Buttery Sugar Cookies Food

EASY SUGAR COOKIES

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.

BUTTERFLY SUGAR COOKIES

Steps:

• For the cookies: Combine the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 2 minutes. Add the vanilla and eggs and beat until fully combined, scraping down the sides of the bowl halfway through with a spatula.
• Sift together the flour, baking powder and salt in a separate bowl.
• With the mixer on low speed, add the dry ingredients to the butter mixture, alternating with the milk in 2 batches; mix until the dough comes together.
• Divide the dough in half and flatten each portion into a disk. Place each disk into a separate resealable plastic bag. Refrigerate the dough until firm, about 2 hours.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out both pieces of dough until about 1/4 inch thick.
• Using 2 different sized butterfly cookie cutters (2-inch and 3-inch), cut out as many cookies as you can. Use the 2-inch cutter on one portion of dough and the 3-inch cutter on the other portion of dough. Be sure to dip the cutters in flour every other cookie or so while you are cutting them out to prevent the dough from sticking.
• Transfer as many of the cookies as will fit onto the prepared baking sheets and bake until they're just set but not browned, about 7 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely before decorating. Repeat with the remaining cookies.
• For the icing: Combine the powdered sugar, milk and egg whites in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until thick and glossy. Add more powdered sugar if the icing seems too thin. Add more milk if it is too thick. You may need to play with it until it is just right. The icing should be loose enough to stick to the cookies in an even layer, but not too loose to slide off.
• For decorating: Divide the icing among 3 or 4 smaller bowls. Add 2 to 3 drops each of red and orange food coloring to each bowl, scattering it over the surface of the icing. Drag a toothpick through the drops a few times to make swirls.
• Dip the top of each cookie in the icing and let the excess drip off over the bowl. Transfer the dipped cookies to a rack and allow to dry completely. When the colors in the first bowl of icing become too muddled, move on to the next bowl of icing and so forth until all the cookies are iced. Let the icing dry completely, about 1 hour.

BUTTER COOKIES II

Steps:

• In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
• Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS

Steps:

• For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
• In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
• Cover bowl with plastic wrap and chill for 2 hours.
• Set oven to 400°F.
• Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
• On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
• Cut into desired shapes using cookie cutters.
• Place cookies 2-inches apart on cookie sheet.
• Bake 4-6 minutes.
• Remove cookies to wire racks to cool completely before icing.
• For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
• Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
• Divide into as many separate bowls as you wish for different colours.
• Add in food colouring until desired intensity is achieved.
• Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
• Allow to set on waxed paper.

BUTTER COOKIES

Steps:

• Into a bowl sift together flour, salt, and baking powder. In a large bowl with an electric mixer beat butter until creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg and vanilla and beat until combined well. Gradually add flour mixture, beating until mixture just forms a dough.
• Divide dough between 2 large sheets of wax paper and form each half into a 10- x 1 1/2-inch log, wrapping it in wax paper. Chill logs until firm, at least 4 hours, and up to 5 days. Dough may be frozen, wrapped in foil, 2 months. Let dough soften slightly before cutting. Preheat oven to 375°F. and lightly butter a baking sheet.
• Cut dough into 1/8-inch-thick slices and arrange slices about 1/2 inch apart on baking sheet. Bake cookies in batches in middle of oven until golden around edges, 10 to 12 minutes, and transfer with a metal spatula to a rack to cool. Cookies may be kept in an airtight container at room temperature 5 days.

BUTTERY SUGAR COOKIES

Steps:

• Make dough:
• Beat together butter, sugar, and salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then mix in flour.
• Halve dough and form each half into a disk, then wrap in wax paper. Put each disk in a resealable plastic bag and chill until firm enough to roll into balls, about 1 hour.
• Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
• Bake and decorate cookies:
• While oven heats, work with 1 piece of dough (keep remaining dough chilled). Roll 1 level tablespoon of dough into a ball, then roll in coarse sugar in a shallow bowl to coat completely. (If dough becomes too soft to roll easily into balls, quick-chill in the freezer or chill in the refrigerator.)
• Place balls 2 inches apart on a lined baking sheet. With the flat bottom of a glass, flatten balls into 2-inch rounds.
• Bake cookies, one sheet at time, until bottoms are golden, 12 to 15 minutes total. Cool on sheets 2 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

BUTTERY DROP SUGAR COOKIES

Steps:

• Sift together: flour, baking soda, and salt; set aside.
• Cream together: butter or margarine, shortening, sugar and vanilla.
• Blend in egg.
• Stir in dry ingredients.
• Blend in the milk.
• Drop by teaspoon onto ungreased cookie sheet.
• Bake in 350° oven for 10-12 minutes.

