Answers to Everyday Questions : How do you make sugar cookie dough?

How do you make sugar cookie dough?

7 Responses to “How do you make sugar cookie dough?”

1. BlueSea said :
   April 7th, 2011 at 10:32 pm

   Go to allrecipes.com
   There are a variety of ways to make sugar cookies and yes, gasp, most do call for sugar. However some call for powdered sugar and some for regular sugar. All will call for butter, and I mean the real thing. I make tons at Christmas time and I use my big stand mixer to mix the dough. Almost all recipes will call for letting the mixed dough sit in the fridge to chill for at least a couple of hours.
   Some recipes also call for cream cheese and those are good too!
2. Kuchiki Rukia said :
   April 7th, 2011 at 10:45 pm

   Sugar Cookies
   * 3/4 teaspoon ground nutmeg
   * 1/2 teaspoon salt
   * 1/2 teaspoon baking soda
   * 1 teaspoon baking powder
   * 4 cups all-purpose flour
   * 1 1/2 cups white sugar
   * 1 teaspoon vanilla extract

   – In a large bowl, combine well the above ingredients

   – In a separate bow, beat 1 egg with 1 cup softened butter or margarine until light and fluffy. At low speed of an electric mixer add 1/2 cup sour cream, 1 teaspoon vanilla and pour in the mixture of above ingredients. Mix until combined, using hands if necessary.

   – Cover dough and refrigerate for several hours or overnight.

   – Remove dough from the refrigerator. Preheat oven to 375°F (190°C).

   – Roll chilled dough out on a lightly floured surface to 1/8″ thick.

   – Cut dough into desired shapes. Place on an ungreased cookie sheet and bake at 375°F (190°C) for 10 to 12 minutes. (Makes 2 dozen)

   Brown Sugar Cookies
   1 1/2 c brown sugar,frimly packed
   2/3 c shortening
   2 eggs,large
   2 T milk
   1 T orange rind,grated
   2 t baking powder
   1 t cinnamon
   1/2 t cloves
   1/4 t salt
   2 c unbleached flour
   1 c raisins
   1/2 c nuts,chopped, if desired

   Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used.
   Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins.

   Makes about 4 to 5 dozen cookies.

   Holiday Sugar Cookies
   Bon Appétit
   Cooking Class
   December 2000

   Makes about 36 cookies.
   The frosting recipe yields enough frosting to make four colors, plus about a cup
   of extra white base for adjusting the shades, if necessary. If you’d like to
   make additional colors, increase ingredient amounts accordingly.

   For cookies
   1 cup (2 sticks) unsalted butter, room temperature
   1 cup (packed) golden brown sugar
   1 large egg
   1 teaspoon vanilla extract
   2 2/3 cups all purpose flour
   1 teaspoon baking powder
   1/2 teaspoon salt
   1/2 teaspoon ground nutmeg
   For frosting
   9 cups (or more) powdered sugar (about 2 1/4 pounds)
   4 1/2 tablespoons Just Whites (pasteurized powdered egg whites)*
   12 tablespoons (or more) water
   Assorted food colorings, preferably Wilton concentrated gel pastes in Golden
   Yellow, Violet, Moss Green, Red (No Taste) and Sky Blue
   4 (or more) small disposable pastry bags
   Plain round metal tips (1/16 to 1/8 inch in diameter; optional)

   Make cookies: Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in egg and vanilla. Sift flour, baking powder, salt and nutmeg over; stir to blend well. Turn dough out onto lightly floured surface and knead gently 1 minute. Shape dough into 1/2-inch-thick rectangle. Cut into 4 equal pieces; wrap in plastic and refrigerate at least 3 hours and up to 1 day. Let
   dough soften slightly at room temperature before rolling out.
   Position rack in center of oven and preheat to 350°F. Butter large baking sheet.

   Working with 1 dough piece at a time, roll out dough on lightly floured surface to 1/8-inch thickness, lifting and turning dough often and dusting surface very lightly with flour to prevent sticking. Using floured 3- to 4-inch cutters, cut out cookies. Pull away excess dough from around cookies. Transfer cookies to
   prepared baking sheet, spacing 1 inch apart (cookies will not spread). If using cookies as hanging ornaments, push 1 end of drinking straw through dough near top of each cookie; lift straw, then remove small dough round from straw. Gently reroll dough scraps; cut out more cookies. Transfer to same sheet.

   Bake cookies until light brown, about 11 minutes. Let cool 5 minutes on sheet. Transfer cookies to rack; cool. Repeat with remaining dough pieces, baking 1 sheet of cookies at a time. Cool baking sheet completely and butter sheet lightly between batches.

