Best Blue Ribbon Soft Sugar Cookies Recipes

MARTHA'S BLUE RIBBON SUGAR COOKIES - CHRISTMAS

Steps:

• In a large mixing bowl, cream butter and sugar until well mixed.
• Add 2 eggs to the creamed mixture. Mix well.
• In another large bowl, mix sifted flour, baking powder and salt together. Add to creamed butter mixture. Mix well.
• Add in grated orange rind, and mix well.
• Make into a ball, and chill in bowl covered with saran wrap, for at least 2 hours, or overnight in the refrigerator.
• When ready to bake preheat the oven to 350.
• With a floured rolling pin, roll out the dough to about 1/4" thick on a very lightly floured surface.
• Make into desired shapes using cookie cutters. (I dip my cutters in flour before cutting each cookie, so they don't stick). If you don't have cookie cutters, you can use the bottom of a glass instead. Brush off any excess flour before putting them on the cookie sheet, if there is any.
• Place cookies on ungreased cookie sheet about 2" apart. You may use parchment paper if you like.
• Bake for 8 minutes (or you may preheat the oven to 300, and bake for 10 minutes).
• Let cookies cool on wire racks.
• Decorate.
• Store in a covered plastic container, or cookie tin.

SOFT SUGAR COOKIES IV

Steps:

• 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.

PERFECT SUGAR COOKIES

Steps:

• Cream butter, sugar, eggs & vanilla till smooth.
• In a separate bowl combine flour, cream of tartar, baking soda & salt.
• Add dry mixture to wet mixture in small amounts until all incorporated.
• Cover with plastic wrap and refrigerate at least 1 hour. (overnight is better)
• Preheat oven to 325F. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
• Bake 10-12 minutes in the preheated oven, or until edges are barely brown.
• Cool. Decorate. Enjoy!

BLUE RIBBON WINNER HOLIDAY CUTOUT COOKIES

Steps:

• Cream shortening and butter with powdered sugar til light and fluffy.
• Add eggs one at a time til incorporated; mixing well; add extracts til blended.
• Sift flour, baking soda and cream of tartar in separate bowl. Stir with whip until well blended.
• Add dry mixture to batter; mixing just until incorporated and creamy. Do not overbeat.
• Chill in bowl for at least 4 hours or overnight.
• Roll out on lightly floured board or between Saran Wrap sheets.
• Cut out and transfer to lightly greased cookie sheets.
• Bake at 350° for 8-10 minutes. Do not overbrown. Edges should be very light brown.
• Leave on cookie sheet exactly one minute before transferring to cooling rack. The cookie should have a crisp melt in your mouth texture.
• Souce: Blue Ribbon Winner Cookie Entry Minnesota State Fair 1987.

BLUE RIBBON SUGAR COOKIES

Steps:

• Preheat oven to 350°. Mix margarine and sugar and beat till fluffy. Add egg and extracts. Mix in soda and cream of tartar, and then add flour. Wrap in a disc and chill for at least an hour, but no more than 24 or it will dry out.
• Roll to 1/4" thickness and cut with desired cookie cutters. Leave room between cookies on baking sheet ( I use parchment) because they do spread. Bake 8 minutes till set, but not browned.
• Frost with cream cheese frosting, or any other flavor if you like, and decorate with sugars or decors.
• Note: Since every oven varies, it may be a good idea to bake a few at first to determine how long a batch will take in your oven. Underbaking will cause cookies to break, and overbaking will make them crispy.

BLUE RIBBON SOFT SUGAR COOKIES

Steps:

• Cream together butter and sugars until light and fluffy. Add eggs, one at a time, beting well after each addition. Blend in the oil and vanilla.
• Sift together flour, baking soda, cream of tartar and salt. Gradually add dry ingredients to creamed mixture; mix well. Chill dough in refrigerator 8 hours or overnight.
• Shape dough in balls the size of a walnut. Place balls about 2" apart on ungreased baking sheets.
• Bake in 350 oven 10 to 12 minutes or until done. Remove from baking sheets: cool on racks. Makes 7 dozen.

SUGAR COOKIES

Steps:

• 1. Cream butter and sugar.
• 2. Blend in egg.
• 3. Add flour a little at a time with baking powder. Add vanilla.
• 4. Mix until all flour is combined.
• 5. Wrap in plastic wrap. Chill 2 hours or more.
• 6. Slice dough in half. Keep the rest chilled until ready to roll.
• 7. Roll dough one part at a time to a 1/4" thickness.
• 8. Cut with cookie cutters. Save the scraps. While the cookies are baking, roll out the scraps and cut additional cookies.
• 9. Place cookies on a parchment-lined baking sheet. Bake at 350 degrees for about 10 - 12 minutes.
• 10. Move cookies to a cooling rack after 5 minutes to completely cool.
• 11. Decorate with icing and decors.

SOFT CHRISTMAS SUGAR COOKIES

Steps:

• 1. Beat together the shortening, sugar, eggs, and vanilla with mixer.
• 2. In a separate bowl, mix together the flour, salt, baking powder, and baking soda.
• 3. Alternate adding flour mixture and buttermilk (a little at a time) to the creamed sugar mixture until completely mixed. The dough will be fairly sticky.
• 4. Generously flour board. Scoop out smaller portions of dough.
• 5. Pat out with your hand to 1/4"-1/2" thickness.
• 6. Flour cookie cutter, cut and place on ungreased cookie sheet. (I use a round jelly glass to cut out the cookies).
• 7. Sprinkle with sugar. Bake at 350 degrees for 8-10 minutes. Do not over bake. Let cool a couple of minutes before transferring to a cooling rack.
• 8. NOTE: You can decorate with colored sugars or sprinkles or even place a nut or raisin in the center of the cookie before baking or frost after cooling.

PRIZE WINNING MOLASSES COOKIES

Steps:

• In a medium bowl, stir together flour, baking soda, spices and salt, set aside.
• In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until mixture is combined, scraping sides of bowl occasionally.
• Beat in egg and molasses until combined. Add flour mixture 1/2 cup at a time till fully mixed. Cover and chill 1 to 2 hours or until dough is easy to handle.
• Place granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat.
• Place about 1 1/2 inches apart on lightly greased cookie sheets. Bake in 350* oven for 8-10 minutes or until bottoms are light brown and tops are puffed, do not overbake.
• Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.