Best 20 Sugar Cookie Recipes

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Indulge in the delightful world of sugar cookies, a timeless classic that has captured hearts for generations. These bite-sized treats, often adorned with colorful sprinkles or intricate designs, are a staple of holiday gatherings, birthday parties, and sweet cravings alike. With their crispy edges and soft, chewy centers, sugar cookies offer a perfect balance of texture and flavor. This article presents a curated collection of sugar cookie recipes, each offering a unique twist on this beloved confection. From the classic rolled-and-cut cookies to the more innovative drop cookies and even gluten-free variations, there's a recipe here to suit every taste and dietary preference. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you through the process of creating delectable sugar cookies that will impress your friends and family.

Let's cook with our recipes!

SUGAR COOKIE ICING



Sugar Cookie Icing image

This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.

Provided by JBS BOX

Categories     Desserts     Frostings and Icings     Cookie Frosting

Yield 12

Number Of Ingredients 5

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
¼ teaspoon almond extract
assorted food coloring

Steps:

  • In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  • Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Nutrition Facts : Calories 42.4 calories, Carbohydrate 10.8 g, Sodium 0.8 mg, Sugar 10.1 g

SUGAR COOKIE GLAZE



Sugar Cookie Glaze image

This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.

Provided by Cyndi

Categories     Desserts     Frostings and Icings     Cookie Frosting

Yield 24

Number Of Ingredients 4

1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring

Steps:

  • Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.

Nutrition Facts : Calories 21.9 calories, Carbohydrate 5.6 g, Sodium 0.6 mg, Sugar 5.1 g

SUGAR COOKIE CUTOUTS



Sugar Cookie Cutouts image

I found this to be the best sugar cookie recipe for cutouts! very good flavor even without the frosting.

Provided by GLJCAT

Categories     Desserts     Cookies     Sugar Cookies

Yield 36

Number Of Ingredients 8

1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ cup heavy whipping cream
½ cup colored sugar for decoration

Steps:

  • In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
  • Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 135 calories, Carbohydrate 18.4 g, Cholesterol 26.2 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 68.2 mg, Sugar 8.4 g

SUGAR COOKIE CUTOUTS



Sugar Cookie Cutouts image

Use this recipe for sugar cookie cutouts, adapted from "Martha Stewart's Cookies," to make adorable Santa Cookies (pictured) or charming One-Piece Cookies, a perfect treat for baby showers.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes eighteen to twenty 4-inch cookies

Number Of Ingredients 7

4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract

Steps:

  • Sift flour, baking powder, and salt into a bowl.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
  • Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
  • Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

CHOCOLATE SNAPS SUGAR COOKIE



Chocolate Snaps Sugar Cookie image

A great chocolate cookie made like a Snickerdoodle or Sugar cookie. They taste absolutely yummy and I guarantee they won't last!

Provided by Andrea

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 32m

Yield 36

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons margarine
.563 cup unsweetened cocoa powder
¾ cup butter, softened
1 cup white sugar
½ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup white sugar

Steps:

  • Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
  • Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 17.4 g, Cholesterol 20.5 mg, Fat 5.2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 110 mg, Sugar 11.4 g

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.

COOKIE MOLD SUGAR COOKIES



Cookie Mold Sugar Cookies image

Sugar cookies for cookie molds. The yield depends upon the size of your cookie molds.

Provided by Maura

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 6

1 cup white sugar
3 cups all-purpose flour
1 cup butter, softened
1 tablespoon vanilla extract
2 eggs
1 teaspoon salt

Steps:

  • Beat the butter for 1 minute add the sugar and beat for another 3 minutes. Beat in the vanilla and eggs and mix for 1 minute. Add the flour and salt an beat for 1 minute, scraping the sides of the bowl. Refrigerate dough for 1 to 2 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Oil mold with vegetable oil or spray. Dust mold with flour, then tap mold on side to remove any excess flour. Press dough into mold, scraping excess off with a knife so that dough is flush with the edge of the mold. Loosen edges and let dough fall onto an ungreased cookie sheet.
  • Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until lightly browned. Let cool for a few minutes before removing from sheet.

