Best 9 Crisp Sugar Cookies Recipes

CRISP SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

CRISP LEMON SUGAR COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

TENDER CRISP SUGAR COOKIES

Steps:

• Cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients, add to creamed mixture; mix to blend.
• Shape dough into 1 inch balls. Dip in regular or colored sugar or decorator sprinkles. Place on lightly greased cookie sheet. Flatten slightly with the bottom of a water glass.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes. *Larger cookies bake at 350 degrees F (175 degrees C) for 15 minutes.

ANGEL SUGAR CRISP COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside. Cream butter, shortening and sugars until light and fluffy. Add egg and vanilla extract. Beat until combined. Sift flour. Resift with baking soda, cream of tartar and salt. Gradually add to creamed mixture. Blend until well combined. Roll dough into 1" balls and roll tops (or entire dough ball) in additional sugar. Place sugar side up on prepared cookie sheets. Bake 10 minutes or until light brown on bottoms. Remove to wire racks to cool completely. Yield: 4 dozen

CRISP LEMON SUGAR COOKIES

Steps:

• In a mixing bowl, cream butter, shortening and sugar.
• Add the egg, milk and extracts. Combine the flour, salt, leon rind, and baking soda; gradually add to creamed mixture.
• Shape into 1-in. balls or drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Flatten with a glass dipped in sugar.
• Bake at 400 degrees F for 9-11 minutes or until edges are lightly browned.
• Immediately remove to wire racks to cool.

CLASSIC CRISP SUGAR COOKIES

Steps:

• In a large bowl, cream sugar, butter and shortening until light and fluffy. Add eggs, one at a time. Beat in sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 30 minutes or until the dough is easy to handle., On a powdered sugar-covered 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. Sprinkle with granulated sugar. Bake at 350° for 7-8 minutes or until edges are lightly browned. Remove to wire racks to cool.

CRISP SUGAR DOILY COOKIES

Steps:

• Whisk flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy. Beat in egg and vanilla, until just combined. Reduce speed to low, and slowly add flour mixture, beating until just combined. Shape into a disk, wrap in plastic, and refrigerate until firm, about 30 minutes (or up to 2 days).
• Preheat oven to 325 degrees. Cut dough in half. On lightly floured parchment, roll out each piece slightly thicker than 1/8 inch. Using scallop-edged or fluted cutters, cut out cookies, and place on a baking sheet 1 inch apart. Freeze until firm, about 10 minutes.
• Remove from freezer, and cut out doily patterns in centers of cookies using aspic cutters; discard scraps. (If dough softens, return to freezer until firm.) Bake until edges begin to turn golden brown, 12 to 15 minutes. Let cool on a wire rack.

EGGLESS CRISP SUGAR COOKIES

Steps:

• Preheat the oven to325°F.
• Sift together the flour, sugar, baking powder and soda. Set aside. Cream together the sour cream, butter, milk and vanilla; mix well. Stir in the flour mixture.
• Drop by teaspoonfuls onto greased cookie sheets, flatten with fork. Sprinkle with sugar. Bake in the preheated oven for 10-12 minutes, until firm and golden coloured. Cool for 2 minutes in the oven and remove to a wire rack to cool completely.

CRISP ALMOND SUGAR COOKIES

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.