Best 8 Pioneer Woman Sugar Cookies Recipes

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Indulge in the delightful world of Pioneer Woman Sugar Cookies, where simplicity meets irresistible taste. These classic cookies, perfected by Ree Drummond, also known as the Pioneer Woman, have captured the hearts of cookie enthusiasts worldwide. With three variations to choose from, each bite promises a unique and delectable experience.

The Original Sugar Cookies are the epitome of timeless charm, featuring a soft and chewy texture that melts in your mouth. For a touch of elegance, the Lemon Sugar Cookies add a burst of citrusy freshness, while the Cream Cheese Sugar Cookies boast a velvety richness that will leave you craving more. Whether you prefer the classic, the tangy, or the creamy, these sugar cookies are sure to satisfy your sweet tooth.

Check out the recipes below so you can choose the best recipe for yourself!

EVERYTHING SUGAR COOKIE (DOUGH!)



Everything Sugar Cookie (Dough!) image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 40m

Yield 4 dozen

Number Of Ingredients 10

2 1/2 cups sugar
4 sticks (2 cups) salted butter, softened
1 tablespoon vanilla extract
4 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons kosher salt
2 cups crushed pretzel sticks (crush in a plastic bag with a rolling pin)
2 cups toffee bits, such as Heath
2 cups crushed potato chips (crush in a plastic bag with your hands)

Steps:

  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt. Mix everything on low speed until just combined. Stir in the pretzels. toffee bits and potato chips until you have an even mix.
  • Using waxed paper, roll the dough into 3 logs (each about 12 inches long). If you want to enjoy these later, wrap the waxed paper logs in plastic wrap and pop in the freezer
  • When ready to bake from fresh or frozen, preheat the oven to 350 degrees F and line a baking sheet with parchment.
  • Slice the dough into 3/4-inch-thick slices with a sharp knife (no need to thaw), place on the prepared baking sheet and bake until the edges are light brown and the middle has set, about 15 minutes. Allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

SUGAR COOKIE STARS



Sugar Cookie Stars image

Make these star-shaped sugar cookies shine with royal icing and sanding sugar. They're perfect for a cookie decorating party with your kids.

Categories     Christmas     dessert

Time 2h

Yield 36 servings

Number Of Ingredients 14

2/3 c. vegetable shortening
3/4 c. granulated sugar
1/2 tsp. grated orange zest
1/2 tsp. vanilla extract
1 large egg
4 tsp. milk
2 c. all-purpose flour, plus more for dusting
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
1 large egg yolk
1 tsp. water
2 to 3 drops red food coloring
Royal icing, for decorating
Sanding sugar, for decorating

Steps:

  • For the cookies: Beat the shortening, granulated sugar, orange zest and vanilla in a large bowl with a mixer on medium speed until thoroughly combined, 2 to 3 minutes. Beat in the egg until light and fluffy, then beat in the milk.
  • Sift the flour, baking powder and salt into a medium bowl. With the mixer on low speed, beat the flour mixture into the butter mixture until just combined. Divide the dough in half; flatten each half between 2 sheets of parchment or wax paper, wrap and refrigerate for at least 1 hour or freeze for 20 minutes.
  • For the glaze: Whisk the egg yolk, water and food coloring in a small bowl until well combined.
  • Preheat the oven to 375 ̊. Line 2 baking sheets with parchment paper. Roll out 1 piece of dough on a lightly floured surface until about 1/4 inch thick. Cut into stars or other shapes with 2- to 3-inch cookie cutters. Arrange the cookies about 2 inches apart on the prepared pans. Brush the tops with the egg yolk glaze.
  • Bake the cookies until set but not browned, about 6 minutes. Let cool 3 minutes on the pan, then remove to racks to cool completely. Decorate with royal icing and sanding sugar. Let set about 1 hour.

CINNAMON SUGAR SCRAP COOKIES



Cinnamon Sugar Scrap Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 10 to 12 cookies

Number Of Ingredients 4

2 tablespoons sugar
1 teaspoon ground cinnamon
8 ounces pie dough scraps
2 tablespoons melted butter

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
  • Combine the sugar and cinnamon in a small bowl. Form the dough scraps into a ball and roll to 1/4 inch thick. Brush with the melted butter and sprinkle with the cinnamon sugar. Cut into shapes with cookie cutters, such as a 2-inch star cutter, and transfer to the prepared baking sheet.
  • Bake until golden, about 12 minutes.

CINNAMON ROLL COOKIES



Cinnamon Roll Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h40m

Yield 22 to 30 cookies

Number Of Ingredients 15

2 sticks (1 cup) salted butter
1 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon vanilla extract
1 large egg
2 1/2 cups all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 teaspoon grated nutmeg
3 tablespoons salted butter, melted
1 tablespoon ground cinnamon
1/4 cup granulated sugar
2 cups confectioners' sugar, plus more if needed
5 tablespoons whole milk
2 tablespoons salted butter, melted, plus more if needed
1 teaspoon maple extract

Steps:

  • For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.
  • For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
  • Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool.
  • For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.

BUTTERFLY SUGAR COOKIES



Butterfly Sugar Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h

Yield 5 dozen cookies

Number Of Ingredients 13

1 1/2 cups granulated sugar
2 sticks (1 cup) plus 5 tablespoons salted butter, at room temperature
Zest of 1 orange
1 teaspoon vanilla extract
2 large eggs
4 cups all-purpose flour, plus more for dipping cutters
1 tablespoon baking powder
1/2 teaspoon kosher salt
3 tablespoons whole milk
2 pounds powdered sugar, sifted, plus more if needed
1/3 cup plus 2 tablespoons whole milk, plus more if needed
2 large pasteurized egg whites
Red and orange food coloring, as needed

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.

