FOR GOODNESS BAKES-SUGAR COOKIES!

BUTTERY SUGAR COOKIES

Nothing says GIVE THAT TO ME than a great tasting sugar cookie at the holidays. It is the staple, the go to, the classic dessert for parties this time of year. I mean if Santa puts them on his list for a snack, we all need to jump on that sleigh.

Every single year I whip up several batches of sugar cookies. Some with icing, some with just sprinkles or sugar decorations. Over the years I have altered and tried to figure out what tastes the best but also has the crunch on the edges and the soft center. It is all about not overcooking the cookies and making sure the dough is chilled when they go in the oven. There is nothing worse than trying to cut out the shapes of Christmas cookies and the dough is too warm and they don’t form right. Or come out of the mold as a hot mess. You want to make sure the dough is nice and chilled to work with and if it gets warm and soft, place back in the fridge or freezer for several minutes. The butter in the dough, if it is chilled, will steamy and cook perfectly when it hits the warm oven. I love my cookies soft in the middle and crunch on the edges and this recipe will do that for you.

Sugar cookies are very versatile. You can cook and eat them as is, add royal icing, or just with some sprinkles or colored sugar decorations. Like I always say, do what you like and use your imagination. The best thing about the dough is that you can make it ahead of time and freeze them in plastic wrap for months. When you make them the day of, they need to sit in a freezer for 20 minutes or the fridge for a couple hours to chill.

RECIPE & INSTRUCTIONS: BUTTERY SUGAR COOKIES & ROYAL ICING

COURSE: Dessert COOK TIME: 14 Min SERVINGS: 1-2 Dozen Cookies

INGREDIENTS FOR COOKIES:

  • 2 Cups Of Flour

  • ½ tsp. Baking Powder

  • ¼ tsp. Salt

  • 1 ½ Sticks Unsalted Butter (Room Temp)

  • 1 Large Egg (Room Temp)

  • 1 Cup Sugar

  • 2 tsp. Vanilla

  • 1 Tbsp. Brandy (optional)

INGREDIENTS FOR ROYAL ICING:

  • 1 Cup Powdered Sugar

  • 2 Tbsp. Milk

  • Dash Of Vanilla

  • Red, Green, Blue Food Coloring Optional

INSTRUCTIONS:

  • Preheat oven to 325. In a small bowl, add flour, baking powder, and salt. Wisk and set aside.

  • In a blender, cream the butter and sugar for five to eight minutes. Once it is fluffy, add the egg, vanilla, and brandy. Let each mix in before adding the next ingredient.

  • Slowly add the flour mixture to the butter/sugar mixture in the blender. Once all the flour is incorporated, use a spatula and place the dough on a floured counter top.

  • Form the dough into a disk and cut in half. After forming both into two separate disks, wrap with plastic wrap and place in the fridge overnight, or freezer for 20 minutes to use that same day. They can stay in freezer for a couple months.

  • When ready to make the cookies, let the dough sit out for five to 10 minutes and place between two pieces of parchment paper coated with a mixture of flour and powdered sugar. Roll out between 1/8th and 1/4th inch thick. Dip cookie cutters in flour and place shapes on a cookie sheet. This is when you can leave them plain (for icing later) or sprinkle your colored sugar sprinkles on them.

  • Bake for 14 minutes, rotating the sheet half way through. Once edges look golden brown, take them out. Nothing worse than overcooked sugar cookies.

  • After they cool on cooling rack for 10 minutes, it is time for the icing if you choose. Once again you can just ice them with the powdered sugar color, or place into small tea cups and add your favorite food coloring. I will even add colored sugar sprinkles over the icing! have fun with the colors and designs.

  • Place in sealed tight containers for up to a week.

Print Friendly and PDF
Adam Joseph