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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (77g) Recipe makes 16 servings The following items or measurements are not included below: 2 lemons, zest of |
||
| Calories 323 | ||
| Calories from Fat 111 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.4g | 19% | |
| Saturated Fat 7.5g | 37% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 106mg | 4% | |
| Potassium 46mg | 1% | |
| Total Carbohydrate 49.0g | 16% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 25.2g | ||
| Protein 4.1g | 8% | |
Sugar Cookies
By: Julesong
Jul 27, 2001
Delicious treat for all ages. A good dough for cutting into shapes.
SERVES 16
Ingredients
- 4 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup unsalted butter
- 2 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract or fresh lemon juice
- 2 lemons, zest of
Directions
1
In a large bowl, sift together flour, salt, and baking powder.2
Set aside.3
Use an electric mixer to cream butter and sugar until fluffy.4
Beat in eggs.5
Add flour mixture, and mix on low speed until thoroughly combined.6
Stir in vanilla or lemon juice and zest.7
Wrap dough in plastic; chill for about 30 minutes.8
Preheat oven to 350 degrees F.9
On a floured surface, roll dough to 0.125 inch thick.10
Cut into desired shapes.11
Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.12
Bake until edges just start to brown, 8-10 minutes .13
Cool on wire racks; decorate as desired.
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- Course > Desserts > Cookies & Brownies > Rolled-Out
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Occasion > Seasonal
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Lori J -
On Mar 22, 2008
These sugar cookies are delicious. I used only the vanilla instead of the lemon juice and zest. Yum Yum!
From: Karamia
On Dec 25, 2005
Great recipe for sugar cookies! The dough was easy to roll out and handle and they tasted good. There is no temp. for the oven, so I baked them at 350 and it turned out fine. I noticed that I liked the cookies better if they were rolled out a little thicker, because they were a little softer to eat. I'll be using this recipe again, thanks!
From: PatriciaMH
On Nov 1, 2006
I made these cookies for a halloween party we were going to. I used 1/2 cup of salted butter and 1/2 cup of shortening, 2 tsps of vanilla and 1/2 tbsp of lemon juice. The dough was good for cutting but after 12 cut outs it became too much..for even the kids. I ended up rolling balls and making: pb cup, nestles crunch, butterfinger thumb prints. When I got sick of the chocolate, I made strawberry jam and rhubarb strawberry thumbprints. Then I cut up some apple, added some cinnamon and sugar. I ended up with awesome cookies!!. I did not re-refrigerate the thumb prints. They were easy to make and tasted awesome. (the apple pie cookies were the best)
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