Nice 'n' Soft Sugar Cookies Recipe

Nice 'n' Soft Sugar Cookies RecipePhoto by: Taste of Home Nice 'n' Soft Sugar Cookies Recipe Rating 4

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The holidays just wouldn't be the same without cutout cookies. This easy recipe yields cookies so soft they'll melt in your mouth. Have fun baking them in your favorite holiday shapes! —Cathy Hall, Phoenix, Arizona

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Nice 'n' Soft Sugar Cookies Recipe
  • Prep: 1-1/2 hours + chilling Bake: 5 min./batch + cooling
  • Yield: 42 Servings
    •
90 5 95

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups self-rising flour
  • FROSTING:
  • 2-1/2 cups confectioners' sugar
  • 1/4 cup water
  • 4 teaspoons meringue powder
  • 1/4 cup light corn syrup
  • Green, red and yellow food coloring

Directions

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour. Divide dough in half. Cover and refrigerate for 2 hours or until easy to handle.
  • On a lightly floured surface, roll out one portion of dough to 3/16-in. thickness. Cut with floured cookie cutters. Place 2 in. apart on ungreased baking sheets.
  • Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. Repeat with remaining dough.
  • For frosting, in a small bowl, beat the confectioners' sugar, water and meringue powder on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Add corn syrup; beat 1 minute longer.
  • Tint with food coloring of your choice. Cover frosting with damp paper towels or plastic wrap between uses. Spread and/or pipe frosting on cookies. Let stand until set. Yield: 3-1/2 dozen.

    Editor’s Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. As a substitute for each 1/2 cup of self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2-cup measuring cup. Add all-purpose flour to measure 1/2 cup.
  • Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit wilton.com.

Originally published as Nice 'n' Soft Sugar Cookies in Taste of Home December/January 2008, p7

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Reviews for Nice 'n' Soft Sugar Cookies (6)

Nice 'n' Soft Sugar Cookies Recipe

Nice 'n' Soft Sugar Cookies

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Reviewed on Dec. 09, 2011 by cherib33

My daughters and I made this recipe last night, after tripling the recipe and baking, not one cookie came out decent. All flatter than a pancake, more like paper thin no matter how thick we rolled the dough or how much flour we added to the dough. Total disappointment!!! Waste of 4 hours...now tonight we are starting over with a different, reliable recipe! I can't even give it 1 star....Sorry


Reviewed on Dec. 05, 2011 by KatherineP01

These cookies were okay. They were edible. The vanilla flavor was way too strong, and they did not hold up well as cut-outs. My stars kept turning into flowers. They were very soft, though (sometimes too soft as they were difficult to ice) and perhaps would be fine as drop cookies, minus some of the vanilla flavoring. I was very disappointed. I did not try the icing in the recipe, as I didn't have the meringue powder on hand.


Reviewed on Dec. 05, 2011 by kat83

Ive made this the last three years, very good and softer than a regular sugar cookie which I love. Have to watch the time though, they may not appear to be hard enough to take out, but do it anyway and let it finish on top of stove for a min then remove to wire rack to finish cooling.


Reviewed on Nov. 16, 2011 by Samar1986

Nice!!


Reviewed on Nov. 14, 2011 by bjpalmer

This will be my 3rd year in a row making these cookies for Christmas. The icing is so beautiful. The cookies always look like a professional decorated them because of the glossy yummy icing. Definitely a fun one to make with the family!


Reviewed on Oct. 06, 2011 by jeffssugarbear

I have done this recipe for years now for every holiday and I never chill the dough. I roll my dough a little thick and slightly ubder cook them but I think they are amazing.

 
 
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