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When looking for good recipes for sugar cookies, I turned to my dear friend and Alabama native, Steve-Anna. She gave me two family favorites and we each picked a batch to make. Steve-Anna takes cookie decorating to a level unimaginable to me, so we are starting here with her cookie photos and cookies recipe. I chose a minimalist approach to decorating in the second recipe listed, as you will see.

Sugar Cookies Recipe

Ingredients

Sugar Cookie Recipe number one
Cookies:
3 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soft butter
1 egg, slightly beaten
3 tbsp cream
1 tsp vanilla (can substitute almond extract)
Icing
1/3 cup Crisco (transfat-free) or a 1/3 cup of softened butter
1 pound of confectioners sugar
About 1/4 cup of milk
1 teaspoon of vanilla

Method

1 Sift dry ingredients (use a real sifter), cut in butter and add other ingredients. Blend thoroughly; chill for several hours.

2 Break off a piece of dough the size of an orange and pat it flat in your hand. Using a rolling pin, roll on dough on floured board (best to use a 2/1 ration of flour/sugar - 4 Tbsp flour mixed with 2 Tbsp sugar) or between wax paper. (It helps if you flour both sides of the dought.) Roll out to about a 1/4 inch thickness. Cut out and put on silpat-lined or ungreased cookie sheet. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turning color at the base of the cookie. Let cool completely.

3 Mix icing ingredients together until smooth. Separate into different bowls, add food coloring to achieve various colors. Spread on cookies with a butter knife, use cake decorating piping equipment to add decorative accents. If you want the sprinkle type decorating candies to stick, brush the cookie with clear Karo syrup and then sprinkle.

Makes 5 dozen cookies.

 
Undecorated cookies

 
The icing begins

 
Using sprinkles

Adapted from the recipe for Old Fashioned Sugar Cookies, Huntsville Heritage Cookbook, 1967, The Junior League of Huntsville, AL, Lowry Printing, Inc.

Sugar Cookie Recipe number 2

Cookie:
1 1/2 cups sifted confectioners sugar
1 cup unsalted butter, room temperature
1 large egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Icing:
2 cups confectioners sugar, sifted
1/2 teaspoon almond extract
1/4 cup milk
Food coloring

1 Cream butter for 2 minutes, add sugar and beat for an additional 2 minutes. Add egg, vanilla and almond extract, beat until light and fluffy. Combine dry ingredients and add to batter, stirring to blend.

2 Divide dough in half, form 2 balls. Wrap and refrigerate for at least 3 hours.

3 Using a rolling pin, roll out dough (about 1/2 of one dough ball at a time) on a lightly floured surface to about 1/8" thickness. Dip cookie cutters into flour; cut out shapes. Place cookies on silpat lined or lightly greased cookie sheets. Bake at 375°F for 7-8 minutes.

4 To make icing, combine sugar, almond extract and just enough milk (about 1/4 cup) to make the frosting the consistency of thin glue. Pour icing into shallow bowls wide enough for dipping cookies. Add food coloring.

5 To decorate, dip the topside of each cookie into the icing. Remove quickly and let icing drip of excess back into the icing bowl. Let dry. Pour additional colored frosting into pastry piping, or use a plastic sandwich bag with the tip of one corner nicked off. Gently squeeze frosting on to cookies in whatever patterns you choose.

Makes 2-3 dozen.

Whenever I make ice cream from scratch, we usually have lots of leftover egg whites to use up. Meringues (or as my nephew calls them, "little pavlovas") are little cookies made with basically just egg whites and sugar, with a little vinegar and salt added to help the mixture hold its structure when whipped. In this recipe we've folded in some crushed peppermint sticks, leftover from Christmas. Mini chocolate chips can be added as well. What I love about making these meringues is that you just put them in the hot oven, turn off the heat, and walk away for a few hours. Come back to sweet little meringue cookies, light and airy that practically melt in your mouth.

Peppermint Meringue Cookies Recipe

It's easiest to separate the eggs when they are cold. Since you'll want the egg whites to be at room temperature before whipping them (they will get more lift that way), for best results, separate your eggs at least a half hour before starting this recipe, and leave egg whites out to come to room temp.
Make sure that all bowls, hands, and utensils that might touch the eggs are clean and free from oils.
For best results, avoid making on a humid or rainy day.

Ingredients

• 2-3 Tbsp thoroughly crushed peppermint candies*
• 3 egg whites
• Pinch salt
• 1 cup sugar (use superfine if you have it)
• 1 teaspoon white vinegar
• 1/3 cup mini chocolate chips (optional)

* Pulverize candies by placing them in sealed, doubled-up freezer bags. Use a meat mallet (smooth side) or hammer to gently pound them into a fine powder.

Method

1 Preheat oven to 300°F.

2 Put egg whites into a standup mixer, add a pinch of salt. Start the mixer on low, gradually increasing the speed to medium until quite foamy and soft peaks can just begin to form, about 2-3 minutes. Egg white bubbles should be small and uniform.

3 Increase the speed to medium high and slowly add the sugar, a little (1-2 teaspoons) at a time. Continue to whip egg whites and sugar for a few minutes, then add the vinegar. Increase the speed to the highest setting and whip the egg whites until they are glossy and stiff peaks form when the whisk is lifted, about 4 to 5 minutes.

4 Use a rubber spatula to gently fold in the crushed peppermints (and the mini chocolate chips, if you are using).

5 Line 2 large cookie sheets with parchment paper or Silpat. If you are using parchment paper, you can put a dollop of the meringue mixture in the corners of the pans before placing the parchment paper on them, to help secure the parchment paper in place (pastry chef's trick, thank you, Shuna). Either use a spoon to drop teaspoonfuls of the meringue mixture onto the cookie sheets (spaced an inch apart) or use a pastry piping bag (can make one with a plastic freezer bag with the corner cut off) to pipe mounds (1 1/2 inches wide) onto the lined cookie sheet.

