White - The Most Delicious Sugar Cookie Recipes

The Most Delicious Sugar Cookie Recipes Book 3

Best Guide for Baking on Any Occasions

BY

Brian White

Copyright 2022 Brian White

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Table of Contents

Sugar cookies are a delight for any cookie lover. The texture of sugar cookies is much crunchier. You can also decide to make it gooey depending on your taste. There is no hard and fast rule on making these sugar cookies. Be flexible in your baking and enjoy the process of baking fully.

Baking is something that relieves your stress. So never take any stress while baking your favorite cookies. In the book, you will find 30 delicious sugar cookies that are not at all difficult to make.

You will find simple sugar cookies, chocolate sugar cookies, matcha cookies, nutty cookies, coffee cookies, and fruit-flavored cookies as well.

The different flavors will blow your mind. You will find some recipes that are even suitable for the holidays.

Try all the recipes and find out your favorite.

Half of the cookies are sprinkled with colored sugar before baking and the rest are garnished with frosting.

Serving Size: 24

Cooking Time: 30 minutes

Ingredients:

• 1 cup butter, softened
• 1 teaspoon baking soda
• 1-1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 large egg, beaten
• 1 teaspoon cream of tartar
• 1/2 teaspoon almond extract
• 2-1/2 cups all-purpose flour

Directions:

Whisk the prepared butter and sugar in a large mixing bowl until fluffy and light. Whisk in extracts and egg. Mix cream of tartar, baking soda, and flour together; slowly mix into the creamed mixture until combined. Refrigerate until easy to work with, for a minimum of 1 hour.

Cut dough into 4 equal pieces. Flatten dough to a thickness of 1/8 inch on a work surface lightly coated with confectioners sugar. Cut dough into desired shapes. Arrange cookies on ungreased baking sheets. Repeat the steps with the rest of dough. Bake for 7 to 8 minutes at 350 until edges start browning. Transfer cookies to wire cooling racks; allow to cool.

These cookies with unique lemon flavor are tender on the inside and crispy on the outside.

Serving Size: 24

Cooking Time: 25 minutes

Ingredients:

• 2 teaspoons baking powder
• 2/3 cup vegetable oil
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon peel
• Additional sugar or colored sugar
• 2 cups all-purpose flour
• 2 eggs

Directions:

Whisk together eggs, lemon peel, vanilla, oil and sugar in a large mixing bowl until incorporated. Mix salt, baking powder, and flour together; slowly mix into egg mixture.

Drop batter onto greased baking sheets by rounded teaspoonfuls, separating them 2 inches apart. Press down cookies using a glass dipped in sugar. Bake cookies for 8 to 10 minutes at 350 until edges turn brown lightly. Allow to actually cool on the baking sheets for 1 to 2 minutes before transferring to wire racks to cool entirely.

You can also make them for Christmas using different cookie cutters.

Serving Size: 48

Cooking Time: 40 minutes

Ingredients:

• 1 cup butter, softened
• 1/2 teaspoon salt
• 1-1/4 cups sugar
• 3 eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3-1/2 cups all-purpose flour

Icing:

• 2 cups confectioners' sugar
• 1 tablespoon meringue powder
• 1/4 cup warm water
• 1/2 teaspoon almond extract
• Liquid food coloring
• Pastel organdy ribbon (1/4 inch wide), cut into 12-inch lengths, optional

Directions:

Mix butter, eggs and sugar add the baking powder, salt and flour; slowly put into creamed mixture. Chill with cover for an hour or till handleable.

Heat an oven to 375. Unroll dough on a slightly floured counter into thickness of 1/4-inch. Cut using a 2-1/2-inch, egg-shaped, floured cookie cutter. Arrange on slightly oiled baking sheets, an-inch away. Push a plastic straw half-inch from each cookie top to create a hole for ribbon if wished.

Bake till pale brown for 8 to 10 minutes. Transfer onto wire racks and let cool.

For frosting, sift meringue powder and confectioners' sugar into one big bowl. Put the extract and water; whip at low speed to blend. Whip 5 minutes on high.

Put a cup of icing into a plastic or pastry bag; snip off one tiny hole from the bag corner. Use the icing to outline every cookie. Tint the rest of icing using food coloring if wished. Put in water, several drops at one time, till thin mixture, enough to smoothly flow. Fill in the middle portion of every cookie, let icing scatter to outline. Dry overnight.