Sugar Cookies Recipes

Pecan Sugar Cookies

  1 1/4 c  Sugar, light brown
    1/4 c  Water
      3 tb Honey
      1    Egg
  2 1/3 c  Flour
      1 c  Pecans, coarsely ground
  2 1/2 tb Cinnamon
      1 tb Baking soda
      1 tb Allspice

In mixing bowl combine brown sugar, water, honey and egg. Beat about 10 seconds with mixer.

In a separate bowl combine flour, pecans, cinnamon, baking soda, and allspice. Mix well. Add to wet ingredients and stir

Drop batter by the teaspoonfuls on greased cookie sheet.

Bake at 375 degrees for 12 minutes. Makes about 3 dozen cookies.

Chocolate Sugar Cookies

      3    Squares Unsweetened Chocolate
      1 c  Butter or margarine
      1 c  Sugar
      1    Egg
      1 ts Vanilla
      2 c  All-purpose flour
      1 ts Baking soda
    1/4 ts Salt
           Additional sugar
 
Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

Stir sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely blended.

Mix in flour, baking soda and salt.

Refrigerate 30 minutes.

Heat oven to 375'F.

Shape dough into 1" balls; roll in additional sugar. Place 2" apart, on ungreased cookie sheets. (If flatter, crisper cookies are desired, flatten balls with bottom of drinking glass.)

Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire racks.
 
Makes about 3 1/2 dozen cookies.
 
Prep. time: 15 minutes. Chill time: 30 minutes. Baking time: 8-10 minutes.
 
Jam-Filled Chocolate Sugar Cookies:
Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.
 
Chocolate-Caramel Sugar Cookies:
Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed.

Microwave 1 package (14 ounces) caramels with 2 tablespoons milk in microwavable bowl on HIGH 3 minutes or until melted, stirring after 2 minutes.

Fill centers of cookies with caramel mixture. Drizzle with melted semi-sweet chocolate.

Basic Sugar Cookies
    1/3 c  Shortening
    1/3 c  Margarine
      2 c  All-purpose flour, divided
    3/4 c  Sugar
      1    Egg
      1 tb Milk
      1 ts Baking powder
      1 ts Vanilla extract
 
In a large bowl, beat the shortening and margarine with an electric mixer at medium to high speed for about 30 seconds, or until softened.
 
Add 1 cup of the flour, sugar, egg, milk, baking powder, and vanilla extract and beat until thoroughly combined, scraping the sides of the bowl occasionally.

Beat or stir in the remaining flour.

Divide the dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
 
Roll each portion of the dough to 1/8 inch thickness on a lightly floured surface.  Cut into the desired shapes.

Place 1 inch apart on an ungreased cookie sheet.

If desired, sprinkle with candies or colored sugar before baking.
 
Bake in a 375 F oven for 7 to 9 minutes or until the edges are firm and the bottoms are very lightly browned. Remove the cookies and cool on a rack. Makes 3 to 4 dozen cookies.
 
Chocolate Sugar Cookies:
Stir 1 tablespoon of unsweetened cocoa powder into one half of the recipe. Bake as directed.
 
Note: Sugar cookies also make attractive and economical ornaments. Make the dough according to the recipe then flatten the cut out cookies slightly with the bottom of a small glass dipped in sugar. Use a drinking straw to make a sharp, small hole near the top. If the hole begins to close during baking, use the straw to re-form the hole.

Soft Sugar Cookies

      2 c  Unbleached Flour; Sifted
    1/2 ts Baking Soda
    1/2 ts Salt
    1/4 c  Shortening
    1/4 c  Butter Or Margarine
      1 c  Granulated Sugar
      1 lg Egg Yolk
    1/2 c  Buttermilk Or Sour Milk
    1/2 ts Vanilla Extract
      1 lg Egg White, beaten till stiff
 
Preheat the oven to 375 Degrees F.

Sift the flour, soda, and salt together, and set aside.

Work the shortening and butter together, with a spoon, until fluffy and creamy. Add the sugar slowly, continuing to work until light. Then add the egg yolk and beat until light and fluffy.

Add the flour mixture alternately with the buttermilk, beating well after each addition. Stir in the vanilla and then gently fold in the stiffly beaten egg white.

Drop by rounded Tablespoonfuls 3 inches apart on a greased cookie sheet. Flatten with a spatula to 1/2-inch thickness.

Bake in the preheated over for 20 minutes or until done. Makes 18 3-inch cookies.

Crisp Sugar Cookies

  1 1/2 c  Sugar
      1 c  Shortening
      2    Eggs; unbeaten
      3 tb Sweet or sour cream
      1 ts Vanilla
    1/2 ts Lemon extract
      3 c  All-purpose flour
    1/2 ts Soda
    1/2 ts Salt
 
Gradually add sugar to shortening, creaming until fluffy. Beat in eggs, one at a time. Add cream and flavorings.

Combine flour, soda, and salt. Add to creamed mixture, mix well. Chill.

Roll out small amounts at a time, very thin, on lightly floured board. Cut with various shaped cookie cutters.

Place on ungreased cookie sheet. Sprinkle with additional granulated or colored sugar.

Bake in 400 degree oven 6 to 9 minutes, until golden.

Makes 6 dozen medium-sized cookies.

Be sure to check out our recipes for Easter cookies, Valentine's Day cookies, Halloween cookies, and Christmas cookies.