6 Put the cookie sheets in the 300°F oven, close the door. Wait for one minute only, then turn the oven OFF. Do not open the door for another 3 hours. You can leave them in the oven overnight. The meringues will gently cook in the residual heat of the oven. When done, the meringues will be lightly crisp on the outside and light and airy on the inside. If they are still a little chewy after 3 hours, just let them dry out for a few more hours.

Makes 24 meringue cookies. Store in an airtight container.

If this cookie doesn't capture the seasonal taste of Christmas, then I don't know what does. These cookies are chocolatey and oh so fudgy; studded with bright colorful chunks of peppermint bark, they provide a cool cocoa sensation. This cookie matches perfectly with a tall glass of milk next to a well tinseled tree.

These peppermint bark chocolate cookies will be the first to be eaten at any cookie swap, and are bound to become a holiday staple after you take your first bite. Perfect for in-laws, holiday parties, or leaving on a plate for Santa, it's a cookie made to impress.

You can buy peppermint bark at any candy store or specialty food store, or you can simply make the peppermint bark yourself. If you want to make life even easier just add some white chocolate chips and crushed peppermint candies in lieu of peppermint bark.

Peppermint Bark Chocolate Cookies Recipe

Ingredients

• 1 cup of butter
• 3/4 cup of brown sugar
• 3/4 cup of white granulated sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• 1 3/4 cups of all-purpose flour
• 3/4 cup of unsweetened cocoa powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• Pinch of salt
• 1 cup of peppermint bark, broken into little chip size pieces

Method

1 Preheat the oven to 350°F.

2 Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.

3 Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.

4 Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).

5 Fold in the peppermint bark chips.

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for -12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Makes approximately 3 dozen cookies.

Monster cookies. Ultimate Chippers. Super Cookies. Regardless what you call them, kids love them. A cookie packed full of peanut butter, chocolate, and candy, it's a must have cookie for Halloween and perfect for any kid oriented event.

Still, adults shouldn't miss out and personally, I'm not the biggest peanut butter and candy fan (insert collective gasp). So while making this classic kiddy cookie, I decided to make a few tweaks for an adult version of The Monster. Studded with Heath toffee bar chips, dark chocolate, and pecans it's a very sophisticated sugar rush. I also made a version that didn't use peanut butter to make sure everyone's happy, including those who aren't so inclined to the stuff.

Personally I like to split the base dough into two parts; one half using kids mix-ins and the other using adult mix-ins. If you decide to split the dough into two different batches, halve the amount of the mix-ins, otherwise it will be all candy and no cookie. Of course feel free to add white chocolate, almonds, coconut or whatever you most enjoy, that way everybody wins.

Monster Cookies Recipe

Ingredients

Peanut Butter cookie ingredients:
1/2 cup of unsalted butter, room temperature
1/2 cup of creamy peanut butter
3/4 cup of granulated sugar
3/4 cup of packed brown sugar
2 eggs, room temperature
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon of salt
2 1/4 cups of all-purpose flour
Regular monster cookies ingredients:
1 cup of unsalted butter, room temperature
3/4 cup of granulated sugar
3/4 cup of packed brown sugar
2 eggs, room temperature
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon of salt
2 1/4 cups of all-purpose flour
Kids Monster Cookies Mix-Ins For Whole Batch
1/2 cup of butterscotch chips
1 1/4 cups of M&Ms
1 cup of Chocolate Chips
Adult Monster Cookies Mix-Ins For Whole Batch
1/2 cup of chopped pecans
1 cup of chocolate chips (dark chocolate preferable)
1 cup of chopped Heath bar bits

Method

1 Preheat oven to 375°F. Beat the butter and peanut butter until light and fluffy. Add the sugars and beat at medium speed until well incorporated and fluffy.

2 Add the eggs and vanilla and beat for about 2 minutes on medium speed.

3 Add the baking soda and beat for 30 seconds. Be sure to scrape down the sides and bottom to ensure all the butter is well incorporated.

4 Add the flour and salt, a bit at a time until incorporated but do not overmix.

5 Fold in the mix-ins for either the kid version or the adult version. OR split the dough in half and cut the mix-in ingredient measurements in half, for half adult cookies and half kid cookies.

6 Line a baking sheet with parchment paper and scoop on rounded spoonfuls of dough and bake for 10-12 minutes or until lightly golden bown. Be sure to let them cool on the baking sheet before you move them.
Makes about 3 dozen cookies.

"OMG, these are the best cookies I've ever eaten in my life," I mumbled to mom the other day, mouth full of cookie, one hand reaching for another. "Would you please get the recipe from Claire? Puhleeezzzz?" Claire is my mother's friend, a lovely woman in her 80s, recently widowed, who brought my mom these fabulous cookies for a book club gathering. I couldn't figure out what was in them that made them taste so good. I recognized some chocolate and a few nuts, but what was the rest? Praise be to mom who delivered Claire's recipe a few days later. Heath Bars. The secret ingredient was Heath Bars. Well no wonder! If you like toffee as much as I do, you'll love these cookies.

Heath Bar Cookies Recipe

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)
1/2 cup chopped walnuts

Method

 
Heath Bars are popular American chocolate-covered-toffee candy bars. Heath Bar toffee bits are often available in the baking section of grocery stores. Either chopped up candy bars or the bits can be used for this recipe. The bars have chocolate, the bits don't.

1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

2 Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.

3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour).

 
4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)

5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.
Makes about 6 dozen cookies.