Best Sugar Cookie Recipe

 

This is my favorite sugar cookie recipe.
I am planning to have a cookie baking party with girlfriends this weekend.
I can't wait.

Ingredients

3 cups All Purpose flour, measured then sifted
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
3 sticks unsalted butter, softened
1 1/2 cups granulated sugar, plus extra for rolling
2 large eggs
1 tablespoon pure vanilla extract

Instructions

Preheat oven to 375 degrees F.  Traditional oven setting, not convection.
Line several cookie baking pans with parchment paper.
Mix the flour, baking powder, and salt in a medium bowl.

Place the softened butter and sugar in the bowl of your electric mixer.
Cream the butter and sugar on high until light and fluffy, 3-5 minutes.  (Don't skimp on the time)
Then turn the mixer on low and add the eggs and vanilla extract.  Scrape the bowl.

With the mixer running on low, slowly add the flour mixture.  
Scrape the bowl and beat again for 30 seconds.

Pour some extra sugar into the bowl to coat the cookie dough.  
Scoop the dough out and roll into 1-inch balls.  
The dough should be soft and delicate - don't over-handle.
Shake each ball in the sugar bowl to coat, then place on the cookie sheet 2 inches apart. 
Use the bottom of a drinking glass to press down on each ball, until it's 1/3 to 1/2 inch thick.

Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set.  Cool completely on the cookie sheets.

Optional Butter Cream icing, but great with no icing.

The Best Chocolate Chip Cookies

 

Ingredients

1 cup butter at room temperature
1 cup brown sugar
½ cup granulated sugar
2 eggs at room temperature
1 teaspoon vanilla extract
2 ½ cups all-purpose flour*
½ teaspoon baking soda
1 teaspoon salt
2 cups (12 oz.) chocolate chips or chunks
1 cup chopped walnuts or pecans optional

Instructions

1. In a large mixing bowl, cream butter and both types of sugar using the paddle attachment of your stand mixer if you have one. Cream but do not beat until fluffy, we don’t want to beat in air. Add eggs and vanilla and mix to combine. Combine flour, baking soda and salt in a bowl. Add it to the butter-sugar mixture and beat on low speed until flour is incorporated. Scrape mixing bowl to ensure flour is evenly distributed in the dough. Stir in chocolate and, if using, nuts. You may need to do this with a wooden spoon.

2. Tightly cover the bowl and chill dough for at least 3 hours or overnight.* Before baking, allow dough to stand at room temperature for about 45 minutes until it is soft enough to shape into balls.

3. Preheat oven to 350°F (175°C) and line baking tray with parchment paper. Roll dough into balls of about 1 ¼ inches (3 cm) in diameter (slightly smaller than golf balls). Place dough balls on baking tray, leaving plenty of room for the cookies to spread.

4. Bake cookies for 10-12 minutes. They should be golden brown and crispy on the edges, no longer shiny but still quite soft in the middles. Do not overbake! Take cookies out of the oven and allow them to cool on the baking tray for 2 minutes before transferring them with a spatula to cooling racks. The cookies firm and set as they cool.
5. Store cooled cookies tightly covered at room temperature for up to one week or for up to three months in the freezer.

Recipe Notes

*If you want to bake the cookies immediately, add an extra ¼ cup of flour, for a total of 2 ¾ cups of flour. OR freeze cookie dough balls for 20 minutes before baking.

Texas Cowboy Cookies

 Makes about 18 large cookies        

Everything's bigger in Texas and these Cowboy cookies (sometimes called Texas Cow Chips) are no exception. They are crispy on the edges but chewy and moist in the middle, and have about a hundred mix-ins that all combine to create the Texas of all cookies.

Ingredients

1 cup (2 sticks) butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups flour, spooned and leveled
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup old fashioned oats
1 cup corn flakes
1 cup pecans, roughly chopped (and toasted!)
1/2 cup coconut flakes
1 cup (6 ounces) peanut butter chips (I used Reese's)
1 cup (6 ounces) semi-sweet chocolate chips

Instructions

1. If you want to toast your pecans (you do! you do!) chop them up and throw them in a dry skillet over medium heat. Toast for 3-5 minutes, until fragrant. Don't let them burn! Remove from heat and let cool while you make the dough.
2. In a large bowl or stand mixer, beat the butter until it is light and fluffy.
3. Add both sugars and beat well, scraping sides and bottom.
4. Add eggs and vanilla, beat well.
5. Add the flour but don't mix it in. Add the salt, baking powder, and baking soda to the flour and use a small spoon to blend it with the flour a bit. Then mix in the flour, but stop before it's fully incorporated.
6. Add the oats, corn flakes, pecans, and coconut to the bowl. Mix in gently.
7. Add the peanut butter chips and chocolate chips and mix until everything is incorporated. Don't over mix, it will make your dough tough.
8. Chill the dough in the fridge for at least an hour, or up to 24 hours.*
9. Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper.
10. Use a 1/4 cup measuring cup to scoop these onto the pan. Leave at least a couple inches in between each ball of dough.
11. Bake at 350 for 12-14 minutes, until the cookies are golden on the edges and they are not too shiny in the middle. (A little shine is okay.)
12. Let cool as long as you can before stuffing your face! These are great dipped in milk.