BUTTERFLY SUGAR COOKIES ARE THE PERFECT SPRINGTIME TREAT



Butterfly Sugar Cookies Are the Perfect Springtime Treat image

Try a new cookie decorating technique-it's easy! You can turn butterfly sugar cookies into masterpieces with a simple marbled icing.

Categories     baby shower     bridal shower     children     Easter     spring     baking     dessert

Time 4h

Yield 4-5 dozen

Number Of Ingredients 13

2 sticks plus 5 tablespoons salted butter, softened
1 1/2 c. granulated sugar
Grated zest of 1 orange
2 large eggs
1 tsp. vanilla extract
4 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. kosher salt
2 tbsp. whole milk
2 lb. powdered sugar, sifted, plus more if needed
1/3 c. whole milk
2 large pasteurized egg whites
Red and orange food coloring

Steps:

  • For the cookies: Combine the butter, granulated sugar and orange zest in the bowl of an electric mixer. Beat on medium speed until smooth, then add the eggs and vanilla. Beat again, scraping down the sides of the bowl halfway through. Sift together the flour, baking powder and salt into a separate bowl. With the mixer on low speed, add the dry ingredients to the butter mixture, alternating with the milk, until the dough comes together.
  • Divide the dough in half, then flatten both halves into disks and place them in separate resealable plastic bags. Refrigerate the dough until firm, about 2 hours.
  • Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Roll out both pieces of dough until about 1/4 inch thick and cut out as many cookies as you can with 2- to 3-inch butterfly cookie cutters. Place the cookies on the baking sheets and bake until they're just set but not browned, 8 to 10 minutes. Remove from the oven and let cool 5 minutes on the baking sheets, then remove to racks to cool completely before decorating.
  • For the icing: Combine the powdered sugar, milk and egg whites in the bowl of an electric mixer and beat on medium-high speed until thick and glossy. Add more powdered sugar if the icing seems too thin. Just play with it until it's right. The icing should be stiff enough to dip the top side of the cookie and get a thick, even layer.
  • 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 side of each cookie in the icing and let the excess drip off, then let dry on a rack. When the first bowl of icing becomes too muddled, move on to the next. Let the icing dry completely, about 1 hour.

ANGEL SUGAR COOKIES



Angel Sugar Cookies image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 2h

Yield 24 cookies

Number Of Ingredients 12

2 sticks unsalted butter, softened, plus more for greasing glass
1 cup canola or vegetable oil
1 cup granulated sugar, plus more for dipping
1 cup powdered sugar
1 teaspoon vanilla extract
2 large eggs
4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
Blue sanding sugar, for sprinkling (about 1/2 teaspoon per cookie)
Purple sanding sugar, for sprinkling (about 1/2 teaspoon per cookie)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, cream together the butter, oil, granulated sugar, powdered sugar, vanilla and eggs. Add the flour, baking soda, cream of tartar and salt and mix well. Cover and refrigerate the dough for 1 hour.
  • Using a cookie scoop, drop balls of dough onto ungreased, unlined baking sheets. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Then sprinkle blue sanding sugar (about 1/2 teaspoon per cookie) over half of the cookies, and purple sanding sugar over the other half.
  • Bake until the cookies are just barely turning brown, 9 to 11 minutes. Don't overbrown! Allow to cool before eating. The cookies are ultra crumbly!

FRUIT TARTS



Fruit Tarts image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 18 servings

Number Of Ingredients 10

1 roll refrigerated sugar cookie dough, cut into 18 slices
8 ounces cream cheese
1/4 cup confectioners' sugar
1 teaspoon vanilla
3 kiwi, peeled and each cut into 6 slices (18 slices)
6 strawberries, hulled and each sliced into 3 pieces (18 pieces)
18 raspberries
36 blueberries
1/3 cup apple jelly
18 fresh mint leaves

Steps:

  • Put the cookie dough slices on parchment-lined baking sheets and slightly flatten each one. Bake according to the package instructions, then set aside to cool.
  • In a bowl, mix the cream cheese, sugar and vanilla until smooth. Spread some onto each cooled cookie. Arrange a kiwi slice, strawberry piece, raspberry and 2 blueberries on top of each. Warm the apple jelly in a small pan over low heat until just loosened, 2 to 3 minutes. Brush the fruit with the apple jelly to glaze it, then garnish each with a mint leaf.

Tips:

  • Use unsalted butter. This will help you control the amount of salt in the cookies and prevent them from becoming too salty.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough and make the cookies light and airy.
  • Gradually add the eggs. Add the eggs one at a time, beating well after each addition. This will help to prevent the dough from curdling.
  • Stir in the flour mixture. Add the flour mixture to the wet ingredients in three additions, mixing well after each addition. This will help to prevent the dough from becoming tough.
  • Chill the dough for at least 30 minutes. Chilling the dough will help to firm it up and make it easier to roll out.
  • Roll out the dough to 1/4-inch thickness. Use a lightly floured surface to prevent the dough from sticking.
  • Cut out the cookies using a cookie cutter. Use a variety of cookie cutters to create different shapes.
  • Bake the cookies at 375°F for 10-12 minutes, or until the edges are just beginning to brown. Keep an eye on the cookies to prevent them from overbaking.
  • Let the cookies cool on a wire rack before frosting. This will help to prevent the frosting from melting.

Conclusion:

Pioneer Woman Sugar Cookies are a classic recipe that is easy to make and always a hit. With a few simple tips, you can make sure your cookies turn out perfect every time. So next time you're looking for a delicious and easy cookie recipe, give Pioneer Woman Sugar Cookies a try.

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