How do you make sugar cookies from scratch?
I dont mean buy the Betty Crocker thing and follow the instructions I mean from scratch with the flour and other stuff that go in sugar cookies im assuming sugar is one of them. ^__^ If you know how to make sugar cookies or any other kind of cookies from scratch please answer! thx
Sugar Cookie
1 cup vegetable oil
1 cup softened butter
1 cup powdered sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
sugar, for coating cookies
Preheat oven to 375°F.
Beat oil and butter until blended.
Add powdered sugar and 1 cup sugar; beat well.
Beat in eggs and vanilla.
Sift flour, soda, cream of tartar and salt together.
Stir into sugar mixture.
Mix well.
Chill at least 2 hours.
Roll into 1-inch balls; roll balls in sugar.
Place cookies on ungreased cookie sheet and flatten with
bottom of glass dipped in sugar.
The cookies should be flattened to 2-inch rounds; don’t flatten too thin.
Bake for 10-14 minutes or until brown around the edges.
Sugar Cookie Icing
1 cup powdered sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon vanilla extract or almond extract
food coloring
Stir the powdered sugar and the milk until smooth.
Beat in corn syrup and vanilla until icing is smooth and glossy.
If it’s too thick, add more corn syrup.
Divide icing into separate bowls and stir in food coloring as desired.
You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.
Oatmeal Raisin Cookies
Whisk together and set aside
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
Cream wet ingredients
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
Then stir in
3 cups oats (not instant)
1 1/2 cups raisins
Preheat oven to 350°.
Whisk dry ingredients; set aside.
Combine wet ingredients with a hand mixer on low.
To cream, increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the creamed mixture until no flour is visible.
(Over mixing develops the gluten, making a tough cookie.)
Now add the oats and raisins; stir to incorporate.
Fill cookie scoop with dough.
(Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.
Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Impossible Peanut Butter Cookies
1 cup peanut butter (your choice, smooth or chunky)
1 cup granulated sugar
1 large egg
sugar, for rolling (optional)
Mix together until smooth.
Drop by teaspoon onto cookie sheet two inches apart. If desired, roll in extra sugar before placing on cookie sheet.
Press with fork and press again in opposite direction.
Bake 10-12 minutes at 350°.
Do not brown, do not over bake.
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