To Roll Or Not To Roll Sugar Cookies Recipes
BEST NO-ROLL SUGAR COOKIES
Who said the best sugar cookies only come from a bakery? Definitely not us! Instead, easily make the same delicious, soft and chewy bakery-quality sugar cookies from the comfort of your own kitchen with this sweet and simple sugar cookie recipe. No rolling, no complex ingredients, just a little measuring and mixing and you'll be on your way to enjoying a large batch of these classic and sweet treats. Add colored sugar right before baking for a fun twist or keep them simple with classic sugar. Either way, this sugar cookie recipe will quickly become a simple-to-make favorite in your home for when you need to satisfy a sweet tooth!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Line cookie sheets with cooking parchment paper; set aside.
- In large bowl, beat 1 cup granulated sugar and butter with electric mixer on low speed or with spoon until light and fluffy. Stir in vanilla, nutmeg and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. Place 2 inches apart on lined cookie sheets. Flatten slightly with bottom of glass dipped in sugar.
- Bake 9 to 11 minutes or until set. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg
THE BEST ROLLED SUGAR COOKIES
Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! 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.
Provided by J. Saunders
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 7
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.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g
SUGAR COOKIES TO ROLL OR NOT
A recipe that my Mom got off a bag of flour. I am typing it as the drop cookie method (that's the way I made them). For roll and cut-out version sub 1 1/2 cups POWDERED sugar for the granulated sugar.
Provided by Parsley
Categories Drop Cookies
Time 21m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Lightly spray cookie sheets w/ nonstick spray.
- In a mixing bowl, beat together granulated sugar and butter. *If planning to roll and cut out, use 1 1/2 cups of powdered sugar instead.
- Beat in the extracts and egg.
- Sift together flour and baking soda; gradually beat into the creamed mixture.
- Drop by rounded spoonfuls on to the cookie sheets.
- Place some extra sugar on a plate. Dip a flat-bottomed glass in the sugar and lightly flatten the dough.
- Bake at 350 for 8-9 minutes or until edges just slightly turn golden.
- *If doing roll out method, chill dough for at least 3 hours. Roll on to lightly floured surface to about 1/4" thick. Cut out with cookie cutters and bake 9-11 minute.
Nutrition Facts : Calories 98.7, Fat 5.3, SaturatedFat 3.3, Cholesterol 19.4, Sodium 55.9, Carbohydrate 11.8, Fiber 0.2, Sugar 5.6, Protein 1.1
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