does any body have any good sugar cookie recipes?

bookmark this site for great cookie recipes

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

Directions

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

1 cup butter, softened
1/2 cup brown sugar
3/4 cup white sugar
2 eggs
2 3/4 cups Swans Down Cake Flour
2 teaspoons baking soda
1 teaspoon vanilla

Preheat oven to 375°F.
Cream butter add brown sugar; beat one minute. Add eggs one at a time, beating well after each addition.

Slowly add flour and baking soda, then vanilla.

Beat well for three minutes. Bake 10 minutes.

maggi

Sugar Cookies – http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25187,00.html
Peppermint Pinwheels – http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25190,00.html

PS: To make them thick, just roll out the dough a little thicker.
And use you cookie cutter : )

EDIT: Here is the recipe just in case you can’t get to the store or in case you already have sugar and don’t want to buy more.

Rolled Sugar Cookies
Prep time: 1 hour 25 minutes (Ready in 2 hours 25 minutes)

1 cup GV Pure Cane Sugar (or what you have) : )
1 cup GV Margarine or GV Butter, softened
3 tablespoons GV Milk
1 tsp GV Vanilla
1 egg
3 cups GV All Purpose flour
1 1/2 tsp baking powder
1/2 tsp GV Salt
GV Sugar or GV Desert Sprinkles

Directions:
1. In a large bowel, combine 1 cup sugar, margarine, milk, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and salt; mix well.
Cover with plastic wrap; refrigerate 1 hour for eaiser handling.

2. heat oven to 400 F. On lightly floured surface, roll out 1/3 of the dough at a time to 1/8 inch thickness. Kepp remaining dough refrigerated. Cut woth floured 2 inch cookie cutter.
Place 1 inch apart on greased cookie sheets. If desired, sprinke with sugar.

3. Bake at 400 F for 5-9 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Decorate as desired.
Makes 6 dozen cookies.

Tip: I mix my flour, baking soda, and salt in a seperate bowel before I add it to the cookie mix. It helps to make sure the salt gets mixed in well so you won’t have salty cookies. I always do this no matter what kind of cookie I am making.
Also, sometimes I use parchment paper.. it keeps the cookie looking good. Good luck!

Hey! I just found this link.

http://www.recipelink.com/mf/14/17786

I don’t know if it really is the Walmart recipe. It says that it is and you can always try.

http://allrecipes.com/Recipe/Sugar-Cookie-Icing/Detail.aspx

http://elise.com/recipes/archives/001647sugar_cookies.php

http://recipes.howstuffworks.com/frosted-sugar-cookies-recipe.htm

http://www.indobase.com/recipes/details/frosted-sugar-cookies.php

good luck!

OLD FASHIONED SOUR CREAM COOKIES

1 c. soft butter
3 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 c. dairy sour cream
1 tsp. vanilla or 2 tsp. grated lemon peel

Sift flour with baking powder, baking soda and salt. Set aside. In large bowl, beat butter, sugar and eggs until light and fluffy on medium speed. At low speed, beat in sour cream and vanilla until smooth. Gradually beat in flour mixture until well combined. Refrigerate 1 hour. Meanwhile, preheat oven to 375 degrees. Lightly grease 2 cookie sheets. Drop batter by slightly rounded tablespoons 2 inches apart onto prepared cookie sheet. Bake 10 to 12 minutes. Makes 4 dozen.

the frosting is tradional butter cream thats overly dyed and left to air dry after put on the cookies, but I like this recipe better, and it still hardens quiet well!

Marshmellow Frosting:

1 cup sugar
1 tsp cream of tartar
2 egg whites, unbeaten
1 dozen large marshmallows
1/4 tsp salt
3 tbsp water

1. Cut marshmallows into pieces. Set aside. Place other ingredients in top of double boiler.

2. Cook and stir quickly until sugar is dissolved and mixture turns white.

3. Remove from heat and add marshmallows.

4. When marshmallows become soft, place back over boiling water and heat until mixture stands in peaks.

5. Spread immediately on cookies while still hot and let cool.

http://www.amazon.com/s/qid=1228896727/ref=sr_pg_2?ie=UTF8&rs=1000&keywords=alphabet%20cookies&rh=i%3Astripbooks%2Ck%3Aalphabet%20cookies&page=2

if it’s not that you could try reposting at www.auntbook.com or www.whatsthatbook.com perhaps someone there will recognise them