Nutrition Facts : Calories 82.2 calories, Carbohydrate 10.2 g, Cholesterol 17.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 78.8 mg, Sugar 4.2 g

PERFECT SUGAR COOKIE GLAZE



Perfect Sugar Cookie Glaze image

I needed an easy glaze the hardened quickly (instead of over night like so many) but one that still had good flavor. This dries hard enough to stack the cookies. Note: Make one batch at a time. It's unmanageable in anything larger. Children's water color brushes or those used for painting chocolate molds work well. Make sure to put down wax paper or parchment paper on your work surface and prepare for messy kidlets. Originally found at All Recipes

Provided by Amis227

Categories     Dessert

Time 5m

Yield 24 serving(s)

Number Of Ingredients 5

1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water or 2 tablespoons milk
food coloring
1 teaspoon vanilla

Steps:

  • Stir sugar, corn syrup, vanilla and the milk together.
  • Stir in food coloring a few drops at a time until you reach the color desired.
  • This glaze must be stirred each time you use it or dries with a mottled look.
  • Yield: 1/2 c glaze.

SUGAR COOKIE CRUST FRUIT PIZZA



Sugar Cookie Crust Fruit Pizza image

Provided by Kelsey Nixon

Categories     dessert

Time 37m

Yield 8 servings

Number Of Ingredients 21

Nonstick cooking spray
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon zest
Pinch salt
2 tablespoons orange marmalade
1/2 teaspoon herbs de Provence
1 cup blueberries
1 cup sliced kiwi
1 cup sliced nectarines
1 cup raspberries
1 cup strawberries, sliced

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
  • For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.
  • For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.
  • To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.

SUGAR COOKIE BARS MADE EASY



Sugar Cookie Bars Made Easy image

Sugar cookies made easy! All the flavor of a regular sugar cookie, less than half the work. Great for serving with a meal or just a quart of milk! You can add food coloring to the topping if you like.

Provided by Sydni

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 50m

Yield 35

Number Of Ingredients 13

2 cups white sugar
1 cup butter, at room temperature
4 eggs
2 teaspoons almond extract
1 teaspoon vanilla extract
5 cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
½ cup butter, at room temperature
1 teaspoon almond extract
¼ teaspoon salt
4 cups confectioners' sugar
5 tablespoons heavy whipping cream, or as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 13x18-inch baking sheet.
  • Beat white sugar and 1 cup butter together in a bowl until fluffy. Add eggs 1 at a time, mixing after each addition. Add 2 teaspoons almond extract and vanilla extract; mix well.
  • Whisk flour, 3/4 teaspoon salt, and baking soda together in a bowl. Add to egg mixture and stir until just combined. Spread onto the prepared baking sheet.
  • Bake in the preheated oven until a toothpick inserted into the cookie comes out clean, 10 to 15 minutes; they won't look done. Cool completely, about 30 minutes.
  • Beat 1/2 cup butter in a bowl using an electric mixer until smooth and creamy. Add 1 teaspoon almond extract and 1/4 teaspoon salt. Add confectioners' sugar, 1 cup at a time, mixing until combined. Add heavy cream, 1 tablespoon at a time, until frosting reaches a smooth, spreadable consistency. Spread frosting over cooled cookie bars.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 39.5 g, Cholesterol 45.1 mg, Fat 9.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 5.7 g, Sodium 149.8 mg, Sugar 25.6 g

SUGAR COOKIE "PIZZA" RECIPE BY TASTY



Sugar Cookie

Here's what you need: unsalted butter, vanilla extract, granulated sugar, light brown sugar, large egg, all-purpose flour, cream of tartar, baking soda, salt, cream cheese, powdered sugar, chocolate hazelnut spread, fresh berries, peanut butter, mini pretzel, fruit cereal, mini marshmallow, graham cracker, chocolate chunk

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 19

½ cup unsalted butter, 1 stick, softened
1 ½ teaspoons vanilla extract, divided
½ cup granulated sugar
3 tablespoons light brown sugar
1 large egg, room temperature
1 ½ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
1 pinch salt
6 oz cream cheese, room temperature
⅓ cup powdered sugar
⅓ cup chocolate hazelnut spread
1 cup fresh berries
peanut butter
mini pretzel
½ cup fruit cereal
mini marshmallow
graham cracker, chopped
1 cup chocolate chunk

Steps:

  • Preheat the oven to 350˚F (180˚C). Line a 10-inch (25-cm) cast iron pan with parchment paper.
  • In a large bowl, mix the butter with 1 teaspoon of vanilla extract until light and fluffy.
  • Add the granulated sugar, then the brown sugar, and mix until well incorporated.
  • Add the egg and stir until thoroughly incorporated.
  • Using a fine mesh sieve, sift the flour, cream of tartar, baking soda, and salt into the dough. Combine with a spatula until evenly mixed.
  • Spread the cookie dough in an even layer in the prepared pan. Chill in the fridge for 30 minutes, then bake for 15-18 minutes until lightly golden. Let cool.
  • In a medium bowl, combine the cream cheese, powdered sugar, and remaining ½ teaspoon of vanilla extract until well incorporated.
  • Spread half of the frosting onto a quarter of the cooled cookie and the other half on the diagonally opposite corner.
  • Frost the other quarters with the chocolate hazelnut spread.
  • Decorate with your favorite toppings.
  • Enjoy!