   Make frosting: Whisk 9 cups sugar and powdered egg whites in large bowl to blend. Whisk in 12 tablespoons water. If necessary, whisk in more water by teaspoonfuls or more sugar by tablespoonfuls until frosting is medium-thick and
   very smooth. Place 1/2 cup frosting into each of 4 small bowls; mix colors using instructions in box on previous page. (Can be prepared 1 day ahead. Cover bowls and remaining frosting with plastic wrap to keep frosting from drying out. Store at room temperature.) Thin frosting in each bowl as needed by mixing in 1/4 teaspoon water at a time.

   Using pastry brush or small metal offset spatula, spread frosting on cookies; set cookies aside and let frosting dry, about 30 minutes. Cut off small tip from end of 1 disposable pastry bag (cut off slightly more if planning to insert metal tip). Fold down top 2 inches of bag, forming collar. Holding bag under collar and using small rubber spatula, fill bag with 1 color of frosting. Repeat
   with remaining pastry bags, filling each with 1 color of frosting. Pipe decorations onto frosted cookies in desired patterns and colors. Let cookies stand until decorations are firm and dry, at least 4 hours. (Can be prepared 3 days ahead. Place cookies in single layer between sheets of waxed paper in airtight container; store at room temperature.)

   *Can be found in the baking-products section of most supermarkets.
3. fire5519 said :
   April 7th, 2011 at 11:18 pm

   1 cup butter, unsalted
   1 cup white sugar
   2 eggs, lightly beaten
   1 teaspoon vanilla
   3 cups flour
   2 teaspoons baking powder
   1 teaspoon salt

   In a bowl, cream the butter and sugar. Beat in the eggs and vanilla.
   In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time. Chill dough for 3 to 4 hours.
   Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with colored sugar. Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie. Remove cookies to a rack to cool completely.
4. Jeanette M said :
   April 8th, 2011 at 12:03 am

   NO FAIL SUGAR COOKIES

   This recipe is GREAT when using complex cookie cutters. The dough holds its’ shape and won’t spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

   6 cups flour
   3 tsp. baking powder
   2 cups butter
   2 cups sugar
   2 eggs
   2 tsp. vanilla extract or desired flavoring (I like almond myself)
   1 tsp. salt
   Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

   Chill for 1 to 2 hours (or see Hint below)

   Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
   degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
   can make up to 5-dozen 3” cookies.

   HINT: Rolling Out Dough Without the Mess — Rather than wait for your cookie dough to
   chill, take the freshly made dough and place a glob between two sheets of parchment paper.
   Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.
5. Jane A said :
   April 8th, 2011 at 12:15 am

   This is my all time favorite sugar cookie recipe…its very simple but they are soo good!!!

   3 3/4 cups all-purpose flour
   1 teaspoon baking powder
   1/2 teaspoon salt
   8 ounces unsalted butter, room temperature
   2 cups sugar
   2 large eggs
   1 tablespoon vanilla

   Sift dry ingredients together; beat butter and sugar until fluffy.
   Beat in eggs one at a time, scraping down bowl each time, then add vanilla.
   Add flour mixture and mix at low speed until dough just comes together.
   Knead a couple of times just until smooth, then pat into a flat disk, wrap in plastic and chill until firm enough to roll.
   Roll and cut as desired and place on parchment-lined sheets.
   Bake at 350° for 8-10 minutes.
6. Zeus said :
   April 8th, 2011 at 1:00 am

   1 c. sugar or 1 c. brown sugar
   1/2 c. butter
   2 eggs
   2 c. flour
   1 tsp. vanilla

   Mix together and roll out (not too much) on floured board. Don’t roll out too thin. Bake at 325 degrees for 8 to 10 minutes or until golden brown. (from memory)
7. Julia R said :
   April 8th, 2011 at 1:04 am

   (L)
   SUGAR COOKIE DOUGH ROLL

   2 c. all purpose flour
   1 c. sugar
   2 tbsp. milk
   1/2 c. butter (softened)
   1 tsp. baking powder
   1/2 tsp. baking soda
   1/2 tsp. salt
   1/2 tsp. vanilla extract
   1 egg

   Mix all ingredients into large bowl. Mix at low speed with mixer until blended, occasionally scraping bowl with spoon. Shape dough into long round log. Wrap with wax paper and then refrigerate for 2 hours or until dough is firm enough to handle.
   Preheat oven to 350 degrees. Can slice cookies from roll or you may wish to roll dough out on lightly floured surface.

   Use floured rolling pin to roll dough 1/8 inch thick. Cut out cookies and place on ungreased cookie sheet 1 inch apart. Bake 5 to 8 minutes (less for soft cookies). Let cool before removing from cookie sheet. Makes 2 dozen.

   Store in tightly covered container. For colored dough add food coloring when mixing.