Nov 25 2012
Sugar Cookies
A quick note today for an easy, fast and delicious sugar cookie recipe, courtesy of my daughter, Cookie Chef Deluxe in our house. This is the kind of roll-out cookie dough I like, because it’s versatile (flavor it any which way you want) and does not need refrigeration – which means you can be savoring warm, sweet, buttery treats in 45 minutes or less, from the time you start taking your ingredients out of the fridge. If you have young children, this is the ideal cookie to make with them: few ingredients, simple instructions, and near instant gratification.
It's Christmas time!
Sugar Cookies
1 cup butter (2 sticks, room temperature*)
1 cup sugar
1 large egg
2.75 cups all-purpose flour
2 tsp baking powder
1 tsp vanilla extract, or
zest of one lemon, finely chopped or
1 tsp almond extract or
2 tsp amaretto or … (you get the idea)
*If your butter is not at room temperature, soften it in the microwave by zapping it for 5 to 10 seconds at a time until it starts to give a little when you press on it.
Preheat oven to 400 degrees.
Cream together the butter and sugar (in a stand mixer is best) until light and fluffy. Beat in the egg and whatever flavoring you are using.
Mix together the flour and baking powder, and add to the butter mixture, one cup at a time. When it’s all blended together, the dough is ready to use. No need to chill it – it will be stiff enough to roll out.
On a well-floured surface, roll out 1/2 of the dough to about 1/8″ thick. Use your favorite cookie cutters to make some fun shapes and bake until the cookies begin to turn light brown on the edges, 8 to 10 minutes. Remove from baking sheet promptly and cool on a rack.
Decorate (or not – we like ours undressed) and enjoy!
