Best Tender Sugar Cookies Recipes

TENDER CRISP SUGAR COOKIES

Tender Crisp Sugar Cookies image

These no-roll sugar cookies are great for the holidays. Children like to shape the cookies into balls and dip them into the sprinkles!

Provided by ETHELMERTZ

Categories Desserts Cookies Sugar Cookies

Time 35m

Yield 60

Number Of Ingredients 10

Ingredients

1 ½ cups butter
1 ½ cups shortening
1 ½ cups white sugar
1 ½ cups confectioners' sugar
4 ½ teaspoons vanilla extract
3 eggs
6 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons cream of tartar
½ teaspoon salt

Steps:

Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend.
Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass.
Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 18.8 g, Cholesterol 21.5 mg, Fat 10.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 87.4 mg, Sugar 8 g

TENDER ITALIAN SUGAR COOKIES

Tender Italian Sugar Cookies image

These traditional Italian cookies are moist and tender. -Weda Mosellie, Phillipsburg, New Jersey

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 13

Ingredients

3/4 cup shortening
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1/8 teaspoon salt
ICING:
1/4 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
Food coloring and coarse sugar, optional

Steps:

Preheat oven to 400°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape dough into 1-1/2-in. balls. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until lightly browned. Remove to wire racks to cool., For icing, in a small bowl, combine milk, butter, vanilla and confectioners' sugar until smooth. Tint with food coloring if desired. Dip tops of cookies in icing; allow excess to drip off. Sprinkle with coarse sugar if desired. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 136 calories, Fat 5g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

TENDER CRISP SUGAR COOKIES

TENDER CRISP SUGAR COOKIES image

Yield 3-4 dozen

Number Of Ingredients 10

Ingredients

½ cup butter
½ cup shortening
½ cup granulated sugar
½ cup powdered sugar
1 ½ tsp vanilla
1 egg
2 ¼ cup sifted flour
½ tsp soda
½ tsp cream of tartar
½ tsp salt

Steps:

Cream together first four ingredients until light and fluffy. Add vanilla and egg to this mixture. Sift together the dry ingredients and add to creamed mixture. Mix to blend. Shape dough into 1 inch balls. Place on lightly greased cookie sheet. Dip bottom of a water glass into granulated sugar, press balls flat, re-dipping glass for each cookie. Bake at 350*F for 10-12 minutes until lightly browned.

TENDER SUGAR COOKIES

Tender Sugar Cookies image

Want to simplify your sugar cookies? Roll this buttery dough from our Test Kitchen into balls and dip them into colored sugar before baking.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 5-1/2 dozen.

Number Of Ingredients 11

Ingredients

3/4 cup butter-flavored shortening
1-1/2 cups sugar
2 large eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
Colored sugar and/or coarse sugar

Steps:

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate for at least 2 hours., Roll into 1-in. balls; dip tops in sugar. Place 2 in. apart on parchment-lined baking sheets. Bake at 375° for 9-11 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool.

Nutrition Facts : Calories 61 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

TENDER SUGAR COOKIES

TENDER SUGAR COOKIES image

Number Of Ingredients 7

Ingredients

1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Steps:

1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle. 2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies. 3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar. 4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.