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Sugar Cookies


  • Author: Haniela & Smitten Kitchen
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 12-15 cookies 1x

Description

This recipe is a combination of Haniela’s recipe & adaptations to include easy tricks from smitten kitchen.

Please note – the prep time is only for the first batch – 10-15 minutes to mix the dough, 1-2 minutes to roll, 15 minutes to freeze, 5 minutes to cut out, 5 minutes to freeze. Add 20 minutes per additional reworking, but you can definitely cook your first batch while waiting for your second batch to freeze/cut.


Scale

Ingredients

  • 3 cups all-purpose flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 2 sticks of unsalted butter*
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat oven to 380°F.
  2. Sift together flour, baking powder, add salt, set aside.
  3. In a small dish whisk together egg and vanilla extract, set aside.
  4. In a mixing bowl cream together room temperature butter and sugar, about 5 minutes, scrape the bowl twice. Butter creamed with sugar should be light creamy.
  5. Gradually add vanilla egg mixture, beating anywhere from 30 seconds to minute until well mixed in.
  6. Now gradually in 3 additions add flour. Lower the speed of your mixer to low. Scrape the bowl well after the last addition and beat just until flour is combined.
  7. Scrape the cookie dough into a large bowl, and using your hands knead the cookie dough for about 20-30 seconds, until dough comes together.
  8. Roll out the dough between two pieces of parchment paper to desired thickness (lift the top sheet up as need to prevent crease lines).
  9. Place sheet on a baking tray and place in freezer for 15 minutes. Afterwards, gently peel/remove the bottom sheet from the down to ensure no sticking when cutting out shapes.**
  10. Cut out as many cookies as you can, then reform the dough, reroll & rechill. Repeat steps 8 & 9 till you run out of dough. Chill the cutouts in the fridge for about 10 minutes, or in the freezer for 5.
  11. Bake on the sheets you used to freeze the dough for 10-11 minutes, depending on the oven, turn the sheet once halfway through the baking.***
  12. Let the cookies cool on the baking sheet for 5-7 minutes, transfer to cooling rack.
  13. Store in the airtight container for up to 2 weeks or freeze undecorated cookies between pieces of wax paper in a large freeze safe container, for up to 3 months.
  14. Decorate cookies as desired – I use royal icing!

Notes

* Trick #1: Your butter does NOT need to be room temp! If straight from your fridge, which is what I used, I cut the stick into 8 tablepsoons, then cut each slice into quarters (so a large rectangle into 8 squares, then each of those squares into 4 smaller squares). You’ll beat the butter/sugar for a little longer than normal, but it still works!

** Trick #2!!!! Rolling out the dough between parchment paper first and then freezing saved SO much time and made reworking the dough so much easier! Also, do remove both sides of the parchment paper gently before you start cutting the cookies out! It will prevent stickage!

*** I did one batch at 11 minutes, and a few of them started to catch, so I think 10 minutes is better, but that’s also dependent on your oven.

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