Sugar Cookie Jewels

1 cup butter or margarine
1 cup white sugar
1 large egg
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
12 ounces M&M’s Baking Bits

Preheat oven to 350 degrees F. Cream together butter with sugar until light and fluffy. Add egg and vanilla extract. Combine flour and baking soda in separate bowl, then add to creamed mixture until just blended. Stir in the Baking Bits. Shape dough into 1″ balls. Place onto greased baking sheets about 2 inches apart. With the bottom of a glass dipped in sugar, flatten the dough balls just slightly, making sure not to crush the baking bits. Bake 10-12 minutes or until edges are lightly golden brown. Let cookie cool slightly before removing to wire racks to cool.

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Deluxe Sugar Cookies

1 cup Butter or margarine
1 1/2 cups Powdered sugar
1 Egg
1 tsp Vanilla extract
1/2 tsp Almond extract
2 1/2 cup Flour
1 tsp Baking soda
1 tsp Cream of tartar

Cream together butter and sugar. Add the egg, vanilla extract and almond extract, mixing well. Add flour, baking soda and cream of tartar, mixing until smooth. Chill dough for 3 hours. Roll out to approx. 1/4″ thickness. Cut dough into desired shapes with cookie cutters. Sprinkle with colored sugars before baking, if desired. Bake on greased baking sheets for 7 to 8 minutes at 375 degrees F.

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Sugar and Spice Cookies

3/4 cups shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp ground cloves
1/2 tsp salt

Lemon Frosting:
2 cup powdered sugar
3 tbsp butter (softened)
1 tsp lemon zest
4 tbsp lemon juice

In mixing bowl, cream together the shortening and sugar. Add in egg, mixing well. Beat in the molasses. Combine dry ingredients in a separate bowl, then add to creamed mixture, mixing well. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F for 8 to 10 minutes. Remove cookies to wire racks and allow to completely cool.

To make lemon frosting, cream together sugar, butter and lemon zest in mixing bowl. Slowly add lemon juice, beating until frosting is smooth and spreadable. Frost cookies with lemon frosting.

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Thin Crispy Sugar Cookies

1 1/2 cup Granulated sugar
1 cup Shortening
2 Eggs (unbeaten)
3 tbsp Sour cream
1 tsp Vanilla extract
1/2 tsp Lemon extract
3 cups All-purpose flour
1/2 tsp Baking soda
1/2 tsp Salt

A little at a time, add sugar to shortening, creaming mixture until fluffy. Beat in the eggs, one at a time. Add sour cream and extracts. Combine flour, soda, and salt in separate bowl and add to creamed mixture, mixing well. Chill dough 1 hour. Roll out small amounts of dough at a time, very thinly, on a lightly floured surface. Cut with cookie cutters into desired shapes. Place onto ungreased baking sheets. Sprinkle with additional colored sugars or white sugar. Bake at 400 degrees F for 6-9 minutes or until golden.

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Brown Sugar Refrigerator Cookies

1/2 cup Butter or margarine (softened)
1 cup Brown sugar
1 Egg
1 tsp Vanilla extract
2 tsp Orange zest
1 3/4 cups All-purpose flour (sifted)
1/4 tsp Salt
1 tsp Baking powder

Beat together the softened butter, brown sugar, egg, vanilla and orange zest. Combine flour with salt and baking powder; sifting into first mixture and mixing well. Shape dough into a roll about 2 1/2 inches in diameter. Wrap dough log in plastic wrap and store in refrigerator until ready to bake. When ready to bake, unwrap the roll and slice the dough into 1/8 inch slices. Alternately, dough can be rolled out and cut into desired shapes with cookie cutters. Place on greased baking sheets and bake at 400 degrees F for 6-8 minutes.

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Low Fat Orange Sugar Cookies

2 cups Allpurpose flour
1 1/2 tsp Baking soda
1/2 cup Margarine (softened)
1 cup Sugar
2 tsp Orange zest
1 tsp Vanilla extract
1/4 cup Egg Beaters
Additional sugar (optional)

In a bowl, combine flour and baking soda. Set aside. In a medium bowl, with electric mixer at medium speed, beat the margarine, sugar, orange zest and vanilla extract until creamy. Add in the egg product, beating until smooth. Gradually stir in the flour mixture until well blended. Cover dough and chill at least 1 hour.

