CUT OUT SUGAR COOKIES
Tips on how to make the best cut out sugar cookies. Buttery and lightly sweet, this cookie dough holds its shape when you bake it. Perfect for Christmas cookies and other holiday shapes.
Provided by Julie Clark
Categories Cookies
Time 37m
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the flour and salt with a wire whisk.
- In a stand mixer, cream the butter and sugar together. Add the eggs and vanilla and beat on medium speed until mixed well.
- Scrape down the sides of the bowl and add the flour mixture.
- Mix just until combined, being careful not to overmix.
- Divide the dough in half, gently flatten the ball into a disk and wrap tightly in plastic wrap.
- Refrigerate for 1 hour.**
- On a floured surface, roll out the dough to 3/8" thick. Use cookie cutters and cut as many shapes as possible, re-rolling the dough scraps and cutting again.
- Place the shapes on a non-stick baking sheet.
- Refrigerate the cookie dough for another hour.
- Preheat the oven to 325 degrees.
- Bake the cookies for 12-13 minutes, pulling the cookies out just before they start to brown.
- Allow the cookies to cool for 2-3 minutes, then transfer them to a flat surface to cool.
- Once the cookies are cooled, decorate as desired.
Nutrition Facts : Calories 155 kcal, Carbohydrate 18 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 104 mg, Sugar 8 g, ServingSize 1 serving
LIZZY'S SUGAR COOKIES
This sugar cookie recipe makes some of the most moist, chewy sugar cookies you have EVER tasted! I love making these for my Christmas sugar cookie cutouts! I've made these for my husbands company parties and for our large family get-togethers, they're always a HUGE hit! I hope these find their way to your kitchen soon! Enjoy!!!
Provided by Elizabeth Lancaster
Categories Cookies
Time 35m
Number Of Ingredients 16
Steps:
- 1. Sift flour, tartar and baking powder set aside. In a large bowl, cream together the butter, oil, sugar, eggs and vanilla. Then stir in the sifted ingredients one cup at a time. Cover dough and chill for 2-3 hours.
- 2. Pre-heat oven to 350* On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
- 3. Place cookies on to a NON-greased cookie sheet and bake for 8-10 mins. Let cookies rest for 30 mins until cool. While cookies are cooling, make your buttercream frosting.
- 4. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Then add milk. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Add food coloring of your choice, and mix into separate bowls of frosting.
- 5. Once cookies are cooled, start decorating to your taste and let cookies dry. I let my cookies dry for about 1 1/2 - 2 hours before placing them into a rubber tupperware container with wax paper in between. Hope my cookie recipe brings many smiles to your guests and families this Christmas season! Have a Merry Christmas from my family to yours! Many Blessings! The Lancaster's
UNIQUE LIZZY'S PANCAKE COOKIES
I winged it and they turned out to be a success not only can they be eaten for breakfast but they also taste good enough to be a snack.
Provided by Elizabeth Hinkley
Categories Snacks
Time 1h
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees. Mix butter, eggs, and sugar in a large mixing bowl. Stir until thoroughly mixed.
- 2. Add vanilla, nutmeg, cinnamon, and salt to sugar mixture. Mix thoroughly.
- 3. Combine flour, baking soda, and baking powder in a small bowl. Add to sugar mixture a little at a time and stir thoroughly after each addition.
- 4. Place 2 tablespoon mounds on a standard size cookie sheet (fits 12). Bake 10-12 minutes.
- 5. Cool cookies for about 30 seconds and remove quickly from the cookie sheet. ENJOY!!
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