soft sugar cookies

[lindajones]

Does anyone have a recipe for soft wonderful sugar cookies?

[lindrusso]

Here's one thread that might help. The Martha recipe that I posted is very yummy and the cookies are soft - as long as you don't make them too thin or overcook them. You also really need to chill the batter well or it will be too sticky to roll out and cut. Good luck!
http://www.cookinglight.com/bbs/Forum1/HTML/003116.html



[This message has been edited by lindrusso (edited 04-12-2001).]

[sneezles]

Here is a recipe from Southern Living that makes wonderful soft sugar cookies. I have to double or triple the recipe becuase they get eaten so quickly around here!

CookWare(tm) from Cooking Light(r)

Old-Fashioned Teacakes

SOURCE: Southern Living YEAR: November,1984 PAGE: 15tx

INGREDIENTS FOR 48 SERVINGS:
1 cup butter
2 cups sugar
2 tbs buttermilk
3 eggs
5 cups all-purpose flour
1 tsp baking soda
1 tsp vanilla extract
additional sugar

INSTRUCTIONS:
Cream butter; gradually add sugar, beating well. Add eggs, one at a time,
beating well after each addition. Add buttermilk, and beat well. Combine flour
adn soda; gradually stir into creamed mixture. Stir in vanilla. Chill dough
several hours or overnight.

Roll dough to 1/4" thickness on a lightly floured surface; cut into rounds
with a
3 1/2" cookie cutter. Place 1 inch apart on lightly greased cookie sheet;
sprinkle with sugar. Bake at 400º for 7-8 minutes or until edges are lightly
browned. Remove cookies to wire rack and let cool completely. Yield: 4 dozen.

[BosunsWife]

This is a sugar cookie recipe that my mom has used for years. It makes great soft sugar cookies (IMO). She has always used them for all the different holidays for cutout cookies.


Sugar Cookies

Source: Betty Crocker Cookie Cookbook

PREP: 25 min; CHILL: 2 hr; BAKE: 8 min/batch
Makes about 5 dozen 2-inch cookies

These cookies are yummy plain. If you like, frost with your favorite frosting, or use decorator gels before baking for an attractive cookie that stacks easily.


1 1/2 cups powdered sugar
1 cup stick margarine or butter,* softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal® all-purpose flour**
1 teaspoon baking soda
1 teaspoon cream of tartar

Granulated or colored sugar

1. Mix powdered sugar, margarine, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.

2. Heat oven to 375°. Lightly grease cookie sheet.

3. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.

4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.


*We do not recommend using vegetable oil spreads.

**If using self-rising flour, omit baking soda and cream of tartar.

1 Cookie: 75 calories (25 calories from fat); 3 g fat (1 g saturated); 5 mg cholesterol; 60 mg sodium; 11 g carbohydrate (0 g dietary fiber); 1 g protein.

We always frosted them and so eliminated sprinkling with sugar before baking. Happy baking!