Grandmas Cut Out Sugar Cookies Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C) .
• Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.
• On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.
• Bake for 6 to 8 minutes, or until delicately brown.

Steps:

• Mix sugar, shortening, buttermilk, and egg together in the bowl of an electric stand mixer (such as KitchenAid®) until creamy.
• Combine flour, baking powder, baking soda, vanilla extract, and salt in a bowl. Beat into sugar mixture, 1/2 cup at a time, mixing well after each addition. Leave dough to set in a refrigerator for at least 2 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Roll dough out on a lightly floured work surface using a lightly floured rolling pin to desired thickness. Cut into shapes using cookie cutters and place onto ungreased cookie sheets.
• Bake in the preheated oven until bottoms begin to lightly brown, 8 to 12 minutes. Let cookies cool completely on wax paper or a wire rack, 15 to 30 minutes.
• Combine confectioners' sugar and milk in a bowl. Mix into a paste, adding more sugar or milk as needed. Spread frosting thinly onto cooled cookies and cover with sprinkles.

Steps:

• In a large bowl, cream the sugar, butter, vanilla and salt. Add eggs and mix well. Combine the flour, baking powder and baking soda; add to creamed mixture. Chill until firm, about 1 hour., On a floured surface, roll dough to 1/4-in. thickness. Cut shapes with cookie cutters; place on greased baking sheets. Bake at 375° for 7-12 minutes (depending on size) or until light golden brown. Remove to wire racks to cool completely., In a large bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.

Steps:

• Beat butter and sugar with an electric mixer in a large bowl until smooth. Add first egg while continuing to beat, incorporating the egg fully before adding the second and beating fully into the mixture. Beat vanilla extract and almond extract into the mixture with the third egg.
• Stir flour, cream of tartar, baking soda, and salt together in a separate bowl; add to the wet mixture and beat just until the wet and dry combine into a cookie dough. Shape dough into a ball, wrap in plastic wrap, and refrigerate until chilled, at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out onto a flour-dusted surface and cut with cookie cutters. Arrange cut cookies onto baking sheets.
• Bake cookies in preheated oven until beginning to brown around edges, 6 to 8 minutes.

Steps:

• Preheat oven to 425 degrees F. Cream margarine and sugar. Add milk, egg, and vanilla and stir well. Add flour and baking powder. Chill. On well-floured board, roll out and cut into shapes. Put onto greased baking sheet and sprinkle with sugar or decorate with sprinkles. Bake for 5 minutes. Cool on racks.

Steps:

• Cream margarine and sugar in mixer, beating well until light and fluffy. Add egg and beat well. Add vanilla until combined. In a separate bowl, sift flour, baking soda and cream of tartar three times. Add to creamed mixture. Beat until combined. Form dough into a ball, cover and chill at least one hour.
• Heat oven to 350 degrees. Place a clean dishcloth on the work surface and lightly flour the cloth. Place dough on cloth and roll thin, 1/4 to 1/8 of an inch. Cut into circles or other desired shapes. Carefully transfer cookies to baking sheet. Sprinkle with sugar. (Will need to bake in several batches.) Bake 7 to 10 minutes or just until brown around the edges. Cool a few minutes on baking sheet, then remove to rack to cool completely.

Steps:

• Preheat oven to 425 degrees F. Cream margarine and sugar. Add milk, egg, and vanilla and stir well. Add flour and baking powder. Chill. On well-floured board, roll out and cut into shapes. Put onto greased baking sheet and sprinkle with sugar or decorate with sprinkles. Bake for 5 minutes. Cool on racks.

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with sour cream, beating well after each addition. Cover and refrigerate for 1-2 hours or until easy to handle. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on lightly greased baking sheets. Sprinkle with remaining sugar. Place a raisin in the center of each cookie. , Bake at 375° for 10-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks.

Steps:

• Cream butter and sugar. Add vanilla.
• Mix in egg, salt, cinnamon, and baking powder.
• Add flour and mix until a dough-like form is reached.
• Refrigerate for 30 minutes before rolling out.
• On a lightly floured surface, roll out dough to a 1/4 inches thickness and cut out with desired cutters.
• Bake at 350°F.
• For soft cookie: 8 minutes, at first they will appear unfinished, but they will harden as they cool.
• For hard/crispy cookie: 12 minutes, they will become nice and crunchy once they cool.
• Frost with 1 1/4 cup powdered sugar and 2 Tbs water.
• Eat and enjoy.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a large bowl, cream together the lard and sugar. Beat in the eggs one at a time, then stir in the buttermilk. The mixture will be very runny at this point. Combine the flour, baking soda, nutmeg and salt; stir into the buttermilk mixture by hand using a wooden spoon. Try not to over mix the dough or the cookies will be dense. Drop by spoonfuls onto the prepared cookie sheets. For cut out cookies, the dough should be refrigerated for a couple of hours. Roll out to 1/2 inch thickness and flour your cookie cutter between each cut.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Cream Crisco and sugar.
• Add eggs and vanilla.
• Mix in dry ingredients.
• Touch dough with your finger. If any dough sticks to your finger, add flour a little at a time until when you touch the dough, none comes off on your finger.
• On a lightly floured linen towel, roll out dough to between 1/8 and 1/4-inch thick.
• bake at 350° for 8-10 minutes or until edges of cookies BEGIN to turn golden brown.
• Let cool on cookie sheet.
• Decorate as desired.

Steps:

• Sift dry ingredients together.
• Add shortening or margarine using a fork to combine with dry ingredients.
• Add unbeaten eggs and vanilla.
• Mix well.
• Add ground pecans for added flavor. (This is how Grandma always mixed hers).
• Whisk the dry ingredients together, add alternately with the eggs and vanilla.
• Mix well.
• Roll out thin on floured board and cut with floured cookie cutters.
• Decorate with sugar.
• Bake at 375°F for 8 minutes.
• Makes about 6 dozen.