The perfect ”Sugar Cookie”
I admit I don’t have 50 years of baking experience, however when I go at something…. I go at it with all engines blazing. I have struggled to find the perfect sugar cookie. My biggest issue with sugar cookies is they become dry and crunchy after a few days. Often the icing is hard and breaks into pieces when you bite the cookie. Now…. if I don't like them why would I serve them to my holiday guests or Santa on Christmas Eve?
With engines blazing ……I believe have perfected “The Sugar Cookie”.
So here is my recipe along with a few tips I am passing on to make them easier to work with and even more toddler friendly haha. This dough cuts well with all cookie cutter shapes, the dough is easy to work with, and the cookies stay nice and soft and a are not too sweet…The PERFECT SUGAR COOKIE!!!!
1 cup of butter
1 ½ cups of sugar
2 tsp of vanilla
½ tsp of baking powder
½ tsp of salt
4 cups of flour
• Beat butter until smooth, add the rest of the ingredients, except the flour. Mix well. Once everything is mixed well, slowly start adding your flour. When all the flour is added, mix just enough for the ingredients to be combined.
• Once your mix can be formed into a ball, divide the dough into three portions. Roll each portion onto a mat or parchment paper. By rolling the dough out before chilling you are creating a forgiving dough and achieving an even chill on the dough. When you chill dough in a ball,
the inside of your dough does not cool as much as the outside of the ball, and rolling and working the dough returns it back to room temp faster.
• After rolling your dough portions, put them in the freezer for 10-15 min and preheat your oven to 375 degrees.
• After the 10 -15 minute chilling time, remove your mats of dough from of the freezer, cut into desired shapes and put on a cookie sheet lined with parchment. Cook for 6-8 min.
I was excited when I figured out this tip for chilling the dough. Mostly because I have a beautiful toddler who loves to help bake cookies. Cookie cutters are great however they never cut with a purpose and it bugs me haha. You are left with partial cookie cuts and you never have nice smooth edged cookies. This is another reason why I like chilling my sugar cookie dough. Yes it takes longer, however by chilling you get great smooth edge cuts with cookie cutters and a lot less sticking to the cutter. I love how perfectly the dough cuts so much, that I roll out and chill between each roll out of my dough. Once your dough is baked and cooled, I recommend icing with a royal icing because it's self levelling, takes coloring well and makes beautiful designs easy.
Enjoy your sugar cookies this beautiful holiday season.