Nutrition Facts : Calories 499 calories, Carbohydrate 55 grams, Fat 28 grams, Fiber 2 grams, Protein 6 grams, Sugar 36 grams

SHORTBREAD SUGAR COOKIE BARS



Shortbread Sugar Cookie Bars image

These shortbread sugar cookie bars are an easy, tasty variation on the traditional cookie.

Provided by southrncomfrt33

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 45m

Yield 16

Number Of Ingredients 6

2 cups all-purpose flour
1 cup butter, softened
½ cup confectioners' sugar
¼ teaspoon salt
¼ teaspoon baking powder
2 tablespoons cinnamon sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix flour, butter, confectioners' sugar, salt, and baking powder together in a bowl using an electric mixer on medium speed until well blended. Pat dough into a 9-inch square baking pan. Sprinkle with cinnamon sugar.
  • Bake in the preheated oven until edges are golden, 30 to 35 minutes. Cut into bars while still warm.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 17.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 126 mg, Sugar 3.9 g

SUGAR COOKIES FOR CERAMIC COOKIE MOLDS



Sugar Cookies for Ceramic Cookie Molds image

I have several cute ceramic cookie molds that you use to bake in. They take a special dough that can stand up to being released from the molds. This recipe came in a cookie book that came with one of the molds. The serving size depends on your molds. I will put 12 for the purpose of this recipe.

Provided by Pam-I-Am

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

1/2 cup butter
3/4 cup sugar
1 large egg
1 tablespoon milk or 1 tablespoon cream
1/3 teaspoon salt
1 teaspoon vanilla
2 1/4 cups flour

Steps:

  • With an electric mixer, cream the butter and sugar together until they are fluffy. Beat in the egg and the milk/cream.
  • Add vanilla. Add in the flour and salt at this point. Remove dough from the bowl onto a lightly floured surface.
  • Knead dough briefly (not too long or it will be a tough cookie) and form into a ball. Wrap with plastic and chill in the refrigerator for about 30 minutes (or you can quick chill in the freezer for about 10).
  • While dough is chilling, preheat the oven for 350°F Take your mold and lightly brush oil on the baking surface of the cookie molds. Flour the mold(s) and tap out excess flour.
  • Take a piece of dough and starting at one side, press it firmly into the mold, adding more dough as needed. Be sure to level the back of the cookie.
  • Now, turn your mold over and strike it a couple of times to release the cookie. The cookie should come right out. Repeat the flour dusting of the mold before molding another cookie. (do not use oil again).
  • Place the formed cookie on a baking sheet with detail side up and bake in the top 3rd of your oven. This helps highlight the nice detail of the cookie. Bake for about 10 to 12 minutes.
  • HELPFUL HINTS.
  • Don't be timid about striking the mold on a cutting board; it will not break if you hold it upright while striking it on its edge.
  • If the cookie does not release, you have used too much oil. Clean the mold with a stiff dry brush, re-flour, but don't re-oil, and try again.
  • If your cookies are puffing up and losing detail, use a smaller egg. If they are spreading out and losing detail, use less sugar.
  • Chill the cookie mold as well to ease in the release of the cookie.
  • If you are using a mold with multiple sections like the one in the photo, do one cookie section at at time - not the whole mold.

Nutrition Facts : Calories 209.4, Fat 8.4, SaturatedFat 5, Cholesterol 38.1, Sodium 126, Carbohydrate 30.5, Fiber 0.6, Sugar 12.6, Protein 3.1

SUGAR COOKIE FRUIT PIZZAS



Sugar Cookie Fruit Pizzas image

Purchased sugar cookies make a sweet "crust" for these colorful fruit pizzas. Make them throughout the year with a variety of fresh and canned fruits. -Marge Hodel, Roanoke, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 12

