Soft Sugar Cookies I Recipes

Steps:

• Whisk together the flour, baking powder and salt in a small bowl.
• Beat the sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes. Beat in the eggs and then the vanilla. Add the flour mixture and beat on medium-low speed until completely incorporated. Scoop out heaping tablespoonfuls of the dough, roll with your hands into balls and refrigerate until firm, about 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put some sugar in a small bowl. Roll the chilled dough balls in the sugar and arrange on the prepared baking sheets about 2 inches apart.
• Bake until the bottoms and edges are just barely golden and the tops are no longer glossy, 14 to 16 minutes, rotating the baking sheets about halfway through. Let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy; beat in extracts and eggs, one at a time. In another bowl, whisk together flour, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. , Drop dough by rounded tablespoonfuls 3 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown, 8-10 minutes. Remove from pan to wire racks; cool completely., For frosting, beat butter, confectioners' sugar, extract and enough water to reach desired consistency. If desired, tint with food coloring. Spread over cookies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
• Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Steps:

• In a medium bowl, whisk the flour, baking soda, and salt to combine.
• In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
• Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
• Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
• Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
• Frost the cooled cookies and decorate as you wish.
• Enjoy!

Steps:

• Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well.
• Drop by heaping teaspoon approx 3" apart on an ungreased cookie sheet.
• Flatten with bottom of glass moistened with water and dipped in sugar.
• Bake at 400°F for 6-10 minutes or just until lightly golden.

Steps:

• Cream the margarine and add the sugar gradually. Beat until light and fluffy. Add eggs one at time, mixing well after each addition.
• Stir in the vanilla. Add the flour, cream of tartar, baking soda and salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight.
• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Roll dough out on a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto the prepared baking sheets.
• Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has a golden appearance.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
• Cream the butter, sugar and brown sugar in the bowl of a stand mixer fitted with the paddle attachment (or with an electric hand mixer), until light and fluffy, 3 to 4 minutes.
• Add the eggs and mix on medium speed to combine, then scrape the bowl well. Beat in the vanilla on medium speed.
• Whisk together the flour, baking powder and salt in a medium bowl. Add about half of the flour mixture to the bowl of the stand mixer and mix on low speed to combine. Scrape the bowl well, then add the remaining flour mixture and mix on low speed to combine.
• Scoop the dough into 1/4-cup mounds. Place the sprinkles in a shallow bowl. Roll the balls of dough fully in the sprinkles and transfer to the prepared baking sheets, staggering the rows of cookies to allow them room to spread during baking. Gently press each cookie with your fingers to flatten.
• Bake, switching the baking sheets halfway through and rotating them from front to back, until the cookies spread and are lightly golden around the edges, 10 to 12 minutes.
• Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

Steps:

• In a large bowl, cream the butter and 2 cups of the sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, baking powder and 1 teaspoon of the cardamom; add to creamed mixture alternately with milk. In a small bowl, combine the remaining sugar and cardamom; dip rounded teaspoonfuls of dough into sugar mixture. Place on greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.

Steps:

• Stir together flour, baking powder and salt; set aside.
• In a large bowl, cream together butter and sugar until fluffy.
• Beat in eggs one at a time, then beat in vanilla.
• Gradually stir in dry mixture just until blended.
• Roll the dough into walnut-sized balls then roll in colored sugar.
• Refrigerate balls for at least 20 minutes or freeze until ready to bake.
• Place cookies 2" apart on an un-greased cookie sheet and flatten slightly with the palm of your hand.
• Bake in a 350°F oven for 8-10 minutes until lightly browned at the edges.
• Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.