Large Batch Sugar Cookies Recipes

Steps:

• Cream vegetable oil and butter or margarine. Add sugars and blend well. Add eggs and vanilla. Sift dry ingredients and add above. Refrigerate dough for several hours after mixing.
• Preheat oven to 350 degrees F (180 degrees C).
• Dough will be soft. Shape into balls. Dip in sugar. Place on greased cookie sheet. Flatten slightly with a glass dipped in sugar. Bake for 12 minutes.

Steps:

• In a large bowl, cream sugar and lard together. Add eggs and vanilla, mix until smooth. Sift together the flour, baking powder, baking soda and salt. Add the dry ingredients alternately with the buttermilk. Dough should be soft but not soupy. Chill for at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared baking sheets. Bake for 12 to 15 minutes in the preheated oven. Remove cookies to cool on wire racks. Frost with Butter Icing for Cookies.

Steps:

• Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
• With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
• Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

Steps:

• In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in the nuts and chips. , Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.

Steps:

• Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well. Chill in large pancake shapes wrapped in parchment or waxed paper for 1 to 2 hours. Preheat oven to 350 degrees before baking cookies. Cover baking sheets with parchment paper or silpat mats to prevent cookies from spreading. On surface dusted with powdered sugar, roll dough to approx 1/8″ thick. Use cookie cutters dipped in powdered sugar to cut dough into shapes. Bake on baking sheet at 350 degrees for 8 to 10 minutes until just beginning to turn brown around the edges. This recipe can make up to 5 dozen 4-6″ cookies.

Steps:

• Mix together flour, salt, soda, and baking powder and set aside.
• Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well. Add vanilla, beat. Add milk, beat. Slowly add in the flour mixture, one to two cups at a time, and mix well.
• When all ingredients have been added in, cover with plastic wrap and refrigerate at least two hours or overnight before baking.
• Before baking, preheat the oven to 350.
• Scoop dough by teaspoon-fulls and roll into balls, then place onto cookie sheet. Use a kitchen glass dipped in white sugar to flatten the balls of dough. Bake in preheated oven aprox 12 min, or until golden.
• Let set on cookie sheet for aprox 3 min, until firm, then transfer to cooling rack, or wax paper, to cool completely.
• *These can also be sprinkled with Cinnamon before baking to make Snickerdoodle or Spice Cookies.

Steps:

• Mix margarine, sugar, milk, cocoa, and salt, and bring to a boil, stirring constantly. Boil for 1 minute.
• Remove from heat and add remaining ingredients. Stir thoroughly and drop by spoonfuls onto waxed paper or foil.