Shape dough into 3/4 inch balls. Roll balls in additional sugar, if desired. Place balls on lightly oiled cookie sheets, about 2 inches apart. Bake at 375 degress F for 8 to 10 minutes, until lightly golden brown. Remove cookies from sheets and place on wire racks to cool completely.

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Chocolate Sugar Cookies

3 Squares Unsweetened baking chocolate
1 cup Butter or margarine
1 cup Sugar
1 Egg
1 tsp Vanilla extract
2 cups Allpurpose flour
1 tsp Baking soda
1/4 tsp Salt
Additional sugar

Melt chocolate and butter in double boiler, stirring untli chocolate is melted and mixture is completely smooth. Stir 1 cup of sugar into the melted chocolate mixture, stirring until well blended. Stir in the egg and vanilla extract until well blended. Mix in the flour, baking soda and salt. Refrigerate dough for about 1/2 hour. Preheat oven to 375 degrees F. Shape the dough into 1 inch balls. Roll balls in the additional sugar. Place balls about 2 inches apart onto ungreased baking sheets. For crispier, flatter cookies, flatten dough balls with the bottom of a glass before baking. Bake for 8 to 10 minutes or until cookies are set. Remove from cookie sheets and allow to cool on wire racks.

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Lollipop Sugar Cookies

2/3 cup Crisco (butter flavored)
3/4 cup White sugar
1 tbsp + 1 tsp Milk
1 tsp Vanilla extract
1 Egg
2 cups All-purpose flour
1 1/2 tsp Baking powder
1/4 tsp Salt
2 dozen or more flat ice cream sticks
Decorations (chocoalte chips, raisins, red hot candies, dried fruits, shredded coconut, assorted nuts, colored sugars etc.)

Cream the Crisco, white sugar, milk and vanilla extract in large size bowl and mix at medium speed until well blended using electric mixer. Beat in the egg. Combine flour, baking powder and salt in a separate bowl and then mix gradually into the creamed mixture. Cover dough and let chill in refrigerator at least 3 hours. To make cookies, preheat oven to 375 degrees F. Shape the dough into 1 1/2″ balls. Push ice cream stick through center of dough balls. Place 3 inches apart on ungreased cookie sheets. Flatten dough to about 1/2 inch thick with a greased and floured spatula or bottom of a glass. Decorate as desired by pressing decorations such as candies, chips or colored sugars into dough. Bake at 375 degrees F for about 8-10 minutes. Cool on baking sheet at least 2 minutes before removing to racks to cool completely.

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Golden Sugar Cookies

2 1/2 cup Flour (sifted)
1 tsp Baking soda
1 tsp Cream of tartar
1/4 tsp Salt
1 cup Butter
1/2 tsp Vanilla extract
1 tsp Lemon extract
2 cups Sugar
2 Egg yolks

Sift flour, baking soda, cream of tartar and salt together, set aside. Cream together butter and both extracts until butter is soft. Add the sugar a little at a time, creaming until fluffy. Add egg yolks one at a time, beating well after each addition. Add the dry ingredients a little at a time, beating until just blended. Shape dough into 1 inch balls. Place about 2 inches apart on to ungreased cookie sheets. Bake at 350 degrees F for about 10 minutes or until just golden brown.

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Classic Rolled Sugar Cookies

1/2 cup butter or margarine
1 cup white sugar
1 egg
1/4 cup milk
1 tsp vanilla extract
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt

Cream together butter and sugar. Add in egg, milk and vanilla extract, beating well. Stir together flour, baking powder and salt and add to creamed mixture gradually until well blended. Cover the dough, chilling for at least an hour. On lightly floured surface, roll dough to a 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheets, baking at 375 degrees F for 10-12 minutes. Remove from cookie sheets to cool on wire racks.

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