Best Ultimate Sugar Cookies Recipes

ULTIMATE SUGAR COOKIES

Steps:

• Beat sugar and shortening at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat well. Gradually add combined dry ingredients at low speed. Mix until well blended.
• Refrigerate dough 1 hour.
• Roll out dough between two sheets of lightly floured wax paper. Cut out with floured cutter.
• Bake on ungreased cookie sheets at 375 degrees F (190 degrees C) for 5-9 minutes, depending on size and thickness of cookies. Do not overbake. Cool 2 minutes, then remove from cookie sheets to cool.

ULTIMATE SUGAR COOKIES

Steps:

• Heat oven to 375.
• Place sheets of foil on countertop for cooling cookies. Combine sugar and butter flavor crisco in large bowl. Beat at medium speed of electric mixer until well blended.
• Add eggs, syrup, and vanilla. Beat until well blended and fluffy.
• Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters.
• TIP: If dough is too sticky or too soft to roll: Wrap each quarter of dough with plastic wrap.
• Refrigerate at least 1 hour.
• Spread 1 T of flour onto large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands.
• Turn dough over and cover with another large sheet of waxed paper.
• Roll dough to 1/4 inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet. Place 2 inches apart.
• Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
• Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.Bake one baking sheet at a time at 375 for 5-9 minutes, depending on the size of your cookies[bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes].
• Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired.

THE ULTIMATE SUGAR COOKIES

Steps:

• Set oven to 375 degrees.
• Prepare an ungreased cookie sheet.
• In a small bowl stir together flour, baking soda and baking powder.
• In a medium or large bowl cream butter with sugar for about 3-4 minutes or until smooth.
• Add in egg, vanilla and almond extract; beat until well combined.
• Add in the creamed ingredients into the flour mixture; blend well.
• Roll rounded teaspoonfuls of the dough into small balls.
• Place the balls onto an ungreased cookie/baking sheet.
• Bake for 8-10 minutes or until golden.
• Let stand on the cookie sheet for about 2-3 minutes before removing to wire racks to cool.

ULTIMATE CHOCOLATE SUGAR COOKIES

Steps:

• Make cookies:.
• Sift together the flour, cocoa, and salt. Set aside.
• In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined.
• Add the egg, espresso, and vanilla.
• Scrape down sides of bowl as needed, then mix in melted chocolate.
• Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition.
• Remove dough from bowl and divide into quarters.
• Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll.
• You should be able to leave an imprint when you press dough.
• Position rack in center of oven and preheat to 350°F.
• Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick.
• Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.
• Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes.
• Carefully place on cookie sheets.
• Bake cookies, one sheet at a time, for 9-10 minutes.
• Transfer cookies to a wire rack while still warm, and cool completely.
• Repeat with remaining dough.
• MAKE GANACHE:.
• Break chocolate into 1" pieces and place into bowl of a food processor.
• Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.
• In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil.
• Immediately pour hot cream over chopped chocolate.
• Let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified.
• Blend in rum and vanilla.
• If surface is oily, stir in 1/2 to 1 teaspoon of hot water.
• Glaze should thicken as it stands, but remain pourable.
• If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.
• Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.

ULTIMATE SUGAR COOKIES

Steps:

• Place racks in lower and upper thirds of oven; preheat to 325°F. Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Form dough into two 3/4"-thick disks; wrap in plastic. Chill at least 2 hours.
• Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured sheet of parchment paper until about 1/4" thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.
• Bake cookies, rotating baking sheets halfway through, until edges are golden, 12-16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough.
• Decorate cooled cookies as desired.
• MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly and freeze.

THE ULTIMATE SUGAR COOKIES

Steps:

• Heat oven to 375.
• Combine sugar and shortening in large bowl.
• Beat at medium speed of electric mixer until well blended.
• Add eggs, syrup, and vanilla and beat well.
• Combine flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed.
• Mix until well blended.
• Divide dough into quarters.
• Refrigerate 1 hour.
• Keep refrigerated until ready to roll.
• Spread 1 tablespoon of flour on large sheet of waxed paper.
• Flatten dough slightly, turn over, and cover with another sheet of waxed paper.
• Roll dough into 1/4 inch thickness.
• Cut out with floured cutter.
• Transfer to ungreased baking sheet, 2 inches apart.
• Sprinkle with decors or leave plain to frost when cooled.
• Bake for 5 to 9 minutes (bake smaller, thinner cutouts closer 5 minutes and larger cutouts closer to 9 minutes).
• Cool 2 minutes on baking sheet.
• Remove to counter, cool, and frost if desired.