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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside. In a small bowl, combine 1/4 cup granulated sugar and a pinch of kosher salt. Set aside. In a large mixing bowl, beat butter, vegetable oil, 1 1/4 cup granulated sugar, powdered sugar, water, and eggs until combined.

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How to make Cut Out Sugar Cookies. Cream together butter and powdered sugar until nice and fluffy. Add egg, baking soda, cream of tartar, and vanilla, then mix until smooth. Add flour and mix until cookie dough forms. It will be slightly sticky. Divide the dough in half.

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Cream butter and sugar in a large bowl with an electric mixer. Mix in both extracts and milk, then slowly mix in flour until smooth and combined. Mix in sprinkles or other add-ins. Serve scooped like ice cream or eat it with a spoon. You can also roll it into balls or press it into an 8×8-inch pan to make squares.

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Add to the wet ingredients and mix until just combined. Turn out the dough onto a lightly floured piece of parchment paper. Flour the top lightly and pat gently into a rectangle shape with your hands. Top with a second piece of parchment paper, and roll to a thickness of 0.25" / 6mm.

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Preheat the oven to 350°F. Spread the flour on a parchment-lined baking sheet. Bake the flour for 5 minutes, or until it reaches 165°F, and then set aside to cool. In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, cream the butter and sugar together until light and fluffy.

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Transfer the dough to a baking sheet to chill. Pick up the slab of dough (enclosed between the two layers of plastic wrap) and move to a large baking sheet. Place the baking sheet in the freezer for 5 minutes (or fridge for 10-15 minutes). Chilling the dough makes it much easier to cut out.

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Instructions. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes.

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Cream butter and sugar with an electric mixer until pale and fluffy (1 to 2 minutes). Add egg and vanilla and continue beating until mixture looks smooth (2 minutes). Incorporate flour and salt.

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Preheat oven to 350 degrees. Spray a 17×12 rimmed cookie sheet with non-stick spray. In a large mixing bowl, cream the butter and sugar together until creamy. Add in the eggs, vanilla and almond extracts, and then mix until well combined. In a small bowl, whisk the flour, salt and baking powder together.

Best Rolled Sugar Cookie Dough Recipe

Instructions. Heat oven to 350 degrees. Prepare a cookie sheet (12"x17" or 13"x18") by spraying with cooking spray. In the bowl of a stand mixer, or using a hand held mixer, cream butter and sugar until light & fluffy. This will take 2-3 minutes.

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Place the discs of dough on the prepared cookie sheet spaced evenly apart, as these cookies do spread while baking. Bake the cookies for 14 minutes until lightly golden brown.

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On a lightly floured work surface, roll out the sugar cookie dough to ¼-inch thick. Cut out shapes as desired, transfer to prepared baking sheets, and bake cookies until set but still pale, 10 to 12 minutes. Cook for 5 minutes on the baking sheets, then transfer to a cooling rack. Cool completely before decorating.

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Step 1 - Cream The Mixture. In a medium bowl, beat the softened butter and caster sugar together until pale and creamy. Add the egg and vanilla extract and beat until combined . If using a Thermomix: Insert the Butterfly into the Thermomix bowl. Add the softened butter, caster sugar and mix for 20 seconds, Speed 4.

Sugar cookie dough on cookie sheet.

Preparation. Preheat oven to 350º F and lightly grease a 13x17-inch baking sheet with butter or non-stick spray. In a medium bowl, whisk together flour, salt and baking soda until combined. Cream together butter and sugar for 3-4 minutes in a large bowl or mixer. Beat in eggs one at a time, then beat in vanilla and almond extracts.

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Make the dough: Combine the butter and sugar in a large bowl. Mix until no lumps remain. 226 grams butter, 250 grams cane sugar. Add the egg yolks one at a time. Stir in the sourdough discard and vanilla until fully incorporated. 2 egg yolks, 75 grams sourdough discard, 1 teaspoon vanilla extract.

Pillsbury Sugar Cookies Dough Recipes Pillsbury Sugar Cookie dough

With wooden spoon, combine the flour with the creamed ingredients. The dough will seem soft but will firm up when refrigerated. Divide the dough in half, flatten each into a disk shape, and seal in plastic wrap or a plastic bag. Refrigerate at least 2 hours; preferably, overnight. To bake, preheat oven to 375 degrees.