37 sugar cookie that Recipes

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

sugar cookie mix (and the ingredients needed for that type of cookie mix, usually egg, oil and water), peppermint extract, divided

sugar, margarine (i use light becel non-hydrogenated), egg white, vanilla, flour, baking powder, salt, cream of tartar, powdered sugar, skim milk, vanilla (additional to taste), light corn syrup

butter, semisweet chocolate, chopped, eggs, white sugar, vanilla extract, all-purpose flour, baking powder, salt, chopped walnuts

sugar (sifted after measuring), low-fat milk (skim or 1% is fine although i have made this successfully using 2% fat milk), corn syrup (more if needed to reach desired consistency), almond extract, vanilla

butter, softened, white sugar, egg, vanilla extract, all-purpose flour, baking powder, salt

flaked coconut, rolled oats, flour, baking soda, salt, unsalted butter (i used 1/2 a cup of each) or 1 cup margarine, softened (i used 1/2 a cup of each), dark brown sugar , packed, eggs, vanilla, milk

sugar, butter (softened no substitutions), cake flour, salt, eggs, vanilla, crushed oreo cookies (do not even think of using reduced fat or those ones that are already crushed up!), vanilla frosting (betty crocker works great!)

golden shortening, brown sugar, granulated sugar, eggs, vanilla, all-purpose flour, baking soda, salt, chipits semi-sweet chocolate chips

real butter, sugar, salt, egg yolks, heavy cream, vanilla, flour

flour, sugar, unsalted butter, baking powder, nutmeg (optional), cinnamon (optional), vanilla extract, any that you would like

whole wheat flour (i used a mixture of this and whole wheat pastry flour), cream of tartar, baking soda, salt , eyeball it, splenda sugar substitute , for baking large ones, fat-free buttermilk, plain fat-free yogurt, vanilla extract, butter buds or 2 tsp any other fat free butter flavoring

cookies (polish bows) - chruscik, egg yolks, tb sour cream, tb rum, ts vanilla, confectioners sugar, flour (sifted), ts baking powder, ts salt, tb sugar, oil for deep frying, beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.

salted butter, pure vanilla extract, eggs, sugar, light brown sugar, all-purpose flour, baking soda, salt, chocolate chips

crisco cooking oil, lemon juice, almond extract, vanilla extract, eggs, orange juice, orange zest, flour, sugar, baking powder, butter, softened, powdered sugar, milk, orange juice, grated orange rind

shortening or 3/4 cup margarine, sugar, egg, mashed ripe banana (3 medium), all-purpose flour, salt, baking soda, cinnamon, nutmeg, rolled oats, chopped pecans (or your nut of choice), raisins

refrigerated sugar cookie dough, snickers candy bars, chopped into chunks, caramel ice cream topping, chocolate fudge topping

butter, at room temperature, brown sugar , firmly packed, eggs, vanilla, flour, baking soda, baking powder, nutmeg, freshly grated, cinnamon, salt, sour cream, walnuts, chopped, pistachios, chopped, cranberries, sweetened dried, roughly chopped, butter, at room temperature, sugar, vanilla, milk (to 5)