Rolled Sugar Cookies
Nutritional Info
- Servings Per Recipe: 75
- Amount Per Serving
- Calories: 112.9
- Total Fat: 4.0 g
- Cholesterol: 19.6 mg
- Sodium: 74.7 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 0.2 g
- Protein: 1.2 g
View full nutritional breakdown of Rolled Sugar Cookies calories by ingredient
Introduction
This dough is easy to work with and is delicious, too! This dough is easy to work with and is delicious, too!Number of Servings: 75
Ingredients
-
1.5 c butter, softened
2 c white sugar (I replace .5 cup with brown sugar)
4 eggs
2 tsp. vanilla
5 cups flour
2 tsp. baking powder
1 tsp. salt
(optional) dash of cinnamon, nutmeg and ginger
powdered sugar for rolling out the dough
FROSTING
powdered sugar
food coloring
water
(opt) extract, flavoring
Tips
For good info on frosting, check out Bakeat350.blogspot. She has beautiful cookies and lots of hints about decorating!
Directions
1.) Cream butter and sugar until smooth, beat in eggs and vanilla. (I do this with a mixer.)
2.) In separate bowl, mix flour, baking powder and salt. Then add to wet mixture by cupfuls. Stir until blended. (I do this by hand to avoid flour explosions.)
3.) Cover and chill at least 1 hour.
4.) Roll dough in powdered sugar to about 1/4 inch thick. (The thickness of your dough will determine how many cookies you get out of the whole thing. I tend to roll mine thinner than I mean to.) Cut shapes and place 1 inch apart on ungreased cookie sheet.
5.) Bake 6-8 minutes then cool completely.
6.) For frosting, I use powdered sugar,water and food coloring to make my frosting, although I know many people make royal icing, instead. The flavor isn't awesome on either one, in my opinion, but you could add any extract to the powdered sugar as long as your aren't planning on keeping it white! You just have to play around with the amounts until you get a good consistency for piping the edges and flooding the middle.
Serving Size: makes 75 3.5 in. cookies
Number of Servings: 75
Recipe submitted by SparkPeople user MAIA_ORUAL.
2.) In separate bowl, mix flour, baking powder and salt. Then add to wet mixture by cupfuls. Stir until blended. (I do this by hand to avoid flour explosions.)
3.) Cover and chill at least 1 hour.
4.) Roll dough in powdered sugar to about 1/4 inch thick. (The thickness of your dough will determine how many cookies you get out of the whole thing. I tend to roll mine thinner than I mean to.) Cut shapes and place 1 inch apart on ungreased cookie sheet.
5.) Bake 6-8 minutes then cool completely.
6.) For frosting, I use powdered sugar,water and food coloring to make my frosting, although I know many people make royal icing, instead. The flavor isn't awesome on either one, in my opinion, but you could add any extract to the powdered sugar as long as your aren't planning on keeping it white! You just have to play around with the amounts until you get a good consistency for piping the edges and flooding the middle.
Serving Size: makes 75 3.5 in. cookies
Number of Servings: 75
Recipe submitted by SparkPeople user MAIA_ORUAL.