VANILLA-BUTTER SUGAR COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.

BEST EVER BUTTER SUGAR COOKIES

Steps:

• Combine butter, sugar, and egg in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour, orange juice, vanilla, and baking powder. Beat until well mixed. Divide dough into thirds. Wrap in plastic wrap and shape into disks. Refrigerate until firm (about 2-3 hours).
• Heat oven to 400 degrees. On lightly floured surface roll out dough, 1/3 at a time (keeping remaining dough refrigerated). Roll to 1/4 inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Sprinkle with decorative sugars if you don't plan on frosting them. Bake 6-10 minutes or until edges are very lightly browned. Cool completely.
• Frost or decorate as desired.
• Preparation time does not include time in refrigerator.

SOFT AND BUTTERY SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (325 for convection ovens).
• Beat the butter and sugars on medium speed until fluffy (1-2 minutes). Add the oil, eggs, and vanilla and beat for another minute.
• In a separate bowl, whisk together flour, salt, baking soda, and cream of tartar.
• Slowly mix in flour mixture in two parts, on low until dough is just combined.
• Form dough into a ball and wrap in plastic wrap and refrigerate 4 hours or overnight (this will make for a much flakier, tender texture, and gives time for the flavors to meld and mature. It will also make the dough much easier to handle).
• Cut off sections of dough and roll into 1 inch balls. Place on ungreased cookie sheet spaced apart 2-3 inches.
• Coat the base of a flat-bottomed glass in a thin smear of butter and dip in granulated sugar. Gently press the glass onto each dough ball until approximately 1/4 " thick (can be pressed thinner, which produces a slightly crisper, more delicate cookie).
• Bake on rack in bottom third of oven and bake for 9-11 minutes. Light cookie sheets work best, but if using a dark cookie sheet, adjust oven temp to 325 and begin checking for doneness after 8 minutes or so. Cookies are done when they are *just* starting to darken slightly around the edges. (Try not to overcook--this may produce a "burnt butter" taste. Err on the side of underdone.).
• Move promptly to cooling rack for 10 minutes before eating or storing. Enjoy!

BUTTER SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place parchment paper on or grease 1 baking pan.
• In a small mixing bowl combine flour, baking powder, and salt.
• With an electric mixer, cream butter. Add sugar and beat until light and fluffy. Add egg yolk and vanilla. Mix until well combined.
• Add dry mixture and milk alternately, starting and ending with dry.
• You should have a dough that is soft but not sticky. Place in fridge for 30-60 minutes.
• Remove dough from fridge and roll out to 1/4 inch thick on a lightly floured surface. Use chosen cookie cutters to cut out shapes.
• Place shapes on baking pan and bake for 10-12 minutes, until lightly browned on edges.
• Allow to cool completely before icing.
• Beat butter with an electric mixer. Add powdered sugar and beat until smooth and creamy. Add vanilla. Add milk, a tablespoon at a time, until desired consistency is reached.
• Spread on cookies, or pipe icing on with a piping bag. Feel free to decorate with sprinkles!

BUTTERY SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Sprinkle with sugar; place a walnut or raisin in the center of each if desired. , Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

BUTTERY SUGAR COOKIES

Steps:

• Cream butter and sugars.
• Add oil, eggs and vanilla and mix.
• Add dry ingredients gradually.
• Measure out by level spoonfuls.
• Roll into balls.
• Place on ungreased cookie sheet and flatten with the bottom of a glass dipped into sugar.
• Bake at 375 until just set and edges are slightly browned (about 10 minutes.).

BUTTERY ALMOND COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the eggs 1 at a time, the vanilla and almond extracts and blend well. In separate bowl, combine the flour, baking powder, salt and ground almonds. Add flour mixture to sugar mixture and blend well. Fold in the slivered almonds. Roll out dough onto a flour dusted work surface and cut into desired shapes. Place cookies onto parchment lined cookie sheet and bake for 8 to 10 minutes. Transfer to a wire rack to cool.