Best 10 Sugar Dove Cookies Recipes

SUGAR DOVES

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., In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. bird-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake 7-9 minutes or until set. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, combine shortening, confectioners' sugar, milk, extracts and enough water to achieve spreading consistency., Frost cookies. Arrange walnuts over the bodies and almonds for feathers. Add chocolate chip eyes.

OLD SCHOOL SUGAR COOKIES

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.

THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY

Steps:

• In a medium bowl, whisk the flour, baking soda, and salt to combine.
• In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
• Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
• Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
• Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
• Frost the cooled cookies and decorate as you wish.
• Enjoy!

BASIC SUGAR COOKIES

Steps:

• In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
• Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
• Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
• For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.

EASY SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

BEST DARN SUGAR COOKIES EVER

Steps:

• Cream sugar, butter, powdered sugar, and oil.
• Then cream in eggs and vanilla.
• In a separate bowl mix baking soda, cream of tartar, and flour.
• Start adding dry ingredients to creamed ingredients less than 1 cup at a time.
• Chill in refrigerator at least 2 hours.
• Drop 1-2" balls on the cookie sheet.
• If you would like, you can flatten the balls with the bottom of a drinking glass that has been dipped in sugar.
• Bake at 350° for 10-12 minutes or until the edges are browned.
• You can also sprinkle on cinnamon and sugar, colored sugar sprinkles, etc.

HOW TO MAKE THE BEST SUGAR COOKIES RECIPE BY TASTY

Steps:

• Make the cookie dough: In a large bowl, cream together the butter, sugar, and cream cheese with an electric hand mixer on high speed for about 5 minutes, until fluffy and the sugar is mostly dissolved. Scrape down the bowl as needed to evenly beat the mixture.
• Add the egg, egg yolks, vanilla, and almond extract and mix well, scraping down the sides of the bowl.
• Add the salt, then sift the flour, baking powder, and cream of tartar into the bowl and fold to incorporate some of the flour. Then beat on low speed, just until incorporated and the dough comes together.
• Shape the dough into a flat disc and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours, or up to 3-4 days.
• When ready to bake the cookies, preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Remove the dough from the fridge and let sit at room temperature for a few minutes to soften slightly.
• On a lightly floured surface, roll out the cookie dough with a rolling pin to ¼-inch (6mm) thick.
• Dip cookie cutters of your choice in some extra flour and cut out shapes from the dough. Gather any excess dough into a ball and chill in the fridge to firm, then re-roll and cut out more cookies. Place the cookies on the prepared baking sheet and chill for at least 20 minutes to ensure they hold their shapes.
• Bake the cookies for 10-12 minutes, or until the edges just barely start to turn golden brown. Cool completely on a wire rack before decorating with royal icing or frosting.
• To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg whites.
• Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all of the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you'd like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency.
• Decorate the cookies as desired.
• Enjoy!

SUGAR DOVE COOKIES

Steps:

• In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy (about 3 to 4 minutes).
• Add the egg and vanilla extract and beat until combined.
• In a separate bowl whisk together the flour, salt baking soda and cream of tartar.
• Add the flour mixture and beat until you have a smooth dough.
• Cover dough and Refrigerate for about 30 minutes.
• Preheat oven to 375 degrees.
• Using a tablespoon or a small cookie scoop, roll dough into 1" balls.
• Roll each cookie dough ball in granulated sugare and place in a well greased mini muffin pan.
• Bake for 15 to 18 minutes or until the edges of the cookies are light brown.
• Remove pan from oven and immediately press an unwrapped Dove Chocolate Miniature in the center of the cookie being cautious not to push through the bottom of the cookie.
• Cool completely before removing the cookies from the pan. You may have to place the pan in the refrigerator for a few minutes to get the cookies cooled enough.

SNOW FLAKES AND PEACE DOVES CUT-OUT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine the cookie mix with the cream cheese until crumbly. Mix in the eggs and flavoring until well combined. Add enough flour to make a firm dough that can be rolled out. Roll dough out on lightly floured board to 1/4-inch thickness. Cut out snow flakes, doves, or other desired shapes.
• Place on ungreased baking sheet and bake for about 8 minutes.
• While the cookies are baking, make the icing by combining powdered sugar and meringue powder. Add 1 teaspoon of water at a time until it reaches desired consistency.
• Decorate cookies with royal icing. Allow to dry for 1 hour.

SUGAR COOKIES

Steps:

• Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.