Best 7 Puffy Sugar Cookies Recipes

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Searching for the perfect recipe to whip up some delightful puffy sugar cookies? Look no further! In this article, we'll guide you through the art of creating these delectable treats, providing tips and tricks to achieve that perfect, fluffy texture and irresistible taste. Whether you're a seasoned baker or just starting out, we've got you covered. So, get ready to embark on a sweet journey as we delve into the world of puffy sugar cookies, leaving you with a batch that's sure to impress your taste buds and bring joy to your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SOFT SUGAR COOKIE PUFFS



Soft Sugar Cookie Puffs image

My husband's Aunt Laurel always made these cake-like cookies with her own farm-fresh eggs, cream and butter. Now I prepare batches for Christmas each year. We like them because they're not overly sweet. -D. Elaine Rutschke, Spruce View, Alberta

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 8

3 large eggs
1 cup heavy whipping cream
1 cup sugar
2 teaspoons butter, melted
1 teaspoon almond extract
4 cups all-purpose flour
4 teaspoons baking powder
Assorted colored sugars, optional

Steps:

  • In a bowl, beat eggs; add cream and beat well. Beat in the sugar, butter and almond extract. Combine flour and baking powder; gradually add to sugar mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. If desired, sprinkle with colored sugars, pressing sugar into dough if needed., Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

Nutrition Facts :

OLD SCHOOL SUGAR COOKIES



Old School Sugar Cookies image

Provided by Duff Goldman

Categories     dessert

Time 2h

Yield 36 cookies

Number Of Ingredients 22

6 sticks (3 cups) butter, softened
2 cups sugar
1 tablespoon lemon zest
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 teaspoons baking powder
4 extra-large eggs plus 1 egg yolk
3 cups all-purpose flour, plus more for flouring
2 cups cake flour
Royal Icing (with egg whites), recipe follows, for decorating
Royal Icing (with meringue powder), recipe follows, for decorating
Royal Icing (with water), recipe follows, for decorating
Your favorite sprinkles or other edible candy, for decorating
4 cups powdered sugar (approximately)
3 extra-large pasteurized egg whites
1 teaspoon lemon juice
4 cups powdered sugar (approximately)
3 tablespoons meringue powder
5 to 7 tablespoons water
4 cups royal icing powder
1/2 cup water
Food coloring, optional

Steps:

  • In a big bowl, combine the butter, sugar, lemon zest, salt and vanilla and mix until smooth and fluffy. Stir in the baking powder, taking care to mix well. Add the eggs and egg yolk and stir well. Add the flours and gently stir until a smooth ball forms. Wrap the dough in plastic and put in the fridge for at least 1 hour.
  • Preheat the oven to 375 degrees F and line a baking sheet (or sheets) with parchment paper (no cooking spray).
  • On a floured surface, roll out tennis ball-size pieces of dough to about 1/4 inch thick and cut out the shapes you want. Lay them on the prepared baking sheet, leaving at least 1/4 inch between each cookie.
  • Bake for 8 minutes, or until lightly golden. Let the cookies cool on a wire rack, then decorate them however you like with Royal Icing and your favorite sprinkles.
  • Using a stand mixer and the whisk attachment, whip most of the powdered sugar with most of the other ingredients. Whip for 5 to 8 minutes, or until the royal icing holds its shape and is bright white (not translucent). If it is too soft, add more powdered sugar. If it is too stiff, add a bit more liquid, drop by drop. If you are using only one color, add a few drops of the color at this point and keep whipping until you have the shade you want; otherwise, proceed to the next step.
  • To store royal icing, the ideal way is to scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. Don't cut the bag until you're ready to use the royal icing, and don't overfill the bag--you want enough room to tie the back of the bag off to keep the royal icing airtight. If any air comes into contact with the royal icing, it gets hard and that part of the icing is useless. Never attempt to mix the hard bits back into the royal icing--you'll ruin the whole batch. The other accepted method of storing royal icing is to scrape it into a plastic or ceramic bowl, and cover it with a wet paper towel. This method works, but it wastes both paper towels and royal icing. It's also just annoying. When you're piping small designs, you want to use very small parchment piping bags. It's easy to stick the nose of a large piping bag into a smaller one and extract exactly how much you'll need. When the icing is in a bowl, you have to use a spoon to get it out. The spoon is difficult to get into a piping bag, and you'll keep using spoons and wasting royal icing. Get with the times people. Do it right and don't waste food.

