How To make Big White Soft Sugar Cookies
1 cup buttermilk
1 1/2 teaspoons nutmeg -- grated
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup vegetable oil
3 teaspoons baking powder
1 1/2 cups sugar
3 cups unbleached flour
2 egg
sugar 1 1/2 teaspoons salt
Seedless raisins In a measuring cup, mix the buttermilk and baking soda; set aside. In a large mixer bowl, combine the oil, sugar, and eggs; mix well. Add the buttermilk-soda mixture and blend. Then add the salt, nutmeg, vanilla, and baking powder and mix again. Blend in the flour (the batter will be very runny). Cover and refrigerate overnight. The next day, preheat oven to 400 F. For the very best results, use ungreased non-stick baking sheets. Dark or shiny sheets conduct the heat differently, and the cookie will have crisp brown edges, which are just what you don't want. Use 1 heaping tablespoon of batter per cookie, and place them on the sheets. Liberally sprinkle more sugar on top of each cookie and dot with 3 raisins. Keep batter refrigerated between bakings. Bake for just 5 minutes. The cookies should be just barely done--still almost white. If they are golden, you have left them in too long. Remove from oven, and allow the cookies to remain on the cookie sheet for 3 more minutes to continue baking. Carefully remove cookies with a metal spatula to a wax paper-covered rack to cool. The cookies keep well in tightly covered containers or can be frozen. In either case, each cookie should be wrapped individually or between layers of wax paper. They are so tender, so moist, so cakelike that they cling together if this is not done.
How To make Big White Soft Sugar Cookies's Videos
Old Cookbook Show | The 1937 Caramel Sugar Cookies Recipe
1937 Caramel Sugar Cookies Recipe - Old Cookbook Show
1 cup butter or margarine
1 cup white sugar
½ cup brown sugar, sifted
3 beaten eggs
2 teaspoons vanilla
3 ¾ cups flour
1 teaspoon salt
½ teaspoon soda
Cream the fat. Add the white and brown sugars a little bit at a time and cream together with the butter or margarine very thoroughly. Add beaten eggs and vanilla. Sift dry ingredients together and stir well into the first mixture. Chill the dough. Roll to about a fourth of an inch in thickness, sprinkle with sugar and run the rolling pin lightly over the sugar to press it slightly into the top of the sheet. Cut out the cookies, place on a cookie sheet and bake at 350ºF.
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1 MINUTE SOFT& CHEWY GIANT Sugar cookie in a MICROWAVE recipe!(MUST TRY)
ATTENTION: IT IS NOT CRUNCHY! I DID NOT MEAN TO SAY IT IS CRUNCHY! IT IS SOFT AND CHEWY!!!
Hey guys! Long time no see! I have been really busy these days so I am not going to post that often! But enjoy today's recipe! Im going to show you guys how to make the best 1minute sugar cookie in a microwave! This recipe is a soft sugar cookie, not a crispy cookie. Also I get to add sprinkles, which makes everything better! If you over-microwave it it will become crispy which I love! But, in general this is a chewy cookie! This is not a sad cookie, this is not a MUG cookie this is a REAL sugar cookie! Comment down below if you try this recipe! It is so good I can literally eat it on a daily basis!!! Remember q&a at 500 subs and a giveaway at 1k!
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Ingredients:
2 Tbsp (1oz/30g) butter, softened to room temperature
3 Tbsp sugar
2 Tbsp beaten egg (crack the egg, beat it, and measure 2 tbsps)
1/2 tsp vanilla extract
6 Tbsp all-purpose flour
1/4 tsp baking soda
Instructions:
1.In a bowl, mix the butter and sugar together until creamed.
2.Mix in the egg and vanilla.
3.Stir in flour, baking soda, and sprinkles until just combined. Do NOT overmix. You will notice this is a soft dough
4.Microwave it for 1 minute or 1minute and 15 seconds! do NOT over-microwave!(Is that even a word???):)))
5.Of course you get to eat it now! Enjoy this! Email me and send me a pic if u make this!!
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Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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White Chocolate Chip Cranberry Cookies Recipe
These White Chocolate Cranberry Cookies are a holiday staple! Sweet white chocolate chips paired with tart dried cranberries, these cookies are so delightful with their crisp edges and soft centers. This batter comes together quickly and easily with kitchen staples and requires no chill time.
RECIPE:
ORDER MY BOOK!
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Super Soft Sugar Cookies | Copycat LOFTHOUSE COOKIES RECIPE
Lofthouse Sugar Cookie Recipe
Ingredients
1 2/3 Cup cake flour
3/4 Cup powdered sugar
1/2 Cup Shortening
1 Stick butter softened
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cream of tartar
1/4 teaspoon salt
Beat the butter, shortening, and powdered sugar until fluffy. Add in the egg and extracts and mix. Add in all other ingredients and mix just until combined.
Chill dough for atleast 2 hours.
Roll dough out in balls, press down until flattened, and bake at 375° for 6-8 minutes. DO NOT LET THEM BROWN.
Buttercream Frosting Recipe
Ingredients
2 Sticks butter softened
2 Cups powdered sugar
1 teaspoon vanilla extract
2-4 Tablespoons milk
Sprinkles
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Easy CHOCOLATE CHIP COOKIE Recipe | Crisp Outside, Soft & Chewy Inside
CHOCOLATE CHIP COOKIE
✔️Ingredients
1/2 cup unsalted butter(softened) [115 grams]
1/2 cup brown sugar [100 grams]
1/2 cup white sugar [100 grams]
1 whole egg (large) [60 grams]
1 & 1/4 cups all purpose flour [168 grams]
1 tbsp cornstarch [8 grams]
1/2 tsp baking soda [0.7 gram]
1/4 tsp salt [1.5 gram]
1 cup chocolate chips [150 grams]
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1. Cornstarch helps the cookie to have its soft & chewy interior. You may skip this if preferred.
2. Skip the salt if using salted butter.
3. Butter is softened.
4. Chilling the dough helps the cookie to hold its shape when baked.
5. The recipe yields 18 pieces. (approx. 40-45 grams each when baked)
Bake in a preheated oven @ 170 C or 350 F for 14-16 mins.
⁉️Baking temp. & time may vary on the type of oven. Alter accordingly.
I used conventional oven with bottom heat only.
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