Moms Sugar Cookies Recipes

Steps:

• In a large bowl, whisk flour, baking powder and nutmeg. In another bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolks and eggs. Dissolve baking soda in hot water. Add sour cream and dissolved baking soda to creamed mixture. Gradually beat in flour mixture (dough will be sticky). Refrigerate, covered, overnight., Preheat oven to 350°. Working with one-third of the batch at a time, roll dough on a well-floured surface to 1/4-in. thickness. (Cover and refrigerate remaining dough until ready to roll.) Cut with a floured 2-1/2-in. round or other shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle tops with sugar and top with walnuts., Bake 8-10 minutes or until cookies are set but not browned. Remove from pans to wire racks to cool.

Steps:

• Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.

Steps:

• Cream sugar, shortening and eggs in large mixing bowl. Mix in other ingredients-add flour a little at a time, using wooden spoon if mix gets too thick for electric mixer. Chill dough for 15 minutes.
• Preheat oven to 350°F.
• Use plenty of flour to roll out dough about 1/4 in thick; cut with assorted cookie cutters. Bake for 10-12 min or until cookies are just lightly brown on bottom.
• Frosting: Melt butter in microwave; add milk and vanilla and stir.
• Place powdered sugar in separate containers. Add a little milk mixture and stir until frosting reaches desired consistency. Use food coloring and assorted sprinkles to frost/decorate cookies as desired.

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:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking pans with parchment paper.
• Mix confectioners' sugar, butter, egg, vanilla, and almond extract in a bowl with an electric mixer until it comes together well and butter is not clumpy. Slowly mix in baking soda and cream of tarter, then flour. When the dough becomes tougher to mix, use your hands to mash and knead until the dough is completely formed.
• Transfer dough to a large, floured work surface. Carefully roll to a thickness of about 1 centimeter or a little more; the thicker the dough, the softer the cookie. (These cookies will puff up in the oven.) Add flour to your work surface, the dough, and the rolling pin as needed.
• Cut out as many shapes as you can cleverly fit in the dough. Remove any extra dough from the perimeters of your cookies. Save all the scraps and roll into another ball for the next round of rolling and cutting out cookies.
• Delicately transfer the cookies to the prepared baking sheets, leaving at least 1 inch of space between each one.
• Bake one tray at a time on the middle rack of the preheated oven, until cookies are still white on top and have fluffed up, 7 to 8 minutes. If they brown lightly along the edges, they should be removed immediately. Let the cookies sit on the tray for 1 minute and then transfer them to a wire rack to cool while you bake the second sheet of cookies.
• While cookies are cooling, prepare frosting by beating butter, egg white, and vanilla together in a bowl until creamy. Slowly mix in confectioners' sugar until smooth. Divide frosting into smaller bowls. Add 2 to 3 drops food coloring per bowl and mix well.
• Apply a thick layer of frosting to cooled cookies, spreading as smoothly as you can. Leave cookies on wire racks and cover with waxed paper. Let sit until frosting has hardened, 8 hours to overnight.

Steps:

• In a large mixing bowl, cream sugar, shortening and eggs.
• Add 1 cup flour, soda, salt, and baking powder.
• Combine milk and vanilla.
• Add to creamed mixture alternately with remaining 4 cups flour.
• Cover and chill at least 1 hour.
• Roll onto lightly floured surface 1/4 inch thick.
• Cut with desired shapes.
• Bake on ungreased cookies sheets at 400°F for 8-10 minutes or until edges just begin to turn light golden brown.
• Cool and frost with favorite frosting.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.