Colleens Sugar Cookies Deluxe Sugar Cookies Recipes

Steps:

• 1. Cream together butter and powdered sugar. Add egg. Mix well. Add vanilla & almond extract.
• 2. Mix together dry ingredients and add to butter/sugar mixture. Mix well.
• 3. Cover and refrigerate at least 2 hours.
• 4. Let sit at room temperature for about 10 minutes. Divide dough in half. Roll out on lightly floured surface to desired thickness. Cut with cookie cutters. Bake on ungreased baking sheets at 375 degrees for 7-8 minutes. To keep cookies soft, roll them a little thick, and pull from oven before brown. They will set up a bit after you take them from oven. Frost with desired frosting. Store in airtight container.

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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Chill for at least 1 hour or until easy to handle. , Divide dough into fourths. On a surface lightly sprinkled with confectioners' sugar, roll out 1 portion of dough to 1/8-in. thickness. Cut into desired shapes using 2-in. cookie cutters. Place on ungreased baking sheets. Repeat with remaining dough. Bake at 350° for 7-8 minutes or until the edges begin to brown. Remove to wire racks to cool.

Steps:

• In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
• Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.
• Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.
• Heat oven to 350 degrees. Roll out dough 1/4-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1 1/2 inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.
• Bake until golden brown at the edges, 12 to 14 minutes.
• Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.

Steps:

• In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
• Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.

Steps:

• Mix thoroughly butter, powdered sugar, egg, and vanilla. Blend in baking soda, cream of tartar, and flour. Cover and chill for 2 to 3 hours.
• Heat oven to 375 degrees.
• Divide the dough in half, and roll each half of dough 3/16" inch thick on a lightly floured or cloth-covered board.
• Cut into desired shapes and place on a lightly greased baking sheet. Decorate with colored sugar or candy sprinkles.
• Bake 7 to 8 minutes or until light brown on the edges.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill 1-2 hours. , Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place on greased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, in a small bowl, combine butter, sugar, vanilla and enough milk to achieve a spreading consistency. If desired, tint with food coloring. Frost cookies; decorate as desired.

Steps:

• Mix powdered sugar, margarine, vanilla, almond extract and egg in large bow. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Grease cookie sheet lightly. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with cookie cutters. Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack. Frost with creamy Decorator's Frosting, and decorate. About 5 dozen 2-inch cookies