The Best Rolled Sugar Cookies Food

THE BEST ROLLED SUGAR COOKIES

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.

THE BEST ROLLED SUGAR COOKIES

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.
• For the icing, combine the last 5 ingredients in a blender until creamy. Slowly add the milk so that you may choose your consistency.

BEST ROLLED SUGAR COOKIES

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.

SUGAR COOKIES

Steps:

• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

ROLLED SUGAR COOKIES

Steps:

• In large bowl, mix 1 cup sugar, the butter, 3 tablespoons milk, vanilla and egg until well-blended.
• Stir in flour, baking powder and salt until mixed.
• Cover with plastic wrap; refrigerate 1 hour for easier handling.
• Heat oven to 400*.
• On lightly floured surface, roll out 1/3 of the dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated.
• Cut with floured 2-inch cookie cutter.
• Place 1 inch apart on ungreased cookie sheets.
• If not using glaze, sprinkle with sugar.
• Bake 5 to 9 minutes or until edges are light golden brown.
• Immediately remove from cookie sheets to cooling racks.
• Cool completely about 15 minutes.
• To prepare glaze: In small bowl, mix powdered sugar and enough milk with spoon until smooth and spreadable.
• Spread glaze over cookies.
• Sprinkle with colored sugar.

THE BEST ROLLED SUGAR COOKIES

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.

THE BEST ROLLED SUGAR COOKIES

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.

THE BEST ROLLED SUGAR COOKIES RECIPE - (4.5/5)

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."

MY FAVORITE ROLLED SUGAR COOKIES

Steps:

• In a large bowl, cream together sugar, butter, milk, vanilla and egg.
• Lightly spoon flour into a measuring cup, level off. Add the flour, baking powder and salt to creamed mix, mix well.
• Cover and refrigerate for 1 hour for easier handling.
• Preheat oven to 400 degrees.
• On lightly floured surface, roll out 1/3 of the dough at a time to approximately 1/8 inch thickness (I don't whip out a measuring tape at this point--just an estimation--eyeball to the thickness that you prefer.).
• Cut with desired cookie cutters.
• Place 1 inch apart on ungreased cookie sheets. Decorate as desired.
• Bake at 400 degrees 5-9 minutes until edges are very light golden. (In my oven, this takes about 6 minutes.) Be careful not to overbake (if you like soft cookies, as I do.).
• Immediately remove from cookie sheets to cooling racks.

HEALTHIER (BUT STILL) THE BEST ROLLED SUGAR COOKIES

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.

ROLLED SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees.
• 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.
• Roll out dough on floured surface 1/4 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.