Sugar Cookie Taste Off

When we asked you for your best sugar cookie recipes, we had no idea how many variations there are. There were old-fashioned recipes and new twists on classics. There were ingredients we didn’t know went in sugar cookies.

This is a small collection of some of the sugar cookie recipes that we received.

Sugar Cookies

Recipe by: Julie Beus

1 1/2 cups sugar
1 1/2 cups butter
1/2 cup butter milk
2 eggs
1/2 tea. salt
1 tea. baking soda

1 tea. vanilla
4 cups flour

Cream the sugar and butter. Add the butter, milk and eggs. Add salt, soda and vanilla. Add flour half a cup at a time and then chill the mix for 30 minutes. Roll the mix out on floured surface 1/4 inch thick. Bake at 375 for 6 to 8 minutes. Check at 6 min – some ovens cook hot.

Frosting Ingredients:

1 cube butter
2 cups powder sugar

dash of salt
1 tbls. shortening

1/2 to 1 tea almond extract. You can also use vanilla. I use 1/2 of each.
food coloring of choice

Louie’s Sugar Cookies

Recipe by: Emily Thorson

1/2 c. whipping cream
2 t. vinegar or lemon juice
2 t. vanilla
1/2 c. shortening (white)
1 c. sugar
1 egg
3 1/4 c. flour
1 t. soda
1/2 t. salt

Mix together whipping cream, vinegar, or lemon juice and vanilla. Let stand 5-10 minutes. Cream together shortening, sugar and egg. Sift together flour, soda and salt. Alternatively add the whipping cream mixture and the flour to the shortening mixture, the dough might be a little wet but needs to clean the sides of the bowl. Refrigerate dough for a day or two. Roll out on floured board. Cut out with any desired cookie cutter. Bake at 350 for 8-10 minutes.

Frosting Ingredients:
1/4 c. butter
3 1/2 – 4 c. powdered sugar
1/3 c. milk
1/8 t. lemon extract

Frosting Method:
Cream butter and powdered sugar together. Add milk and lemon extract, be careful with the lemon extract, a little goes a long way! Add milk or powdered sugar for desired consistency. Add food coloring for wanted color. Frost and enjoy!

Grandma Rushton’s Cookies

Recipe by: Jen Day

1 cup margarine softened
2 cup sugar
4 eggs
2 tablespoons lemon extract

1/2 teaspoon baking soda disolved in 2 tablespoon milk
4-5 cup flour

Cream margarine and sugar together. Add eggs, lemon extract, and baking soda in milk. Gradually add enough flour to make stiff dough. Roll to a 1/4 inch thickness with and cut into shapes. Bake 375 degrees for about 10 min or until lightly brown, but they will continue baking on cookie sheet, so don’t cook much past 10 minutes if oven temp is accurate.

Sugar Cookies

Recipe by: Brooke Ochs

1 c. shortening
1 ½ c. sugar
3 eggs
1 t. lemon extract
1 t. almond extract
1 t. vanilla extract
½ c. sour cream
1 t. salt
2 t. baking soda

approx 4 ½ c. flour (can use ½ whole wheat flour)

Cream sugar and butter. Add eggs and mix just until incorporated. Add the rest of the wet ingredients. Add salt and soda. Mix in flour by hand. roll dough out very thick and cut into desired shapes. Bake 350* for 6-8 minutes or until the edges are very light brown.

Sour Cream Frosting Ingredients:
1/3 c. sour cream
¾ stick butter (softened)
3-4 c. powdered sugar
1 t. vanilla
(if making chocolate frosting, melt the butter first and then add ¼ c. cocoa)

Celly’s Super Soft Sugar Cookies

Recipe by: Celeste Watkins

3/4 c. margarine (surprisingly, margarine works better than butter for this recipe)
1 c. granulated sugar
2 eggs
1 tsp. vanilla
2 ¾ c. flour
1 tsp. baking powder

1 tsp. salt

Beat margarine and sugar until creamy; beat in eggs and vanilla. Mix dry ingredients together and gradually add to creamed mixture to form soft dough. Cover and refrigerate until firm, at least 1 hr. or up to 3 days. Take a quarter of the chilled dough and roll out to 1/4″ thickness on a well-floured surfaced. Keep the remainder of the dough refrigerated. (This dough is very soft and a bit sticky, work quickly and with a small amount at a time). I find it helpful to dip cookie cutters in flour, cut out desired shapes and transfer cookies to a greased cookie sheet. put the leftover dough back into the fridge to chill. Repeat the process with a chilled piece of dough.
Bake at 400 degrees for 6 – 8 minutes, no longer. Cookies will be light in color, if they start to turn golden, they are over baked. Immediately transfer to a cooling rack. When cool, frost and decorate as desired. Yields 3 – 4 dozen.

Yum,Yum Sugar Cookies

Recipe by: Colette Braithwaite

2 cubes butter, softened
2 c. sugar
3 eggs
2 tsp vanilla
8 oz. plain yogurt
6 1/2 c. flour
2 tsp. baking soda
3/4 tsp. baking powder
2 tsp. salt

Beat butter, sugar, eggs, vanilla and yogurt for 2 minutes until nice and creamy.
Mix in the rest of the ingredients. Refrigerate until chilled. Roll out to about 1/4 in thick or thicker. Place on ungreased baking sheet. Bake 350 for 8-10 min. just until barely golden (may looked under cooked) let cool on pan for a few minutes.

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