I need a really really good sugar cookie recipe!?

Question

i need a homemade sugar cookie recipe. i am craving sugar cookie so im making sugar cookies in a while anyone have a really good and soft sugar cookie

Answer 1

SOFT SUGAR COOKIES  

Step One:

1 teaspoon vanilla

2 cups sugar

3 eggs

1 cup buttermilk

Combine above ingredients well and set aside.

Step Two:

6 1/2 cups flour

1 teaspoon salt

1 teaspoon baking powder

In a separate bowl, combine above ingredients well, then mix both sets of ingredients together well and refrigerate for 1 hour.

Preheat oven to 400°F when ready to bake. Drop by teaspoonfuls onto greased baking sheet and bake until edges are lightly golden brown (this depends on the size and thickness of the cookies being baked). Average sized cookies will take 10-12 minutes. Watch carefully and do not over-bake.

Answer 2

Try this one:

    *   2 3/4 cups all-purpose flour

    * 1 teaspoon baking soda

    * 1/2 teaspoon baking powder

    * 1 cup butter, softened

    * 1 1/2 cups white sugar

    * 1 egg

    * 1 teaspoon vanilla extract

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DIRECTIONS

   1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

   2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

   3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Answer 3

Sugar Cookies

Yield:  about 3 dozen-2 1/2 inch

Ingredients:

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.

Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking.

If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.

Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Sugar Cookies

Yield:  4 to 5 dozen 2 1/2-inch cookies

Ingredients:

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup granulated sugar

1/2 cup confectioners' sugar

2 large eggs

1 1/2 teaspoons vanilla paste or vanilla extract

Procedure:

Whisk the flour, baking powder, and salt in a medium bowl.

Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the eggs and vanilla mixing until fully incorporated. Slowly add the flour mixture, and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed.

Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.

Generously flour a clean work surface. (For a nice, even layer of flour, lightly sift flour over the work surface.) Gently roll chilled dough about 1/4-inch thick. Cut into desired shape using a cookie cutter, working quickly enough so dough remains chilled. If dough gets too soft, refrigerate on a lined baking sheet until firm again, about 30 minutes.

Transfer cut cookies to un-greased baking sheets, leaving about 1-inch between cookies. Refrigerate the formed cookies for at least 30 minutes. Lightly dust off excess flour with a dry pastry brush. (Excess dough can be pressed into a disk, chilled and rerolled.)

Preheat the oven to 325 degrees F. Bake the cookies, until the bottoms are golden, about 12 to 15 minutes depending on shape. Cool on the baking sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve. Store in an airtight container at room temperature for up to 1 week.

hope these help.             good luck and enjoy.