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sugar cookie recipes

I'm looking for a good sugar cookie and frosting recipe.

Answer Question

Asked by kim1234 at 2:06 PM on Nov. 30, 2008 in Food & Drink

Level 1 (0 Credits)
Answers (8)
  • Nika’s Nutmeg Sugar Cookies
    (double recipe)

    Dry Mix:  Cut dry ingredients into shortening like you would for a pie crust -use pastry blender

    2 cups shortening
    6 cups flour
    2 tsp baking soda
    2 tsp baking powder
    2 tsp salt
    2 tsp. nutmeg

    Wet mix:

    3 cups sugar
    6 eggs
    10 Tbsp. milk
    2 tsp. vanilla

    Mix 2 mixtures, drop from spoon and sprinkle with sugar OR chill to roll and cut.

    350 degrees for 8 min.


    Answer by Nika75 at 6:29 PM on Nov. 30, 2008

  • For the above recipe when I want to frost them. I just buy vanilla frosting and add a little nutmeg to it. You could make a simple buttercream and flavor it with rum extract and a little nutmeg for an egg-nog type flavored frosting.

    Answer by Nika75 at 6:31 PM on Nov. 30, 2008

  • 4 cups confectioners' sugar
    1/2 cup shortening
    5 tablespoons milk
    1 teaspoon vanilla extract
    food coloring

    In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

    Answer by Anonymous at 8:11 PM on Nov. 30, 2008

  • Sour Cream Cookies

    1-cup sugar
    3 cups flour
    1-teaspoon salt
    1-teaspoon soda
    1-teaspoon nutmeg
    1-cup butter
    2 eggs, well beaten
    1-cup thick, sour cream
    Sift together the dry ingredients. Cut in the butter with a pie blender or knives. Add eggs and sour cream, gradually. Chill dough an hour or longer. Roll out; cut with cookie cutter and bake in hot oven, 425 degrees until brown.

    Answer by Anonymous at 8:13 PM on Nov. 30, 2008

  • 2 c AP flour, plus more for rolling
    1/2 tsp baking powder
    1/4 tsp salt
    1/2 c (1 stick) unsalted butter, room temp
    1 c sugar
    1 large egg
    1 tsp vanilla extract

    In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 min. At this point you can freeze for up to 3 months. cont..

    Answer by jespeach at 4:36 AM on Dec. 1, 2008

  • Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
    Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks.

    Answer by jespeach at 4:37 AM on Dec. 1, 2008

  • 2 1/2 cups powdered sugar
    2 tbsp water
    1 tbsp butter, softened
    1 tbsp light corn syrup
    1/2 tsp vanilla, lemon or almond extract
    food color, if desired

    Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.

    Answer by jespeach at 4:40 AM on Dec. 1, 2008

  • 1 lb powdered sugar
    5 tbsp meringue powder or 1/4 cup pasteurized egg whites
    2 tbsp warm water
    food coloring (optional)

    Combine powdered sugar and meringue powder or egg whites in a mixing bowl and beat on low speed. Add water drop by drop. The amount depends on whether you used the powder or the egg whites, and on the temperature and humidity in your kitchen. Add the water slowly and do not let the mixture get runny - you will probably not use all of it. Beat until the mixture holds a trail on the surface for five seconds when you raise the mixer from the bowl. Gel or powdered food coloring is best for this icing.

    Answer by jespeach at 4:42 AM on Dec. 1, 2008

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