Rolled Sugar Cookies

2 cups Flour
1 1/2 tsp Baking powder
1/4 tsp Salt
6 tbsp Butter
1/3 cups Shortening
3/4 cups Sugar
1 Egg
1 tbsp Milk
1 tsp Vanilla extract

Stir flour, baking powder and salt together and set aside. In a large mixing bowl beat butter until creamy and soft. Add together sugar and beat until fluffy. Add in egg, milk and vanilla extract, then beat well. Add flour mixture gradually, until mixed well. Divide the dough in half. Cover dough and chill in freezer for 1 hour or in refrigerator for 3 hours. Roll the dough to 1/8″ thickness. Cut into shapes with cookie cutters. Place on ungreased baking sheets. Bake at 350 degree F for about 7 to 8 minutes. Cool before decorating.

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Sand Sugar Cookies (Sandbakkels)

1 cups Butter
2 cups Sugar
3 Eggs
2 tbsp Sweet milk
1/2 tsp Salt
1 tsp Cream of tartar
1 tsp Baking soda
4 cups Flour
1 tsp Vanilla extract

Sift together the salt, cream of tartar, baking soda and flour. Set aside. Cream together butter and sugar. Add the eggs and mix well. Add in milk and vanilla extract. Add in the sifted dry ingredients. Chill in refrigerator for at least 1 hour. Roll dough thinly. Cut into circles or desired shapes. Sprinkle with colored sugar or white sugar. Bake for 10 to 12 minutes at 375 degrees F.

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Lucy’s Old Fashioned Sugar Cookies Gluten Free

1 1/2 cup Sugar
1 cup Crisco (butter flavor preferred)
4 Egg yolks
1 tsp Vanilla extract
1 cup Rice flour
1/2 cup Potato starch
2/3 cup Corn starch
2/3 cup Tapioca flour
2 tsp Baking powder
1/2 tsp Salt

Blend together sugar and shortening. Add egg yolks and vanilla. Mix all dry ingredients together and add to creamed sugar shortening mixture. Dough will be crumbly at first. Knead dough until you can form balls. Roll out dough to 1/8″ thickness. Bake cookies on a greased cookie sheet at 375 degrees for 8 to 10 minutes.

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Family Favorite Sugar Cookies

3/4 cup Butter or margarine (softened)
1 cup Sugar
2 Eggs
1/2 tsp Vanilla extract or lemon extract
2 1/2 cup All purpose flour
1 tsp Baking powder
1 tsp Salt

Mix butter, sugar, eggs and extract. Stir in the flour, baking powder and salt. Mix well and roll into a ball. Chill in refrigerator for 1 hour. Roll dough out on a lightly floured surface. Cut with floured cookie cutters and place on cookie sheet 1 inch apart. Bake at 400 degrees F for 6 to 8 minutes.

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Barbara’s Sugar Cookies

1/2 cup Brown sugar
1 cup Sugar
1 cup Shortening
1 large Egg
1 tsp Vanilla extract
1/2 tbsp Salt
2 cup Flour
2 tsp Cream of tartar
2 tsp Baking soda

Preheat oven to 350 degrees F. Cream sugars and shortening together until smooth. Add in salt, egg, vanilla, flour, cream of tartar and baking soda. Roll dough into balls and roll them each in sugar. Place on a ungreased cookie sheet 1 inch apart and bake at 350 degrees F for 10-12 minutes.

