The Best Soft And Chewy Sugar Cookies You Will Ever Make Recipes

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. , Place 1-in. apart on ungreased baking sheets. Bake at 375° until edges begin to brown, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For icing, in a small bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high until soft peaks form, 4 minutes. Cover icing with damp paper towels or plastic wrap between uses., Working quickly, spread or pipe icing over cookies; let dry at room temperature for several hours or until firm. Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies. Let stand until set. Store in an airtight container.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
• In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
• Wrap dough with plastic wrap and chill for 30 minutes to 1 hour.
• Roll the dough into walnut-sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Cream sugar and shortning. Add sour cream, eggs, and almond/vanilla. Mix well.
• In a separate bowl, mix flour, baking soda, and salt.
• Add to creamed mixture until well blended. Remember, the more you mix, the tougher your dough will be.
• Chill for a few hours (at least 3-4). The dough will be soft and slightly sticky.
• Roll out (I use a floured pastry cloth), and cut with a cookie cutter. Flour cutter between each cookie to prevent sticking.
• Bake at 350 degrees for 8-10 minutes. Cookies shouldn't be brown, just done to the touch.
• FROSTING- See ingredients below.
• 2 lbs. powdered sugar 1 cup shortening 1/2 cup water 1/2 teaspoon almond extract.
• Just mix ingredients until smooth.

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.