The Best Rolled Sugar Cookies Recipe 455

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely. NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off."

Steps:

• Cream together butter, sweetener, and sugar in a large bowl, until smooth. Beat in eggs and vanilla extract. Stir in flour and baking powder. Cover and chill dough for at least one hour or overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll out dough on floured surface 1/4- to 1/2-inch thick. Cut into shapes with any cookie cutter. Place cookies 1-inch apart on ungreased baking sheets.
• Bake in preheated oven until golden, about 6 to 8 minutes. Cool completely.

Steps:

• 1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in flour, baking powder and salt. Cover bowl with a cling wrap and chill dough at least 1 hour or over night.
• 2. Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2 inch thick Cut into shapes and place cookies 1 inch apart on ungreased cookie sheet. Bake for 8 to 10 minutes, cool completely.

Steps:

• Preheat oven to 400*F''
• Prepare 2 baking sheets and set aside. This can be done by greasing them with butter or Crisco, non-stick spray, parchment paper, non-stick foil or a baking mat. Whatever your preferred method is.
• Cream together sugar and butter for 3 minutes or until fluffy.
• Add eggs and mix again.
• Add salt, and baking powder. Blend.
• Add 1/4 cup buttermilk, vanilla and almond extract. Blend.
• Add 2 1/2 cups flour (1/2 cup at a time).
• Add remaining 1/4 cup buttermilk.
• Then remaining flour (for a total of 4 1/2 cups). Batter should be smooth, elastic like and slightly sticky. If too sticky, add more flour a little at a time (up to 1 cup - be careful to not put TOO much flour in the dough).
• When ready to roll out, sprinkle surface with powdered sugar, not flour. These are SUGAR cookies. Roll them out in sugar! Roll to 1/4 in thickness.
• Cut out with favorite shape and transfer to prepared pan.
• Bake 10 minutes. Watch carefully as every oven bakes differently. You want the cookies to be a hint of golden under them, not dark golden. Edges should not start to show golden, you'll have to gently flip a cookie to see for sure.
• Allow cookies to cool completely then frost.

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a stand mixer fitted with the paddle attachment, cream together the granulated sugar and butter until fluffy and pale. Add the eggs and mix until incorporated, then add in the vanilla and finally add the sour cream, mixing until well blended.
• Sift together the flour, baking powder, baking soda and salt. With the mixer set to low speed, add the dry ingredients to the butter and mix until well combined. Chill in the refrigerator for about 20 minutes.
• Dust a clean surface with flour. Roll out the dough and cut into shapes with cookie cutters. Place each on the prepared baking sheet and bake for 12 minutes. Cool the cookies completely.
• For the frosting: In a stand mixer fitted with the whip attachment, whip the butter until soft and creamy. Add the confectioners' sugar, milk, vanilla and salt. Cream together until fluffy. Spread the frosting over the cookies, about 2 heaping tablespoons per 3-inch cookie.

Steps:

• Prepare a baking sheet with two pieces of parchment paper.
• In a mixer bowl, combine four, baking powder, salt. set aside.
• In another mixing bowl beat unsalted butter and sugar until light and fluffy. Add egg and vanilla. Gradually add flour mixture.
• Move to prepared baking sheet, putting one piece of parchment paper on either side of batter. Flatten the batter with rolling pin.
• Refrigerate for 35 minutes.
• Meanwhile preheat oven 350°F.
• After refrigerating take out and cut out shapes.
• Bake 8 -12 minutes each batch depending on thickness.