Best No Fail Sugar Cookies Recipes
NO FAIL SUGAR COOKIES
The perfect roll out no fail sugar cookies, every single time!
Provided by Whitney Wright
Categories Dessert
Time 35m
Number Of Ingredients 11
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter and sugar for 2 minutes on medium speed. Add eggs and vanilla. Mix until combined. Add the flour and baking powder. Mix until combined.
- Preheat oven to 350°F.
- Roll out dough on a floured surface (keep dough about 1/4" thick, or thicker if that's what you prefer). Use cookie cutters to cut into your desired shapes. Place on a parchment lined baking sheet.
- Place the baking sheet in the freeze for 10 minutes.
- Bake at 350°F for 10 minutes. Remove from oven and let cool on pan for 5 minutes. Transfer to a wire rack to cool completely before frosting. Can frost with royal icing, store-bought icing or homemade frosting.
Nutrition Facts : Calories 176 kcal, Carbohydrate 23 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 76 mg, Fiber 1 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
NO FAIL SUGAR COOKIES
I found this while buying a cookie cutter for DH's B-day. The claim is that these cookies won't spread during baking, so it is perfect for intricate cookie cutters. Make sure you preheat the oven for at least 30 minutes.
Provided by Hadice
Categories Dessert
Time 2h20m
Yield 8 dozen cookies
Number Of Ingredients 7
Steps:
- Cream butter and sugar.
- Add eggs and vanilla.
- Mix dry ingredients and add to butter mixture.
- Mix well.
- Chill for 1 to 2 hours or see HINT below.
- Roll to desired thickness and cut into desired shapes.
- Bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges.
- HINT: Rolling out dough without the mess-rather than wait for the dough to chill, take freshly made dough and place a glob between two sheets of parchment paper.
- Roll it out to the desired thickness then place the dough with paper on a cookie sheet and pop it in the refrigerator.
- Continue rolling dough between paper until you have used it all.
- By the time you finish preparing the dough, the first batch will be chilled and ready to cut.
- Reroll left over dough and repeat the process.
- An added bonus is that you aren't adding any more flour to the cookies by rolling them out the old fashioned way.
Nutrition Facts : Calories 963.4, Fat 48.1, SaturatedFat 29.7, Cholesterol 168.5, Sodium 852.2, Carbohydrate 122.2, Fiber 2.5, Sugar 50.4, Protein 11.7
SUGAR COOKIES - NO BREAK, FAIL-SAFE AND FOOLPROOF
Are you tired of sugar cookie dough that will not roll out properly? Dough's too sticky? That won't cut-out properly? Are you tired of sugar cookies that are too fragile to decorate? If so, then this is the recipe for you. I have the world's worst luck with sugar cookies. 3 years in a row I had great intentions of making cutout sugar cookies for my Christmas baskets. Inevitably, I failed. One year, the dough was way too sticky. Another, the cookies just feel apart. Then I found this recipe. These cookies roll out and cut beautifully, they bake evenly, and they are sturdy enough to frost and decorate yet still taste heavenly. Even my 3yo could not mess these up! And yes, I checked this against all the other sugar cookie recipes on this site -- it's different. And delicious!
Provided by AngelaTN
Categories Dessert
Time 30m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- In a bowl, cream the butter and sugar.
- Beat in the eggs and vanilla.
- In a second bowl, combine the flour, baking powder and salt.
- Sift flour mixture into butter mixture 1 cup at a time and blend well.
- Roll dough into ball and chill 3-4 hours or overnight.
- When ready to prepare cookies, preheat oven to 350°.
- Roll out dough and cut into shapes.
- Brush with milk and sprinkle with colored sugar or candies if desired (or frost cookie once baked and cooled).
- Bake at 350° for 10-15 minutes.
- Remove cookies to a rack to cool completely.
Nutrition Facts : Calories 1308.8, Fat 65.8, SaturatedFat 40.1, Cholesterol 286.7, Sodium 1076.2, Carbohydrate 163.2, Fiber 3.4, Sugar 67.2, Protein 17.8
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