flour, baking soda and baking powder, set aside.
• Add eggs, sour cream and vanilla to the butter mixture. Mix until well blended.
• Gradually add flour mixture to the butter mixture.
• Refrigerate dough until firm enough to work with
• Roll out dough to about ¼ inch thick and cut cookies
• Bake for 5-8 minutes, be sure to check on them after 5 minutes and keep an eye on them. It doesn't take long for these puppies to burn or get too crunchy!

DARIA'S BEST-EVER SUGAR COOKIES

Steps:

• * In a large bowl, beat almond paste and egg yolks until crumbly. Add the butter, sugar and salt; beat until light and fluffy. Gradually add flour and mix well. Divide into four portions; shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 1-2 hours or until easy to handle. * On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough. * Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely. * For frosting, beat the confectioners' sugar, meringue powder and water until fluffy, about 5 minutes. Color frosting if desired. Frost cookies; decorate with coarse sugar and sprinkles if desired. Let stand until set. Store in an airtight container. Prep: 2 hours + chilling Bake: 10 min./batch + cooling Editor's Note: Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com. Nutrition Facts: 1 cookie equals 55 calories, 3 g fat (1 g saturated fat), 11 mg cholesterol, 25 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

BEST EVER SUGAR COOKIES

Steps:

• 1. Sift flour, cream of tartar, baking soda & set aside.
• 2. Cream butter & sugar till fluffy. About 2-3 minutes. Add oil, eggs & desired flavoring. Mix well.
• 3. Add flour gradually, beating well after each addition.
• 4. Roll dough between your palms, into small balls. Place an inch apart on ungreased cookie sheets. Smooch (crisscross) with a fork.
• 5. Place a piece of walnut on each cookie and sprinkle generously with cinnamon and sugar mixture. Bake at 350 for 10 to 12 minutes -- or until cookies are slightly brown around edges.
• 6. I usually split the batter in half & add coconut extract and 2 cups of coconut. Roll in balls, smooch with a fork and sprinkle white sugar on top. Another option is just to roll the balls in sugar and crisscross with a fork.
• 7. These cookies can be frozen in Ziploc bags or stored in tins, lined with waxed paper between layers. They usually keep for up to three months.

BEST SUGAR COOKIES EVER

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed. Stir in vanilla, 1/2 tsp. almond extract and egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.
• Heat oven to 375 F. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut into desired shapes. On ungreased cookie sheets, place 2 inches apart.
• Bake 7 - 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely.
• Mix glaze ingredients until smooth and desired spreading consistency, adding a few drops milk if needed. Spread glaze over cookies. Sprinkle with sugars or decorations. Makes about 5 dozen cookies.

DARIA'S BEST-EVER SUGAR COOKIES RECIPE

Steps:

• In a large bowl, beat almond paste and egg yolks until crumbly. Add the butter, sugar and salt; beat until light and fluffy. Gradually add flour and mix well. Divide into four portions; shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 1-2 hours or until easy to handle.
• On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough.
• Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
• For frosting, beat the confectioners' sugar, meringue powder and water until fluffy, about 5 minutes. Color frosting if desired. Frost cookies; decorate with coarse sugar and sprinkles if desired. Let stand until set. Store in an airtight container.
• Yield: about 13-1/2 dozen.
• Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
• Originally published as Daria's Best-Ever Sugar Cookies in Taste of Home
• October/November 2010, p77
• Nutritional Facts
• cookie equals 55 calories, 3 g fat (1 g saturated fat), 11 mg cholesterol, 25 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.
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