HOLIDAY SUGAR COOKIES
I add a hint of lemon to these delightful sugar cookies. For make-ahead convenience, freeze the dough up to three months, then thaw in the fridge before baking and decorating them. -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 9-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-15 minutes or until edges are lightly browned. Remove to wire racks., In a large bowl, combine the confectioners' sugar, butter, milk and food coloring until smooth; transfer to a resealable plastic bag; drizzle over cookies in the shape of a Christmas tree. Place one Red Hot at the top of each tree.
Nutrition Facts : Calories 169 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 97mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
BASIC SUGAR COOKIES
Sugar cookies are a buttery classic that make a delicious anytime treat. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes to add one tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 32
Number Of Ingredients 10
Steps:
- In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
- Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
- Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
- For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.
SPICED HOLIDAY SUGAR COOKIES
A twist on traditional sugar cookies, this recipe offers a pinch of cinnamon and nutmeg for holiday inspired flavor that kids and adults alike will enjoy!
Provided by Food Network
Categories dessert
Time 28m
Yield Makes 6 dozen or 24 (3 cookie) servings
Number Of Ingredients 15
Steps:
- 1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm.
- 2. Preheat oven to 375 degrees F. Roll out dough on lightly floured surface* to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.
- 3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
- 4. For the Icing, mix all ingredients except food colors. (Stir in additional milk to thin icing or more confectioners' sugar to thicken, if needed). Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached.
- 5. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) To add decorative details to cookies, spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, Colored Sugar may be sprinkled onto freshly iced cookies.
- For the variations below, omit the cinnamon and the nutmeg. Use the following extract in place of the vanilla extract in the cookies:
- Almond Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Almond Extract.
- Orange Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Orange Extract.
- Lemon Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Lemon Extract.
HOLIDAY SUGAR COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt. In a separate large bowl using an electric mixer, beat together the butter, granulated sugar and brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the vanilla and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well.
- Using slightly wet hands, roll the dough into heaping tablespoon-size balls (or use a small cookie scoop) and place them about 2 inches apart on the prepared baking sheets. Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool.
- The cookies will keep in an airtight container for up to 3 days.
HOLIDAY SWIRLED SUGAR COOKIES
The fun in this recipe is preparing the marbled icing: Release your inner abstract artist as you drizzle red and green icing across a canvas of white on a baking sheet. Instead of dipping cookies in a bowl or on a plate, the baking sheet allows you to marble many cookies at once - without the colors getting muddy.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 24 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar with an electric mixer on medium speed in a large bowl until light and fluffy, about 4 minutes. Increase the mixer speed to medium high, add the vanilla and egg and beat until incorporated. Reduce the speed to low, add the flour mixture in 2 batches and beat until just combined. Shape the dough into a disk. Wrap and refrigerate until firm, about 1 hour.
- Line 2 baking sheets with parchment paper. Generously dust a work surface with confectioners' sugar. Roll out the dough to a thickness of 1/2 inch, dusting with more confectioners' sugar as needed. (Return the dough to the refrigerator if it gets too soft.) Cut out shapes with a 2-inch round cookie cutter and arrange 2 inches apart on the prepared baking sheets. Reroll the scraps and cut out more cookies. Refrigerate the cookies until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, rotating the pans halfway through, until lightly browned around the edges, 9 to 11 minutes. Let cool completely on the baking sheets.
- For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 7 tablespoons water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 8 tablespoons water if necessary to make a smooth icing that thickly coats the back of a spoon.
- Line a baking sheet with parchment and set a cooling rack on top.
- Put 1/4 cup icing into each of 2 small bowls. Add 9 drops red food coloring to one bowl and stir until evenly combined. Add 2 drops green food coloring to the second bowl and stir until evenly combined. Pour the remaining white icing into a clean rimmed baking sheet and spread or shake to evenly coat it. Drizzle the red icing all over the white, then drizzle the green icing over both. One at a time, put the cookies face-side down in the baking sheet icing. Take the cookies out one at a time, shaking gently to let excess icing drip off, and place right-side up on the prepared cooling rack. Decorate with edible glitter or sprinkles if desired. Let the icing harden completely before serving, about 1 hour.
HOLIDAY SUGAR COOKIES
Make and share this Holiday Sugar Cookies recipe from Food.com.
Provided by MinnesotaCook
Categories Dessert
Time 55m
Yield 60 cookies, 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients.
- Roll into small balls, roll the balls in sugar, flatten with glass dipped in granulated sugar or edge of meat tenderizer hammer dipped in sugar for different design.
- Bake on ungreased cookie sheet 10-12 minutes in 350°F oven or until pale golden.
- Watch closely, take cookies out when they start to brown.
Nutrition Facts : Calories 362.4, Fat 20.9, SaturatedFat 7.5, Cholesterol 45.5, Sodium 165.2, Carbohydrate 40, Fiber 0.8, Sugar 16, Protein 4
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5/5 (3)Estimated Reading Time 7 minsCategory Cookies, Desserts, Recipe RoundupPublished Oct 16, 2020
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- Mostaccioli di Mamma. As much as I love a simple cookie, I do think that holiday cookies are great for experimenting. Spend a little extra time and try something new!
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- Gingerbread People. You really know it’s the holidays when gingerbread people come out! I always like to add a little extra ginger to mine, along with some orange zest for a little twist.
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- Cheese & Rosemary Biscuits. My love of shortbread extends beyond the sweet cookie you know and love. With no added sugar, this buttery biscuit has a pronounced cheese flavor, and the almost lemony rosemary will be such an unexpected treat.
- Jammy Coconut Mallows. These cute little sandwich cookies are made with a subtle vanilla biscuit, sweet raspberry jam, and squishy marshmallows. Chilling the dough before rolling makes the process a lot easier and less messy.
- Red Velvet Cookies. Though they don’t have those holiday flavors, you can’t deny their bright color will lift a plate or box of cookies. This recipe tops these super easy, cake-mix cookies with white chocolate chips for a red and white look.
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