This is my favorite sugar cookie recipe. The cookies are nice and soft and are sweet without being too sweet. I like to double the recipe and break it into 4 portions, so there is always some in the freezer ready to bake off.
Sugar Cookies
(from Martha Stewart) - Printer Ready
Ingredients:
4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Directions:
Sift flour, baking powder, and salt into a bowl.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. Place on parchment lined baking sheets, put in freezer until very firm, about 15 minutes. Bake until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
Roll out scraps, and repeat. Repeat with remaining disk of dough.
(from Martha Stewart) - Printer Ready
Ingredients:
4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Directions:
Sift flour, baking powder, and salt into a bowl.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. Place on parchment lined baking sheets, put in freezer until very firm, about 15 minutes. Bake until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
Roll out scraps, and repeat. Repeat with remaining disk of dough.
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| The cookies the kids made for Santa. Merry Christmas! |
Check out more wonderful cookies at the Secret Recipe Club Cookie swap:
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