Sugar Cookies

by Joanne Lombardi

SUGAR COOKIES

This recipe is a classic! One that you'll love to make over and over. It's not the recipe we use for our sugar cookies - that one is a family secret! But this one is pretty close so we're happy to share it with you.

Getting Ready

For Mixing

Ingredients

Electric mixer – hand mixer or on a stand

Measuring cups

Measuring spoons

Large spoon for scooping flour

Scraper

Small, medium, large bowl

Plastic wrap

 

For Baking

Chilled Cookie Dough

Cookie Sheets

Parchment Paper

Rolling Pin

Cookie Cutters

 

For Icing

Ingredients

Electric mixer

Measuring cups

Measuring spoons

Food colour

Scraper

Squeeze bottles (or icing bag, pastry bag)

 

Sugar Cookie Ingredients:

1 cup            salted butter, softened, at room temperature

1 cup            white sugar

2 tsp             vanilla extract

¼ - ½ tsp      almond extract (optional – but we think cookies are best with almond)

2                   large eggs, room temperature

2 ½ cups       all purpose flour (we like unbleached)

¾ tsp            baking powder

½ tsp            salt

                     Sprinkles or Coloured sugar (if you don't want to decorate with icing)

Instructions for making cookie dough:

  1. We like to pre-measure all the ingredients first – using different bowls.
    1. Put the eggs and vanilla in a small bowl – whisk gently.
    2. Put the flour, baking powder, and salt in a separate bowl. Stir with a whisk to combine.
    3. Cut the softened butter into chunks. Put the butter and sugar in the mixing bowl.
  2. Using electric mixer, cream together the butter and sugar. In the cookie kitchen, we like to beat butter and sugar for approx. 3 minutes – this makes sure the sugar is well blended. Scrape sides of bowl as needed.
  3. Add the vanilla and eggs to the butter mixture. Beat until light and fluffy – approx. 3 minutes. Scrape sides of bowl as needed.
  4. If using a stand mixer, turn the power to ‘stir’. Add scoops of the flour mixture to the bowl and beat until combined. Dough will come together off the sides of the bowl.
  5. If using a hand mixer, add a large scoop of flour to the bowl. Mix slightly. Continue to add scoops while the mixer is on low.
  6. Using the scraper gather all the dough into the centre of the bowl.
  7. Turn out the dough onto a piece of parchment paper. Gently push the dough together into one large ball.
  8. Divide the ball of cookie dough into 2 equal portions.
  9. The dough should NOT BE STICKY. It will be soft and easily formed into two balls – but not sticky.
  10. Shape each ball of dough into a round, flat disc. Wrap tightly with plastic wrap.
  11. CHILL dough in refrigerator for at least 2 hours or overnight.

Instructions for baking:

  1. Preheat oven to 350.
  2. Line baking sheets with parchment paper.
  3. Remove one of the cookie discs from fridge. Let sit for 5 min. to soften slightly.
  4. Place the sugar cookie dough on a floured surface. Using a rolling pin roll out the dough. Thinner dough (1/4 in.) = crispy cookies. Thicker dough (1/2 in.) = softer cookies. Add a little flour to the rolling pin as needed.
  5. Using cookie cutters, cut the dough into shapes, Re-roll the remaining dough and continue cutting until all is used.
  6. Place cookie shapes onto parchment-lined cookie sheets. Place 1” apart.
  7. Repeat with 2nd ball of chilled dough.
  8. IF YOU DON”T WANT TO DECORATE WITH ICING – you can brush the cookie dough with a little bit of milk, then top with Sprinkles or Coloured sugar.
  9. Bake cookies for 10 – 12 min. Cookies will be lightly browned at the edges.
  10. Remove cookie sheets from oven. Place on a cooling rack. Leave cookies on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.

 

Sugar Cookie Butter Icing

Ingredients and Instructions:

  1. In large mixing bowl or food processor add the following ingredients:

½ cup           butter

2 cups           icing sugar

Dash             salt

2 – 3 Tbsp    warm milk

1 tsp             vanilla extract

  1. Beat or process until smooth and well-blended, scraping sides of bowl as needed.
  2. To tint the icing, scoop portions of the white icing into smaller bowls.
  3. Add drops of food colouring to your liking. Stir well.
  4. Place each colour of icing in a piping bag or squeeze bottle.
  5. Decorate cookies as desired.
  6. Decorated cookies must sit for a LONG time until icing is completely hardened. We recommend at least 4 hours (longer is better). Chilling cookies in the fridge helps speed up the setting process.
  7. Cookies can be stored at room temperature in an airtight container.

 

 

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