SLICED SUGAR COOKIES RECIPES

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SUGAR COOKIE SLICES RECIPE: HOW TO MAKE IT



Sugar Cookie Slices Recipe: How to Make It image

I was fortunate to inherit this recipe from my husband's great-aunt. They slice nicely and are easier to make than traditional cutout sugar cookies.

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 5 dozen.

Number Of Ingredients 6

1-1/2 cups butter, softened
1-1/2 cups sugar
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until set (do not brown). Remove to wire racks to cool.

Nutrition Facts : Calories 165 calories, FatContent 9g fat (6g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 174mg sodium, CarbohydrateContent 20g carbohydrate (10g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

SLICE-AND-BAKE SUGAR COOKIE BITES RECIPE | SOUTHERN LIVING



Slice-and-Bake Sugar Cookie Bites Recipe | Southern Living image

Everyone gets cookies for Christmas!

Provided by Sarah Epperson Loveless

Total Time 4 hours 10 minutes

Yield 8 dozen

Number Of Ingredients 7

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2?¾ cups all-purpose flour
½ teaspoons kosher salt
½ cup blue and white or red and green nonpareils (tiny round candy sprinkles)

Steps:

  • Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla extract; beat until fully incorporated, about 1 minute. Gradually add flour and salt, beating on low speed until combined, about 2 minutes. Shape dough into 2 (12- x 1-inch) logs.
  • Place sprinkles in a small, shallow, rimmed baking sheet. Roll each dough log in sprinkles, pressing gently to adhere. (Reserve any remaining sprinkles.) Wrap each log with plastic wrap; chill until firm, at least 2 hours or up to 2 days.
  • Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Remove 1 dough log from refrigerator, and unwrap. If needed, press some of the reserved sprinkles onto log to fully coat. Slice log into ¼-inch-thick rounds (you will have about 48 rounds). Arrange about 18 cookie rounds spaced 1 inch apart on prepared baking sheet. (Place remaining cookie rounds on prepared baking sheets, and place in refrigerator until ready to bake.) Bake cookies in 3 batches until edges are light golden, 9 to 10 minutes per batch. Remove from oven; cool on baking sheets 5 minutes. Transfer cookies to wire racks, and cool completely, about 20 minutes. 
  • Meanwhile, remove second dough log from refrigerator, and repeat Step 3.

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