Best 6 Puffy Sugar Cookies Recipes

SOFT SUGAR COOKIE PUFFS

Steps:

• In a bowl, beat eggs; add cream and beat well. Beat in the sugar, butter and almond extract. Combine flour and baking powder; gradually add to sugar mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. If desired, sprinkle with colored sugars, pressing sugar into dough if needed., Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

PUFFY SUGAR COOKIES

Steps:

• Cream the butter and the sugar.
• Add eggs and vanilla. Alternate milk and the flour mixture to the batter.
• Refrigerate before rolling out dough.
• Bake at 350 degrees for 10-12 minutes.
• When cool, ice with your favorite icing and decorations.

THE BEST FLUFFY SUGAR COOKIES

Steps:

• In a large bowl, cream together butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1 minute.
• Mix in sour cream, eggs, and baking soda and mix until combined.
• One cup at a time, slowly add in the flour and mix on low speed until flour is incorporated. Dough will be on the sticky side.
• Form dough into a large ball and place on flour-covered surface. Knead dough for 1 minute until it forms a smooth, solid ball and is no longer sticky to the touch. You will likely need to sprinkle about 1 tablespoon flour on top to help it not be sticky. If dough is still too sticky, refrigerate for 30 minutes.
• Using a rolling pin, roll dough between 3/8-1/2" inch thick. Using a 2.5 inch diameter circle cookie cutter, cut out circles and place on a parchment-covered cookie sheet. If dough is sticking to your cookie cutter, dip the cookie cutter in flour between each cut.* See notes below for alternative to rolling pin.
• Bake at 350 degrees for 8-10 minutes, or until the center no longer looks wet and doughy. Allow to cool completely before frosting.
• Buttercream Frosting: In a large bowl, whip butter on high speed for 1 minute until light and fluffy. Add vanilla extract, almond extract, and salt. On low speed, begin adding in powdered sugar 1/2 cup at a time until all is incorporated. Beat on high speed for 2-3 minutes until fluffy and creamy.Spread on top of cookies or place frosting in a large piping bag with a large round tip.
• See notes for storing tips.

THE PUFFY

Steps:

• Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
• Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
• With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

OLD TIME SOFT SUGAR COOKIES

Steps:

• Cream together the shortening and the sugar. Stir in the egg, buttermilk and vanilla.
• Combine the flour, baking soda and salt. Add the flour mixture to the creamed mixture and stir to combine. Chill dough in the refrigerator for 1 hour. Drop mixture by rounded teaspoons 2 inches apart on a lightly greased baking sheet. If desired sprinkle tops of cookies with white sugar before baking.
• Preheat oven to 400 degrees F (205 degrees C).
• Bake at 400 degrees F (205 degrees C) for 7 to 9 minutes or until set.

SUGAR COOKIES

Steps:

• Sift dry ingredients. Set aside.
• Cream butter and sugar. Beat in eggs. Add milk and vanilla. Mix.
• Slowly add dry ingredients using mixer on lowest speed.
• Chill the dough for a few hours, then roll on pastry cloth and cut into shapes.
• Bake at 350 degrees for 7-10 minutes.
• Once cookies are cool, make frosting and decorate.