Best The Essential Crisp Sugar Cookies King Arthur Flour Recipes

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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

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

THE ESSENTIAL CRISP SUGAR COOKIES (KING ARTHUR FLOUR)



The Essential Crisp Sugar Cookies (King Arthur Flour) image

These golden cookies are very crisp, very light (yet still sturdy enough to decorate), and not too sweet, which makes them the ideal candidate for a flavored icing or glaze.

Provided by Pardeemom

Categories     Dessert

Time 2h8m

Yield 102 2, 102 serving(s)

Number Of Ingredients 9

1 cup unsalted butter
1 1/2 cups powdered sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt

Steps:

  • In a large bowl, cream the butter and sugar together; beating until fluffy. Beat in the egg until smooth, then add the vanilla and almond extracts.
  • In a separate bowl, whisk together the dry ingredients, then add the butter mixture, mixing until the dough is smooth. Refrigerate the dough for 2 to 3 hours or overnight.
  • Preheat the oven to 375. Line cookie sheets with parchment paper.
  • Transfer the dough to a floured work surface and roll to 1/4 inch thick. This dough is fairly soft, so put a piece of plastic wrap over it while you roll it out. Cut out shapes with your favorite cutters and put on cookie sheets.
  • Bake the cookies for 8 minutes, until set and just slightly colored around the edges. Remove from the oven, let them cool on sheet for 2 minutes to firm up, then transfer to a rack to cool.

Nutrition Facts : Calories 35, Fat 1.9, SaturatedFat 1.2, Cholesterol 6.9, Sodium 19.1, Carbohydrate 4.1, Fiber 0.1, Sugar 1.8, Protein 0.4

THE ESSENTIAL CRUNCHY OATMEAL COOKIES (KING ARTHUR FLOUR)



The Essential Crunchy Oatmeal Cookies (King Arthur Flour) image

Make and share this The Essential Crunchy Oatmeal Cookies (King Arthur Flour) recipe from Food.com.

Provided by Pardeemom

Categories     Drop Cookies

Time 20m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 15

3/4 cup brown sugar
3/4 cup granulated sugar
1/2 cup unsalted butter
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 teaspoons vanilla extract
1 large egg
3 cups rolled oats
1 cup unbleached all-purpose flour
1 cup raisins
1 cup pecans, chopped (or walnuts)

Steps:

  • Preheat the oven to 325. Line cookie sheets with parchment.
  • In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth.
  • Beat in the egg.
  • Stir in the oats and flour, then the raisins and nuts.
  • Drop the dough by the tablespoonful onto the prepared cookie sheets. Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4 inch.
  • Bake the cookes for about 20 minutes, until they're golden brown; these are supposed to be crunchy, so don't underbake them.
  • Remove them from the oven and transfer to a rack to cool.

Nutrition Facts : Calories 116.8, Fat 6.2, SaturatedFat 2.1, Cholesterol 9.5, Sodium 59.7, Carbohydrate 14.6, Fiber 0.9, Sugar 8.4, Protein 1.5

THE ESSENTIAL SOFT OATMEAL COOKIES (KING ARTHUR FLOUR)



The Essential Soft Oatmeal Cookies (King Arthur Flour) image

Shaped in a soft mound rather than a flattened cookie, this cookie not only has great flavor, but it's also wonderfully soft and tender. If your taste runs to melt-in-your-mouth crumbly - rather than chewy, crisp or crunchy - this one's for you.

Provided by Pardeemom

Categories     Drop Cookies

Time 12m

Yield 45 cookies, 45 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
2 tablespoons vegetable oil
1 cup brown sugar
1 large egg, beaten
6 tablespoons sour cream (or yogurt)
2 teaspoons vanilla extract
1 cup raisins
2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups unbleached all-purpose flour
1 cup pecans, chopped (or walnuts)

Steps:

  • Preheat oven to 350. Line cookie sheets with parchment.
  • In a large bowl, cream together the butter, oil and sugar.
  • Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
  • Stir in the raisins and oats.
  • In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
  • Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
  • Bake the cookies for 12 minutes, or until they're golden brown.
  • Remove them from the oven and transfer to a rack to cool.

Nutrition Facts : Calories 102.9, Fat 5.1, SaturatedFat 1.8, Cholesterol 10.8, Sodium 45, Carbohydrate 13.4, Fiber 0.8, Sugar 6.8, Protein 1.5

CRISP SUGAR COOKIES



Crisp Sugar Cookies image

My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. -Evelyn Poteet, Hancock, Maryland

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 dozen.

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
5 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup 2% milk

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 117 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

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