Nice 'n' Soft Sugar Cookies

Nice 'n' Soft Sugar Cookies

  • Prepare: 1H 45M
  • Cook: 5M
  • Total: 1H 50M
Nice 'n' Soft Sugar Cookies

Nice 'n' Soft Sugar Cookies

Diets

  • Vegetarian

Ingredients

  • Refrigerated

    • 1 Egg, large
  • Condiments

    • 1/4 cup Corn syrup, light
  • Baking & Spices

    • 1 Colored sugar and sprinkles
    • 1 Food coloring
    • 4 tsp Meringue, powder
    • 4 cups Powdered sugar
    • 2 1/2 cups Self rising flour
    • 1 1/2 tsp Vanilla extract
  • Dairy

    • 1 cup Butter
  • Liquids

    • 1/4 cup Water
  • Time
  • Prepare: 1H 45M
  • Cook: 5M
  • Total: 1H 50M

Found on

Description

My family’s all-time favorite Christmas cookie has had a million shapes over the years. Little ones have fun making their own icing designs. — Cathy Hall, Lyndhurst, Virginia

The best sugar cookies!!! I used the editors note to get the flour so I didnt need to buy a whole thing of self raising flour. Otherwise everything was followed as written. A great frosting too that sets well! Will be making every year!

Ive been using this recipe for years with wonderful results. I do, however, roll out my dough a bit thicker than the recipe suggests, as I find this produces a guaranteed soft and tender cookie. Dough is easy to handle and very forgiving, and the re-rolled scraps even make delicious cookies.

These cookies are delicious. Those people who didnt get a soft cookie did something wrong. I followed the recipe exactly. Yummy. Maybe you didnt soften the butter???

These were not anything like they should be. Wasted a bunch of ingredients. Not sure why some of us had the same issues, and others liked it. It was almost like there was a binding ingredient missing. After a few failures I added some oil to get the consistency I need to do anything with them. Moving on to another one...this one is a no go.....

I love soft chewy cookies and these are the best sugar cookies I've ever had. They are a Christmas tradition in our house.

Love these sugar cookies. This is my go to cugar cookie recipe! Everyone loves these with a little buttercream frosting on them.

The first batch I made, burned; The second batch was only air and super crunchy......I have lost 15 cookies so far..... I just hope that this next one isn't another waste....EACH BATCH IS SIX COOKIES SINCE I AM USING A TOASTER OVEN.......

Love this recipe! The cookies turned out nice and soft and not overly sweet. If you want it sweeter then make your icing sweeter. However, I liked them without icing and with just as well. I used a different recipe for the frosting as I didn't want to use corn syrup. I made these last week and am whipping up another batch today!

My mother adores these cookies, I use a different frosting recipe and the end result tastes like it came from the local bakery!

I did not have any trouble with this recipe at all. I followed the Editor's Note since I did not have any self-rising flour. The cookies were easy to roll and turned out great. I also shared the recipe with a friend and she was very happy with the results, also.

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners sugar
  • 1 large egg
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups self-rising flour
  • ICING:
  • 2-1/2 cups confectioners sugar
  • 1/4 cup water
  • 4 teaspoons meringue powder
  • 1/4 cup light corn syrup
  • Food coloring of choice
  • Colored sugar and sprinkles, optional

Directions

  • Directions Cream butter and confectioners sugar until light and fluffy; beat in egg and vanilla. Gradually beat in flour. Divide dough in half. Wrap each in plastic; refrigerate 2 hours or until firm enough to roll. Preheat oven to 375°. On a floured surface, roll each portion of dough to 3/16-in. thickness. Cut with floured 3-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Bake until set, 5-7 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely. Beat confectioners sugar, water and meringue powder on low speed until blended; beat on high until soft peaks form, about 4 minutes. Add corn syrup; beat 1 minute. Tint with food coloring as desired. (Always keep unused icing covered with a damp cloth; if necessary, beat again on high speed to restore texture.) Pipe or spread icing on cookies; decorate as desired. Let dry. Yield: about 3 dozen. Editor’s Notes: As a substitute for 2-1/2 cups of self-rising flour, place 3-3/4 teaspoons baking powder and 1-1/4 teaspoons salt in a measuring cup. Add all-purpose flour to measure 1 cup; combine with an additional 1-1/2 cups all-purpose flour. Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit wilton.com. Originally published as Nice 'n' Soft Sugar Cookies in Taste of Home December/January 2008, p7 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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tasteofhome.com

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Title:

Nice 'n' Soft Sugar Cookies

Descrition:

My family’s all-time favorite Christmas cookie has had a million shapes over the years. Little ones have fun making their own icing designs. — Cathy Hall, Lyndhurst, Virginia

Nice 'n' Soft Sugar Cookies

  • Refrigerated

    • 1 Egg, large
  • Condiments

    • 1/4 cup Corn syrup, light
  • Baking & Spices

    • 1 Colored sugar and sprinkles
    • 1 Food coloring
    • 4 tsp Meringue, powder
    • 4 cups Powdered sugar
    • 2 1/2 cups Self rising flour
    • 1 1/2 tsp Vanilla extract
  • Dairy

    • 1 cup Butter
  • Liquids

    • 1/4 cup Water

The first person this recipe

tasteofhome.com

tasteofhome.com

363 0

Found on tasteofhome.com

Taste of Home

Nice 'n' Soft Sugar Cookies

My family’s all-time favorite Christmas cookie has had a million shapes over the years. Little ones have fun making their own icing designs. — Cathy Hall, Lyndhurst, Virginia