Ethels Sugar Cookies Recipe Betty Crocker: Follow This Guide and Bake a Batch of Sweet Perfection.

Ethels Sugar Cookies Recipe Betty Crocker: Follow This Guide and Bake a Batch of Sweet Perfection.
Ethels Sugar Cookies Recipe Betty Crocker: Follow This Guide and Bake a Batch of Sweet Perfection.

Alright, folks, gather ’round! Today, I’m gonna share my adventure with a cookie recipe I found – Ethel’s Sugar Cookies, the Betty Crocker version. I was itching to bake something sweet, and this one caught my eye. It looked simple enough, so I thought, “Why not give it a whirl?”

First things first, I gathered all the ingredients. Flour, sugar, butter, eggs – the usual suspects for a sugar cookie. Oh, and some vanilla extract, ’cause everything’s better with vanilla, right? I laid them all out on my kitchen counter, like a general preparing for battle. A delicious, sugary battle.

Next up, I started mixing. I creamed together the butter and sugar until it was all light and fluffy. It took a bit of elbow grease, but I got there. Then, I cracked in the eggs one at a time, mixing well after each addition. A splash of vanilla extract went in, and I gave it all a good whisk.

Ethels Sugar Cookies Recipe Betty Crocker: Follow This Guide and Bake a Batch of Sweet Perfection.
  • Cream together:
    • 1 cup butter, softened (that’s 2 sticks, people!)
    • 1 1/2 cups sugar
  • Beat in:
    • 2 eggs
    • 1 teaspoon vanilla

In a separate bowl, I whisked together the dry ingredients – flour, baking powder, and a pinch of salt. Slowly but surely, I added the dry ingredients to the wet ingredients, mixing until just combined. You don’t want to overmix, or your cookies will be tough. We’re aiming for soft and chewy here, folks!

  • Stir together:
    • 2 3/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
  • Gradually add to the creamed mixture, mixing well.

Now came the fun part – shaping the cookies! I rolled out the dough on a floured surface. I grabbed my cookie cutters, pressed them into the dough, and cut out all sorts of fun shapes. Stars, circles, hearts – you name it. These cookies were going to be a party in your mouth!

I placed the cut-out cookies on a baking sheet lined with parchment paper. Into the preheated oven they went. I baked them for about 7-8 minutes, until the edges were just starting to turn golden brown. You gotta keep an eye on them, or they’ll burn faster than you can say “sugar rush.”

Cooling and Decorating

Once they were done, I carefully transferred the cookies to a wire rack to cool. And let me tell you, the smell wafting through my kitchen was heavenly. I resisted the urge to gobble them all up right then and there.

Finally after the cookies cooled completely, I made the frosting using some powdered sugar, butter, milk, and vanilla, mixed them well and added the food coloring, then started to put the frosting on the cookies, and sprinkled the sprinkles on the frosting! They looked so good and colorful!

And there you have it – Ethel’s Sugar Cookies, Betty Crocker style. They turned out pretty darn good, if I do say so myself. Soft, chewy, and just the right amount of sweetness. A perfect treat for any occasion, or just because you feel like baking something delicious. So go ahead, give them a try. You won’t regret it!

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