Sugar Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 100.4
- Total Fat: 5.4 g
- Cholesterol: 19.8 mg
- Sodium: 74.5 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 0.3 g
- Protein: 1.2 g
View full nutritional breakdown of Sugar Cookies calories by ingredient
Introduction
These are so easy to make. I make them every christmas amd decorate them. They are sooo good. These are so easy to make. I make them every christmas amd decorate them. They are sooo good.Number of Servings: 36
Ingredients
-
1 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp. vanilla extract
2 3/4 ll-purpose flour
1 tsp. baking soda
1 tsp. cream or tarter or lemon juice
Directions
Yeld: 36, two to three inch cookies.
In a large bowl, cream butter and sugar until fluffy. Add the egg and beat well, then mix inthe vanilla extract.
In a seperate bowl,combine the flour, baking soda, and cram of tarter.
Add the dry mixture to the wet mixture, one third at a time until thoroughly combined.
Divide the dough into two equal parts and flatten into disks. Cover each disc in plastic wrap and refridgerate for 2 to 3 hours, or until the dough is firm enough to work with. If it is too firm, soften at room temperature for 5 min.
Preheat the oven to 350 (F) . On a floured board roll out the dough until 1/4 inches thick. Cut out shapes with cutters or by hand.
Using a spatula or flipper transfer to a baking sheet leaving obut 2 inches betweem each cookie.
Bake for 8 to 10 minutes, or until edges are lightly browned.
Remove cookie sheet from oven and place on a wire rack and coolfor two to three minutes. Then transfer cookies to the rack and cool completely.
Reapeat with the remaining chilled dough.
Decorate with icing, sprinkles,candies,ect.
Makes 3 dozen small to meduim cookies.
Enjoy!
The baked cookies can be stored in an airtight container for up to a month before decorating. They can be stored up to three days at room temperature.
Number of Servings: 36
Recipe submitted by SparkPeople user REBABOBEBA.
In a large bowl, cream butter and sugar until fluffy. Add the egg and beat well, then mix inthe vanilla extract.
In a seperate bowl,combine the flour, baking soda, and cram of tarter.
Add the dry mixture to the wet mixture, one third at a time until thoroughly combined.
Divide the dough into two equal parts and flatten into disks. Cover each disc in plastic wrap and refridgerate for 2 to 3 hours, or until the dough is firm enough to work with. If it is too firm, soften at room temperature for 5 min.
Preheat the oven to 350 (F) . On a floured board roll out the dough until 1/4 inches thick. Cut out shapes with cutters or by hand.
Using a spatula or flipper transfer to a baking sheet leaving obut 2 inches betweem each cookie.
Bake for 8 to 10 minutes, or until edges are lightly browned.
Remove cookie sheet from oven and place on a wire rack and coolfor two to three minutes. Then transfer cookies to the rack and cool completely.
Reapeat with the remaining chilled dough.
Decorate with icing, sprinkles,candies,ect.
Makes 3 dozen small to meduim cookies.
Enjoy!
The baked cookies can be stored in an airtight container for up to a month before decorating. They can be stored up to three days at room temperature.
Number of Servings: 36
Recipe submitted by SparkPeople user REBABOBEBA.