Best 4 Darias Best Ever Sugar Cookies Recipes

BEST DARN SUGAR COOKIES EVER

Steps:

• Cream sugar, butter, powdered sugar, and oil.
• Then cream in eggs and vanilla.
• In a separate bowl mix baking soda, cream of tartar, and flour.
• Start adding dry ingredients to creamed ingredients less than 1 cup at a time.
• Chill in refrigerator at least 2 hours.
• Drop 1-2" balls on the cookie sheet.
• If you would like, you can flatten the balls with the bottom of a drinking glass that has been dipped in sugar.
• Bake at 350° for 10-12 minutes or until the edges are browned.
• You can also sprinkle on cinnamon and sugar, colored sugar sprinkles, etc.

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.

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.

DARIA'S BEST-EVER SUGAR COOKIES

Steps:

• In a large bowl, beat almond paste and egg yolks until well blended. Add the butter, sugar and salt; beat until light and fluffy. Gradually add flour and mix well. Divide into four portions; shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 1-2 hours or until easy to handle. On a lightly floured surface, roll one portion of dough to 1/4″ thickness. Cut with a floured 2-1/2″ cookie cutter. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough. Bake at 375 degrees for 6-8 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely. For Frosting: Beat the confectioners sugar, meringue powder and water until fluffy, about 5 minutes. Color frosting if desired. Frost cookies; decorate with coarse sugar and sprinkles if desired. Let stand until set. Store in an airtight container. Notes: Meringue powder is available in stores such as Walmart or Michael's, where you find Decorating tips, Cake pans, Cupcake liners, etc. *I used Cream Cheese Frosting for my cookies, and colored the frosting with Wilton's gel paste. I cooked my cookies for about 8 minutes. CREAM CHEESE FROSTING 1 8-ounce package cream cheese, softened 1/2 cup butter, softened 2 teaspoons vanilla 5 3/4 to 6 1/4 cups sifted powdered sugar Directions: Beat cream cheese, butter, and vanilla with mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency. This frosts tops and sides of two 8 or 9 inch layers. (Half of this recipe will frost a 13x9x2 inch cake)