GRANDMA BECKY'S SUGAR COOKIES
This is an excellent cookie to make when you don't have many ingredients on hand in the cupboard and the kids are yelling for a snack. This is a nice soft sugar cookie! And they stay soft for days!! Note: If you don't have self rising flour and all you have in your pantry is All Purpose, then you will want to add 5 teaspoons of...
Provided by Becky Kuck
Categories Cookies
Number Of Ingredients 5
Steps:
- 1. In large bowl beat together the eggs, oil, vanilla and the sugar. Mix well making sure the sugar is all dissolved.
- 2. Add the flour and mix well. Batter will be a tad bit runny. This is ok you will not be rolling out this cookie anyway.
- 3. Line your cookie sheets with parchment paper and drop cookies by heaping tablespoon (I use the smaller scoop from pampered chef for mine, not the ice cream size...the smaller one)at least 2" apart. Sprinkle sugar on the tops of the cookie dough. I bake 9 cookies at a time.
- 4. Bake at 350 degrees for 6 to 7 minutes or until light golden brown on bottoms. Do not overbake this cookie! I bake mine for exactly 7 minutes! Let cool on cookie sheet a few minutes before removing to counter. Store in an airtight container
BECKY'S SUGARY SUGAR COOKIES
Light, wonderful cookies that just make your day!!
Provided by Becky Schramm
Categories Sugar Cookies
Yield 24
Number Of Ingredients 6
Steps:
- Melt the butter or margarine over low heat.
- Mix together the sugar, butter and the eggs. Beat well. Sift in the flour and the baking powder. Mix in the vanilla. Drop by teaspoon onto cookie sheets.
- Bake for 10-15 minutes or until golden brown at 375 degrees F (190 degrees C).
Nutrition Facts : Calories 173.6 calories, Carbohydrate 22.4 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 101.3 mg, Sugar 8.5 g
BECKY'S SUGARY SUGAR COOKIES
Light, wonderful cookies that just make your day!!
Provided by Becky Schramm
Categories Sugar Cookies
Yield 24
Number Of Ingredients 6
Steps:
- Melt the butter or margarine over low heat.
- Mix together the sugar, butter and the eggs. Beat well. Sift in the flour and the baking powder. Mix in the vanilla. Drop by teaspoon onto cookie sheets.
- Bake for 10-15 minutes or until golden brown at 375 degrees F (190 degrees C).
Nutrition Facts : Calories 173.6 calories, Carbohydrate 22.4 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 101.3 mg, Sugar 8.5 g
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
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
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