Recipe Notes

*If you are in a big hurry like I always am (Who's not in a hurry to eat cookies?) do my cheat-chill: Shape the dough onto pans as described above and toss in the freezer for 30 minutes. Then bake as directed. Or you could put the shaped dough into ziplock bags, freeze, and have cookies ready to be baked at a moments notice! (I always have cookies in my freezer. Always.)

Check out the lighter version here: Skinny Texas Cowboy Cookies

FROM  The Food Charlatan

Butter Pecan Chocolate Chip Cookies

I had these cookies at a party and they were mouth watering, to be sure.

INGREDIENTS

1 Cup unsalted butter
2 Cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1 Cup dark brown sugar0, packed
1/2 Cup granulated sugar
1tbsp molasses
2 large eggs
2 tsp; vanilla extract
1 1/2 Cups dark chocolate (chips or chopped) + more for topping
1 cup pecan halves, roughly chopped = more for topping
Flakey Sea Salt

INSTRUCTIONS

1. First, brown the butter. Add 1 cup of butter to a saucepan over medium heat.  Melt and continue to stir until it turns a rich amber color and gives off a nutty scent.

2. Pour into a large mixing bow, (make sure to scrape in the browned bits at the bottom of the pot.) and set aside to cool.

3. In a smaller bowl, whisk together the flour, baking soda, salt, and cinnamon.  Set aside.

4. Once the brown butter is no longer hot add the brown sugar, sugar, and molasses to the bowl.  Whisk to combine.  You can either do so by hand or with an electric mixer.  it should resemble the texture of a slushy.

5. Whisk in the eggs and vanilla until fully combined.

6. Pour in all of the dry ingredients and mix to incorporate.  Switch to a rubber spatula to fold in the ingredients once the dough starts to thicken.

7. Fold in the dark chocolate and pecans.  At this point, the dough should be sticky and be able to hold its shape when scooped.  If it's too thin, place it in the refrigerator uncovered for about 30 minutes to cool.

8. But if its already at the right consistency, scoop out the cookie dough using a 2 oz. scoop or a 1/4 measuring cup.  Place the scoops side by side on a plate or small baking sheet lined with wax or parchment paper.

9. Place extra chocolate chips and pecans on top of each cookie and chill for at least 30 minutes, or overnight.

10. When ready, place 5-6 large cookies on a large baking sheet lined with parchment paper and bake at 350 degrees for 13 - 15 minutes.  If your cookies are smaller than 2 oz., bake for 10 - 12 minutes.  The cookies are ready when the edges are golden and the middle looks puffed, pale, and a bit underdone.

11. When they are hot from the oven, sprinkle the tops with a bit of sea salt and transfer to a cooling rack.  If the cookies are too soft to move, let them sit on the cookie sheet for about 5 minutes and then try again.

12. Bake the remaining cookie dough and dig in!

This recipe comes from butternut bakery blog 

Snickerdoodle Cookie

 

Ingredients

1 cup Unsalted Butter (softened)
1 ½ cups Sugar

2 large Eggs
2 teaspoons Vanilla
2 ¾ cup Flour
1 ½ teaspoon Cream of Tartar
½ teaspoon Baking Soda
1 teaspoon Salt

Cinnamon-Sugar Mixture:

¼ cup Sugar
1 ½ Tablespoons Cinnamon

INSTRUCTIONS

 

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. 
• Stir in flour, cream of tartar, baking soda, and salt, just until combined. 
• In a small bowl, stir together sugar and cinnamon. 
• If time allows, wrap the dough and let refrigerate for 20-30 minutes.  Roll into small balls until round and smooth.  Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.  *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
• Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  Let cool for several minutes on baking sheet before removing from the pan.  

This recipe comes from ModernHoney.com

5 Stars (4.96) from 372 votes

The "I Want to Marry You" Cookie

The "I Want to Marry You" Cookie, ended up becoming the most popular recipe on the Cooking Channel in 2012.

You can read all about Melissa Stadler's story at ModernHoney.com.

INGREDIENTS

1 cup butter
1 cup plus 2 tablespoons dark brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon Pure Vanilla
2 cups flour
1 cup rolled oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup chocolate chips combination of milk, semi-sweet or dark
3/4 cup white chocolate chips
optional Nuts

INSTRUCTIONS

In a medium saucepan, melt the butter over medium-low heat until melted and starts to turn a golden color. (don't let the butter become too brown)  Remove from heat.
Immediately add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth.  Keep stirring until all of the grainy texture is gone. Chill the mixture for 10 minutes.

Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
Add the flour, oats, baking soda, salt, and cinnamon and mix together.
Stir in chocolate chips and white chocolate chips.

Roll into balls or use a scoop, and place on a light colored cookie sheet.
Chill for 30 minutes or wrap tightly in plastic wrap and refrigerate overnight.  The dough gets better when it chills for 24 - 48 hours.

Preheat Conventional Oven (non-convection) to 325 degrees.  
Remove the cookies from the refrigerator and bake 12 - 16 minutes.

Pumpkin Cookies

 

INGREDIENTS

1 cup butter, room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg

2 teaspoons vanilla

1 1/2 cups pumpkin puree

3 1/2 teaspoon pumpkin pie spice

1/2 teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

2 cups all purpose flour

1 (12 oz.) bag white chocolate chips

ICING

1/2 cup light brown sugar

3 Tablespoons butter

1/4 cup milk

2 cups sifted powder sugar

INSTRUCTIONS COOKIES

1. Preheat oven to 350 F.  Line a baking sheet with parchment paper and set aside

2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and brown sugar on medium speed fpr 2 minutes.

3. Add in the egg, vanilla, pumpkin, pumpkin pie spice, salt, baking powder, baking soda, and mix for 1 minute till smooth, scraping the sides of bowl as necessary,

4. Turn the mixer to low and add in the flour, mixing until just combined.  Stir in the white chocolate chips until evenly incorporated.

5. Using a medium (2 Tablespoon) size cookie scoop, drop the dough onto the prepared baking sheet.  Bake for 10 - 12 minutes until the edges are slightly golden.  Allow them to cool on the baking sheet for 2 minutes and then transfer to a wire rack to cool completely.

6. ICING: In a medium sauce pan stir together the brown sugar and butter over medium heat.

7. Bring the mixture to a bowl and continue cooking for 1 minute.  Whisk the milk and powdered sugar until smooth.  Alternately you can use a hand mixer for this step.

8. Spread about 1 teaspoon on the top of each cookie and allow to set.

NOTW:  Store airtight at room temperature for up to 3 days.

Source

Cookiesandcups.com

Cherry Chocolate Chip Cookies

 

Ingredients

• 10 oz. jar maraschino cherries
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1/2 cup sugar
• 3/4 cup brown sugar
• 1 tsp. vanilla
• 3 Tbsp. reserved cherry juice
• 2 eggs
• 2 1/2 cups flour
• 1 tsp. salt
• 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1 cup semisweet chocolate chips

How to make Cherry Chocolate Chip Cookies

1. Drain the jar of cherries, but make sure to reserve 3 tablespoons of the juice.  Chop the cherries and set aside.
2. Cream butter and shortening, add sugars and beat until fluffy.
3. Add vanilla, cherry juice and eggs.  Mix well.
4. Add flour, salt, baking powder and baking soda.  Mix until combined.
5. Add chopped cherries and chocolate chips, mix until combined.
6. Drop onto an ungreased cookie sheet.  Bake 8-10 minutes at 350°, or until the edges begin to brown slightly.  Cool on baking sheets for 5-10 minutes before transferring to wire racks to cool completely.

FROM:  ButterWith A Side Of Bread.com

Easiest Ever Ice Cream Cake

 I have not tried this recipe yet, but I know that I will.  ~~Shelly

It comes from the blog:  A Beautiful Mess.

You'll need:
a baking pan,
wax paper
ice cream sandwiches (I used around 10 for this square pan)
ice cream for the filling (I used chocolate)
chocolate chips or frosting for the top
5-10 cookies,  (Oreo cookies are great)
and sprinkles. (optional)

DIRECTIONS
Line your baking pan with wax paper, this will allow you to easily remove your cake once it sets.  Fill the bottom layer with ice cream sandwiches.  You may need to cut a few into smaller pieces to fill out the edges of the pan.

Next add a layer of ice cream. You don't have to get the ice cream perfectly smooth. You actually want to work quickly here as you don't want all the ice cream to melt as you work. Then top the layer of ice cream with another layer of ice cream sandwiches.

Cover your cake and pop it back into the freezer.  Chop up whatever cookies you choose.  I highly recommend birthday cake Oreos.  If you are using melted chocolate, go ahead and melt the chocolate and have it ready.

Now top the cake with the melted chocolate and toss on the cookie pieces and sprinkles.
Cover and place the cake back in the freezer.  Once set, you are ready to serve!

VARIATION
Add a peanut butter layer by mixing up some Nutella & PB and smearing it between layers.