HOW TO MAKE BETTY CROCKER COOKIES RECIPES

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CLASSIC SUGAR COOKIES RECIPE - BETTYCROCKER.COM



Classic Sugar Cookies Recipe - BettyCrocker.com image

We consider this the best sugar cookie recipe out there—because it's the kind your grandma or even great-grandma would recognize. Baking sugar cookies from scratch is a time-honored tradition, after all! With a tender, short texture that comes from a good buttery base, these cookies break with just the right balance of bend and snap. And the taste? Perfection. But when it comes to the perfect sugar cookie recipe, there's one more crucial factor: how easy your cookies are to decorate. We've come up with a simple glaze that's easily tintable, covers smoothly and dries firmly so that you can stack your finished cut-out sugar cookies without fear of smudging them. However you choose to decorate them, dress these Christmas sugar cookies up in holiday style, and they'll be the star of every festive gathering.

Provided by Betty Crocker Kitchens

Total Time 7 hours 50 minutes

Prep Time 1 hours 0 minutes

Yield 55

Number Of Ingredients 13

1 1/2 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3 cups powdered sugar
3 to 5 tablespoons milk
1/4 teaspoon vanilla
Food colors, if desired
Colored sugar or candy sprinkles, if desired

Steps:

  • In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
  • Heat oven to 375°F.
  • Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
  • Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  • In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 90 , CarbohydrateContent 14 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 50 mg, SugarContent 10 g, TransFatContent 0 g

EASY HOLIDAY CUTOUT COOKIES RECIPE - BETTYCROCKER.COM



Easy Holiday Cutout Cookies Recipe - BettyCrocker.com image

Take a shortcut to a classic rolled sugar cookie by using a sweet and easy cookie mix.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon Gold Medal™ all-purpose flour
1/3 cup butter or margarine, softened
1 egg
1 1/4 cups Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
Betty Crocker™ decorating icing (assorted colors, as desired)
Betty Crocker™ decorating gels (assorted colors, as desired)
Betty Crocker™ green and yellow decorating sugars

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, flour, softened butter and egg until soft dough forms. Roll dough on floured surface to about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet.
  • Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely.
  • Spread frosting on cooled cookies. Decorate as desired with remaining ingredients.

Nutrition Facts : Calories 170 , CarbohydrateContent 23 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 100 mg, SugarContent 15 g, TransFatContent 1 1/2 g

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