Beary Sugar Cookies Recipes

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3-INGREDIENT SUGAR COOKIES

Butter, sugar and Gold Medal™ flour are all you need for this quick and easy sugar cookie recipe. The best part? It's a make-ahead and make-it-your-own recipe. After you mix up the dough, shape it into a log and chill before cutting the cookie dough into slices for baking. Decorate the cookies by rolling them in holiday sprinkles before chilling, or drizzle an easy powdered sugar icing over sliced tops after baking. Either way, it makes the perfect holiday cookie. However you complete them, it's a buttery, tender cookie that melts in your mouth with every bite. With easy 3-Ingredient Sugar Cookies, you can save time and focus on the decorating fun.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 20

Number Of Ingredients 8



3-Ingredient Sugar Cookies image

Steps:

  • In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
  • Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
  • Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
  • Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
  • Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
  • To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g

1 cup butter, softened
1/2 cup granulated sugar
2 1/4 cups Gold Medal™ all-purpose flour
4 tablespoons holiday-colored nonpareils or coarse decorating sugar, if desired
1/2 cup powdered sugar
2 to 3 teaspoons milk
Betty Crocker™ gel food colors, if desired
Holiday-colored nonpareils or coarse decorating sugar, if desired

EASY SUGAR COOKIES

Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!

Provided by Stephanie

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 7



Easy Sugar Cookies image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  • In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
  • Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g

2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract

BEARY SWEET SUGAR COOKIES(BUILD A BEAR WORKSHOP) RECIPE - (4.4/5)

Provided by MARY-7

Number Of Ingredients 7



BEARY SWEET SUGAR COOKIES(Build A Bear Workshop) Recipe - (4.4/5) image

Steps:

  • PREHEAT OVEN TO 375 DEGREES IN A SMALL BOWL, STIR FLOUR, BAKING POWDER, AND SALT; SET ASIDE IN A LARGE MIXING BOWL BEAT SUGAR AND BUTTER UNTIL CREAMY. ADD EGGS, VANILLA EXTRACT AND BEAT WELL. THEN SLOWLY MIX IN FLOUR MIXTURE UNTIL WELL BLENDED. DIVIDE DOUGH IN 4 PORTIONS, COVER AND CHILL FOR 1-2 HOURS. ON A LIGHTLY FLOURED SURFACE ROLL ONE PORTION OF DOUGH, AT A TIME TO 1/8 INCH THICKNESS. DIP COOKIE CUTTER IN FLOUR AND CUT COOKIES PLACE COOKIES ONE INCH APART ON UNGREASED COOKIE SHEET. LIgHTLY SPRINKLE SUGAR BEFORE BAKING IF NOT FROSTING COOKIES AFTER BAKING. BAKE FOR 7 TO 9 MINUTES OR UNTIL LIGHT BROWN. COOL COOKIES ON WIRE RACKS STORE IN AN AIRTIGHT CONTAINER IN COOL PLACE.

2 1/2 CUPS SIFTED ALL PURPOSE FLOUR
1 TEASPOON BAKING POWDER
3/4 TEASPOON SALT
1 CUP GRANULATED SUGAR
2 EGGS
3/4 CUP BUTTER SOFTENED
1 1/2 TEASPOONS VANILLA

SUGAR COOKIES

Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for extra special festive biscuits. They make lovely Christmas gifts

Provided by Liberty Mendez

Time 30m

Yield Makes 20-22

Number Of Ingredients 6



Sugar cookies image

Steps:

  • Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
  • Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.

Nutrition Facts : Calories 130 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium

100g unsalted butter, softened
100g caster sugar
2 eggs
1tsp vanilla extract
30g cornflour
300g plain flour

CLASSIC SUGAR COOKIES

As you might expect from Betty Crocker, these are the classic version of a sugar cookie-the kind your grandma or even great-grandma would recognize. These cookies are the originals that provided a sweet, universally lovable starting point for generations of bakers to riff on, and we stand by them just as they are. With a tender, short texture that comes from a good buttery base, they break with just the right balance of bend and snap. And the taste? When we recently baked up a few batches for pre-Christmas testing, person after person in the Test Kitchens said, "Now THAT is a sugar cookie." While flavor and texture are arguably the key criteria on which cookies should be judged, when it comes to sugar cookies, there's another important factor: how easy they are to decorate. It's crucial that sugar cookie dough can be easily turned into cookies that are equal parts decorative and delicious. During our most recent testing of this recipe, we also noticed that there were no instructions for a glaze in this recipe. Not wanting to leave you-or your cookies-high and dry, we tested a few glazes. The one we landed on is simple and made with common pantry staples, but the magic is in the ratio of ingredients-we ensured that it results in a glaze that's easily tintable, covers smoothly and dries firmly so that you can stack the finished cookies without fear of smudging them. However you chose to decorate them, dress these classic sugar cookies up in holiday style and they'll be the star of every Christmas gathering.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7h50m

Yield 55

Number Of Ingredients 13



Classic Sugar Cookies image

Steps:

  • In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
  • Heat oven to 375°F.
  • Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
  • Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  • In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 10 g, TransFat 0 g

1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3 cups powdered sugar
3 to 5 tablespoons milk
1/4 teaspoon vanilla
Food colors, if desired
Colored sugar or candy sprinkles, if desired

BEARY SUGAR COOKIES

Number Of Ingredients 8



Beary Sugar Cookies image

Steps:

  • In a medium bowl, beat sugar and butter until smooth. Stir in egg, milk, vanilla and almond extract until well blended. Stir in flour and salt until well blended. Cover and chill dough at least 1 hour.Lightly brush inside of decorative mold with vegetable oil. Sprinkle with flour, shaking out excess.Preheat oven to 375°. Using 1/2 cup chilled dough at a time, press firmly and evenly into mold. Keep unused dough in refrigerator. Use tip of a knife to loosen dough and carefully tap edges of mold on baking sheet until dough releases and falls out. Re-flour mold and repeat.Bake for 12 to 14 minutes or until edges are golden. Cool on baking sheet for 2 minutes. Carefully remove cookies and cool completely on wire racks.Variations: For brown bears, stir in 1 tablespoon unsweetened cocoa powder with flour. For speckled bears, stir in 1 teaspoon ground cinnamon with flour.Note: Keep dough well chilled and work quickly when pressing dough into mold.Hang this decorative cookie mold on your wall, or..... make and chill a refrigerator dough (see recipe below). oil and flour the mold3. press 1/2 cup of chilled dough into the mold4. use tip of knife to loosen dough and tap onto baking sheet5. re-flour mold and repeat6. bake as directed in recipe

Nutrition Facts : Nutritional Facts Serves

3/4 cup sugar
1/2 cup butter softened
1 egg
1 tablespoon milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 cups flour
1/4 teaspoon salt

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