Sugar cookie recipes?

Question by Sexxeh Momma: Sugar cookie recipes?
I am going to a Christmas party. i’m supposed to bring finger food desserts. Does anyone know a good recipe for sugar cookies (like the christmas tree with icing and sprinkles)

Best answer:

Answer by cinderellanjo
Classic Sugar Cookies (Cookie Exchange Quantity)

3cups powdered sugar
2cups butter or margarine, softened
2teaspoons vanilla
1teaspoon almond extract
5cups Gold Medal® all-purpose flour
2teaspoons baking soda
2teaspoons cream of tartar
Decorator’s Glaze
4cups powdered sugar
1/4cup water
1/4cup light corn syrup
1teaspoon almond extract
Food colors, as desired
Betty Crocker® decorating gel (in 0.68-oz tubes), colored sugar and/or decors, if desired
Betty Crocker® decorating icing (in 4.25-oz tubes), if desired
Flaked coconut, if desired

1.In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.

2.Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.

3.Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

4.In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
High Altitude (3500-6500 ft) Bake 6 to 7 minutes.

Stained Glass and Holiday Sprinkle Cookies (Cookie Mix)

1pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3cup butter or margarine, melted
2tablespoons Gold Medal® all-purpose flour
Betty Crocker® decorating gels, if desired
1container (12 oz) Betty Crocker® Whipped fluffy white frosting, if desired
Betty Crocker® decorating sugars, if desired

1.Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms.

2.Roll dough on floured surface to about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet. Stained Glass Cookies: Decorate unbaked cookies with gels. Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
Holiday Sprinkle Cookies: Bake and cool cookies as directed above. Frost with frosting. Gently press small cookie cutter into frosting on each cookie where you want sugar design; remove and dip bottom edge of cutter into one of the sugars, then gently press back into same stamped image on each cookie and remove cutter.
High Altitude (3500-6500 ft): No change.

Mix-Easy Rolled Sugar Cookies

1box Betty Crocker® SuperMoist® white cake mix
1/2cup shortening
1/3cup butter or margarine, softened
1teaspoon vanilla or 1/2 teaspoon almond extract or lemon extract
1cup Betty Crocker® Rich & Creamy vanilla frosting
Food colors

1.Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, shortening, butter, vanilla and egg with electric mixer on low speed 30 seconds, then on high speed 1 minute.

2.Divide dough into 4 equal parts. Roll each part 1/8 inch thick on lightly floured cloth-covered surface with cloth-covered rolling pin. Cut with 2 1/2-inch cookie cutters into desired shapes; sprinkle with sugar. On ungreased cookie sheet, place 2 inches apart.

3.Bake 5 to 7 minutes or until light brown. Cool 1 minute; remove from cookie sheet to cooling rack. In microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted; stir. Frost cookies. Stir together small amounts of water and food color. Paint colors on freshly frosted cookies, using fine-tip brush, then swirl colors with brush or toothpick to create marbled designs. Dry completely before storing.
High Altitude (3500-6500 ft): No changes.

Chocolate Lover’s Sugar Cookies

1cup sugar
1/2cup butter or margarine, softened
1 1/2teaspoons vanilla
1package (3 oz) cream cheese, softened
3oz semisweet or bittersweet baking chocolate, melted, cooled
2 1/2cups Gold Medal® all-purpose flour
1/2teaspoon baking powder
1/2teaspoon salt
6oz vanilla-flavored candy coating (almond bark), melted
6oz chocolate-flavored candy coating (almond bark), melted

1.Heat oven to 375°F. In large bowl, beat sugar, butter, vanilla, egg, cream cheese and chocolate with electric mixer on medium speed until smooth, or mix with spoon. Stir in flour, baking powder and salt.

2.On lightly floured cloth-covered surface, roll half of dough at a time to 1/8-inch thickness with cloth-covered rolling pin. Cut into desired shapes with 2 1/2-inch cookie cutters (dip cutters into baking cocoa if desired). On ungreased cookie sheet, place shapes about 1 inch apart.

3.Bake 8 to 10 minutes or until dry and set. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

4.Dip half of each cookie into melted vanilla coating; drop small dots of melted chocolate coating on soft vanilla coating. Drag toothpick through coatings for marbled design. Place on waxed paper. Let stand about 10 minutes or until coating is firm.

What do you think? Answer below!

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  1. Joanne A. W says:

    Here are several different recipes for Christmas trees:,1-0,cookie_trees,FF.html

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