SUGARED PUFF-PASTRY TEA COOKIES



Sugared Puff-Pastry Tea Cookies image

My mother started making these cookies with the puff-pastry scraps left over from baking her apple tarts, but we loved them so much, she began making full batches. They are especially good with afternoon tea or coffee. - Andrea Albin, Recipe Developer

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield about 78 cookies

Number Of Ingredients 4

1 package frozen puff pastry (about 1 pound), slightly thawed
1 1/4 cup confectioners' sugar
1 large egg white
1/2 teaspoon fresh lemon juice

Steps:

  • Position oven racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line two baking sheets with parchment paper.
  • While the puff pastry is still mostly frozen but somewhat pliable, unfold it onto a work surface and cut it into 3-by-3/4-inch rectangles. If your puff pastry has seams, cut along these seams and then cut into rectangles. Transfer the rectangles to the prepared baking sheets, leaving about 1/4 inch of space between cookies.
  • Whisk the sugar, egg white and lemon juice together in a medium bowl until the sugar is fully incorporated and the mixture is thick but spreadable. Using a pastry brush or an offset spatula, evenly spread a thick layer of the sugar mixture onto each cookie, using all the sugar mixture.
  • Bake the cookies, rotating the sheets back to front and top to bottom halfway through, until the pastry is puffed and golden brown and the sugar topping is golden and shiny, 10 to 14 minutes. Cool on the pans. Serve warm or at room temperature.

OLD TIME SOFT SUGAR COOKIES



Old Time Soft Sugar Cookies image

Delicious and easy drop sugar cookie!

Provided by Sharon Gerstman

Categories     Desserts     Cookies     Sugar Cookies

Time 30m

Yield 24

Number Of Ingredients 8

½ cup shortening
1 cup white sugar
1 egg
¾ cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Cream together the shortening and the sugar. Stir in the egg, buttermilk and vanilla.
  • Combine the flour, baking soda and salt. Add the flour mixture to the creamed mixture and stir to combine. Chill dough in the refrigerator for 1 hour. Drop mixture by rounded teaspoons 2 inches apart on a lightly greased baking sheet. If desired sprinkle tops of cookies with white sugar before baking.
  • Preheat oven to 400 degrees F (205 degrees C).
  • Bake at 400 degrees F (205 degrees C) for 7 to 9 minutes or until set.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 16.7 g, Cholesterol 8.1 mg, Fat 4.6 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.2 g, Sodium 85.8 mg, Sugar 8.8 g

PUFFY SUGAR COOKIES



Puffy Sugar Cookies image

Make and share this Puffy Sugar Cookies recipe from Food.com.

Provided by ellie3763

Categories     Dessert

Time 50m

Yield 1 serving(s)

Number Of Ingredients 8

1 cup butter
2 cups sugar
2 eggs
2 teaspoons vanilla
1 cup milk
4 teaspoons baking powder
6 cups flour
1 teaspoon salt

Steps:

  • Cream the butter and the sugar.
  • Add eggs and vanilla. Alternate milk and the flour mixture to the batter.
  • Refrigerate before rolling out dough.
  • Bake at 350 degrees for 10-12 minutes.
  • When cool, ice with your favorite icing and decorations.

FLUFFY SUGAR COOKIES



Fluffy Sugar Cookies image

These are a classic of my Gram B's. I'm pretty sure I'm the only one in the family that has the recipe & makes them. It would be a shame to let it end with me!

Provided by Missysioux

Categories     Drop Cookies

Time 20m

Yield 30 cookies

Number Of Ingredients 9

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg yolk
1 egg white, beaten until stiff
1/2 cup sour milk
1 cup soft butter
1/2 cup white sugar
1/2 cup brown sugar

Steps:

  • Cream together butter, sugars, egg yolk and sour milk (I add 1 tbsp of sour cream to milk and whisk).
  • Mix dry ingredients.
  • Mix dry ingredients into creamed butter mixture.
  • Fold stiffened egg white into batter.
  • Drop batter onto cookie sheets 1 inch apart. sprinkle with additional sugar or cinnamon-sugar mixture, if desired.
  • Bake at 375°F for 8-10 minutes.

BUTTERY SUGAR COOKIES



Buttery Sugar Cookies image

It's a good thing this recipe makes a big batch because no one can stop eating just one! These crisp buttery cookies truly do melt in your mouth.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 11-1/2 dozen.

Number Of Ingredients 11

2 cups butter, softened
2 cups sugar
3 large eggs, room temperature
5 tablespoons whole milk
1 teaspoon vanilla extract
6-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Additional sugar
Walnut halves or raisins, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Sprinkle with sugar; place a walnut or raisin in the center of each if desired. , Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 116 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 115mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

Tips:

  • Use Cold Butter: Cold butter creates a flaky, tender cookie. If the butter is too warm, the cookies will spread too much.
  • Cream the Butter and Sugar Until Light and Fluffy: This will help the cookies be light and airy.
  • Don't Overmix the Dough: Overmixing the dough will make the cookies tough.
  • Chill the Dough Before Baking: This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the Cookies Until the Edges Are Golden Brown: The centers of the cookies will still be soft, but they will firm up as they cool.
  • Let the Cookies Cool Completely Before Frosting: This will help the frosting set properly.

Conclusion:

These puffy sugar cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are light, fluffy, and have a delicate flavor that is sure to please everyone. With a few simple tips, you can make these cookies perfect every time.

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