1/2 cup sugar
1 tablespoon cornstarch
1/2 cup unsweetened pineapple juice
1/4 cup water
2 tablespoons lemon juice
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
1-3/4 cups whipped topping
12 sugar cookies (3 inches)
1 cup fresh blueberries
1 cup chopped peeled kiwifruit
1/2 cup chopped fresh strawberries

Steps:

  • For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until cooled but not set., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over tops of cookies. Arrange fruit on top; drizzle with glaze. Refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 198 calories, Fat 8g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

BASIC SUGAR COOKIE DOUGH



Basic Sugar Cookie Dough image

Provided by Food Network

Time 1h40m

Yield about 15 cookies

Number Of Ingredients 6

1 stick unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/4 teaspoon salt

Steps:

  • Cream butter and sugar with an electric mixer until pale and fluffy (1 to 2 minutes). Add egg and vanilla and continue beating until mixture looks smooth (2 minutes). Incorporate flour and salt into butter mixture in low speed. Scrape down sides if bowl. Shape into 2 disks. Wrap disks in plastic wrap and refrigerate until firm, 45 to 60 minutes.
  • Roll out, cut into desired shapes and bake in a preheated 350-degree oven on lightly greased cookie sheets for 8 to 10 minutes.

SUGAR COOKIE BARS



Sugar Cookie Bars image

These sugar cookie bars, which are adapted from "American Girl Cookies," are happiness in a 9-by-13 pan. The addition of cream cheese in the batter makes them very tender and slightly tangy, a perfect counterpoint to the sweet buttercream frosting. You can, and should, experiment with frosting colors and use sprinkles with abandon. Whatever you do, do not overbake these beauties. When testing for doneness, you want a few moist crumbs to cling to the toothpick.

Provided by Margaux Laskey

Categories     snack, cookies and bars, dessert

Time 40m

Yield 20 bars (One 9-by-13 pan)

Number Of Ingredients 15

1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
2 3/4 cups/350 grams all-purpose flour
1/2 teaspoon fine sea salt
1 (8-ounce/225-gram) package cream cheese, at room temperature
1 1/2 cups/300 grams granulated sugar
1 large egg
2 teaspoons vanilla extract
6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
2 cups/245 grams confectioners' sugar
1 tablespoon milk or heavy cream, plus more as needed
1 teaspoon fresh lemon juice, plus more as needed
1 teaspoon vanilla extract, plus more as needed
1/4 teaspoon fine sea salt
A drop or two of gel food coloring (optional)
Assorted sprinkles, for decorating (optional)

Steps:

  • Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
  • Make the bars: In a medium bowl, whisk together the flour and salt. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute. Add the granulated sugar and beat until smooth, about 1 minute. Add the egg and vanilla and beat on low speed until well combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
  • Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.
  • Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute. Add 1 cup confectioners' sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners' sugar. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
  • Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.

GRANDMA AMICO'S BUTTERMILK SUGAR COOKIE CUTOUTS



Grandma Amico's Buttermilk Sugar Cookie Cutouts image

Grandma Amico made the best buttermilk sugar cookies. These cookies are soft and fluffy and a family tradition for us. Not just for the holidays, but whenever we get the urge for cookies, we make these. I will also leave dough in the fridge for up to a week and make cookies whenever I like. Dough freezes well for later cookie baking.

Provided by Lindsey Vedder

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 2h40m

Yield 24

Number Of Ingredients 11

1 cup white sugar
½ cup shortening
½ cup buttermilk
1 egg
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 cup confectioners' sugar, or more as needed
1 tablespoon milk, or more as needed

Steps:

  • Mix sugar, shortening, buttermilk, and egg together in the bowl of an electric stand mixer (such as KitchenAid®) until creamy.
  • Combine flour, baking powder, baking soda, vanilla extract, and salt in a bowl. Beat into sugar mixture, 1/2 cup at a time, mixing well after each addition. Leave dough to set in a refrigerator for at least 2 hours to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Roll dough out on a lightly floured work surface using a lightly floured rolling pin to desired thickness. Cut into shapes using cookie cutters and place onto ungreased cookie sheets.
  • Bake in the preheated oven until bottoms begin to lightly brown, 8 to 12 minutes. Let cookies cool completely on wax paper or a wire rack, 15 to 30 minutes.
  • Combine confectioners' sugar and milk in a bowl. Mix into a paste, adding more sugar or milk as needed. Spread frosting thinly onto cooled cookies and cover with sprinkles.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 25.9 g, Cholesterol 8 mg, Fat 4.7 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 170.8 mg, Sugar 13.8 g

CHOCOLATE SUGAR COOKIE CUT-OUTS



Chocolate Sugar Cookie Cut-Outs image

These crisp-chewy cookies are a chocolatey alternative to traditional roll-and-cut sugar cookies, and great for decorating. If you prefer slightly thinner, crisper cookies, roll the dough 1/8-inch thick, and bake the cookies for about 8 minutes.