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Deluxe Roll Out Sugar Cookies

1 1/2 cup Powdered sugar (sifted)
1 cup Butter or margarine (softened)
1 Egg
1 tsp Vanilla extract
2 1/2 cups All purpose flour
1 tsp Baking soda

Mix powdered sugar thoroughly with butter, the egg, and vanilla extract. Blend in the flour and baking soda. Form dough into ball and wrap in plastic wrap. Chill in freezer for several hours or overnight in refrigerator. When ready to bake, preheat the oven to 375 degrees F. Divide dough into three equal portions. Refrigerate any dough you are not working with. On a floured surface, roll out dough to 1/8″ or 1/4″ thickness. Cut with cookie cutters and place on lightly greased baking or cookie sheets. Decorate with colored sugar if desired, before baking. Bake 1/8″ thick cookies for 6-8 minutes, bake 1/4″ thick cookies for 8-10 minutes. Cookies are done baking when the tops look dry and edges begin to turn light golden brown. Avoid overbaking. Remove cookies from baking sheets immediately and allow to cool on wire racks. Frost with cookie frosting if desired.

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Crispy Sugar Cookies

1/2 cup butter or margarine (softened)
1 cup white sugar
1 eggs
1/2 tsp vanilla
2 1/2 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp milk

Cream together butter and sugar in mixing bowl. Add the eggs and vanilla. Combine flour, baking powder, baking soda and salt in a separate bowl. Add dry mixture and milk to creamed mixture alternately a little at a time. Cover dough and chill for 1/2 hour. On a well floured surface, roll out the chilled dough to 1/8″ thickness. Cut out cookies with cookie cutter. Place cookies about 2″ apart on greased cookie sheet. Bake at 350 F for approx. 10 minutes or till edges are lightly golden brown.

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Special Sugar Cookies

1 cup butter or margarine
1 cup white sugar
1 cup vegetable oil
1 cup powdered sugar
2 eggs
1 tsp vanilla extract
4 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt

Cream together butter and white sugar. Beat in the oil and powdered sugar until nice and smooth. Add in the eggs and vanilla extract, beating well. Combine flour, soda, cream of tartar and salt in another bowl and then stir into mix. Drop dough by teaspoonfuls onto ungreased cookie sheets. Flatten each cookie to about 1/4 inch thickness using a bottom of a glass dipped in sugar. Bake at 350 degrees F for 8-10 minutes or until just lightly browned around the edges.

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Pecan Sugar Cookies

1 1/4 cup Light brown sugar
1/4 cup Water
3 tbsp Honey
1 Egg
2 1/3 cups Flour
1 cup Pecans (ground or chopped coarsely)
2 1/2 tbsp Cinnamon (ground)
1 tbsp Baking soda
1 tbsp Allspice (ground)

In mixing bowl combine together the light brown sugar, water, honey and 1 egg. Beat for 10 seconds with electric mixer. In another bowl, combine flour, pecans, ground cinnamon, ground allspice, baking soda and baking powder. Combine well. Add to wet ingredients and stir until thoroughly combined. Drop the batter by teaspoonfuls onto greased baking sheets. Bake at 375 degrees F for about 12 minutes.

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Big White Soft Sugar Cookies

1 cup Buttermilk
1 1/2 cup Sugar
1 1/2 tsp Nutmeg
3 cup Flour
1 tsp Baking soda
2 Eggs
2 tsp Vanilla extract
1 c Vegetable oil
1 1/2 ts Salt
3 ts Baking powder
Seedless raisins (optional)

In measuring cup, mix together the buttermilk and baking soda, then set aside. In large mixing bowl, combine together oil, sugar, and eggs, mixing well. Add the buttermilk and baking soda mixture, blend thoroughly. Add salt, nutmeg, vanilla extract and baking powder, mixing again. Blend in flour, batter will be runny. Cover batter and refrigerate several hours or overnight. When ready to bake, preheat oven to 400 degrees F. For best results, use ungreased nonstick cookie sheets. Place 1 heaping tbsp of batter for each cookie on the cookie sheets. Sprinkle more sugar on top of each cookie, and dot with several raisins if desired. Keep batter refrigerated between batches. Bake cookies for about 5 minutes. Avoid overbaking, cookies should still be almost white. Do not bake until golden or brown. Remove cookies from the oven and allow to cool on cookie sheets for several minutes before removing to wax paper to cool completely with spatula.

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