Provided by Food Network Kitchen

Time 2h10m

Yield 36 to 48 cookies

Number Of Ingredients 14

1/2 teaspoon fine salt
2 1/4 cups all-purpose flour, spooned and leveled, plus more for dusting
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 large egg
1 1/4 cups sugar
1/2 teaspoon pure vanilla extract
3 ounces semisweet or bittersweet chocolate, melted
Royal Icing, recipe follows
Your favorite sprinkles and nonpareils, for decorating
Two 1-pound boxes confectioners' sugar (about 7 1/2 cups)
1/2 cup plus 2 tablespoons meringue powder
Food coloring , such as gel coloring, if desired

Steps:

  • Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.
  • Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more. Add the egg and vanilla and beat until smooth. Add the melted chocolate and beat until smooth.
  • Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed. Mix until incorporated.
  • Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days. Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.
  • Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment. Roll out the dough about 1/4 inch thick. Cut out shapes with 11/2- to 2-inch cookie cutters. Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.) Roll and cut out the remaining disk of dough. Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets.
  • Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.
  • Decorate with royal icing as desired. Store at room temperature in an airtight container for up to 3 days.
  • Combine the confectioners' sugar, meringue powder and 3/4 cup water in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer). Mix on medium-low speed until pure white and stiff enough to form peaks.
  • Add up to 1 tablespoon food coloring if using and mix with a rubber spatula until the color is uniform. Store at room temperature, covered, with plastic wrap on the surface for up to 2 days. Re-whip until smooth before using.

SUGAR COOKIE IN A MUG OR COFFEE CUP



Sugar Cookie in a Mug or Coffee Cup image

I was craving a cookie with my afternoon coffee but their were none to be found. Found this pin from a blog called No. 2 Pencil and gave it a whirl. The results were a very cakey cookie but the flavor was great and it satisfied the craving!

Provided by Marg CaymanDesigns

Categories     Dessert

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

1 tablespoon butter
2 tablespoons sugar
1/4 teaspoon vanilla
1 pinch salt
1 egg yolk
3 tablespoons flour
candy sprinkles (optional)

Steps:

  • Spray microwave safe coffee mug with vegetable oil spray.
  • Place butter in the mug & melt in microwave (about 30 seconds).
  • Add sugar, vanilla and salt and stir together.
  • Add the egg yolk, mixing thoroughly.
  • Add flour and stir until combined.
  • Top with sprinkles and cook in the microwave for about 40-45 seconds. Check for doneness with a toothpick.

APPLE SUGAR COOKIE STREUSEL BARS



Apple Sugar Cookie Streusel Bars image

Fall flavors of apple and cinnamon come together in this easy-to-make sugar cookie crumble bar.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h

Yield 16

Number Of Ingredients 4

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup cold butter, cut into pieces
1 can (21 oz) more fruit apple pie filling (about 2 1/3 cups)
1/2 teaspoon ground cinnamon

Steps:

  • Heat oven to 375°F. Spray bottom and sides of 9-inch square pan with cooking spray.
  • In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix).
  • Reserve 1 1/2 cups cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
  • In small bowl, mix pie filling and cinnamon until well blended. Spread on top of partially baked crust. Sprinkle with reserved 1 1/2 cups cookie mixture.
  • Bake 30 to 35 minutes or until light golden brown. Cool completely, about 4 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 22 g, TransFat 0 g

Tips:

  • Use unsalted butter at room temperature to ensure the cookies spread evenly.
  • Cream the butter and sugar together until light and fluffy for a more tender cookie.
  • Chill the dough for at least 30 minutes before rolling and cutting to prevent the cookies from spreading too much.
  • Use a cookie scoop to ensure evenly sized cookies.
  • Bake the cookies on a parchment paper lined baking sheet to prevent sticking.
  • Bake the cookies until the edges are just beginning to brown for a soft and chewy cookie.
  • Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These sugar cookies are a classic treat that are perfect for any occasion. They are easy to make and can be customized with different flavors, colors, and toppings. Whether you are a beginner or an experienced baker, these sugar cookies are sure to be a hit. So next time you are looking for a sweet and simple treat, give these sugar cookies a try!

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