Sugar Cookies

Sugar Cookies

Is there anything more iconic to the holidays than cookies? I love making cookies.  It’s so humbling, yet the creativity options are endless.  Don’t have much time? Make some quick chocolate chip.  Feeling like chocolate? Sables are the way to go.  Feeling nostalgic? Time for my Nana’s Italian White Cookies, flavored with anise and decorated with sprinkles.  

The holidays, and winter in general always compels me to make sugar cookies.  After baking every day for so long the seasons demand I make certain products.  All the chocolate things in February, Stout Cake in March, Carrot Cake for Easter.  I love sugar cookies.  The steps are easy, but making decorated cookies takes a plan.  The dough needs to be made ahead and chilled (it can even be frozen), you need to lan out your royal icing (and care for it in process), and the royal icing needs to dry and set before they can be sold to the public.  At home, you can eat them whenever of course.

This dough is simple, friendly, straightforward.  Be creative and add spices and flavors and make it into a simple tea biscuit. Or be ambitious and make intricate decorated cookies to share and impress.  They will all taste delicious.

Be sure to stick to cake four as the recipe calls for.  Cake flour has lower protein and thus keeps the dough from over mixing and becoming tough.  

Production mode! 

Rolled Sugar Cookies

1C (2 sticks) Butter, soft

1  1/2  C Sugar

1 Egg

1/4 C Milk

1  1/2 t Vanilla Extract

4 1/2 C Cake flour

4t Baking powder

1t Salt

Making the dough:

Measure dry ingredients and mix just to combine.  Set aside.

Cream butter and sugar together

Add egg

Combine milk and vanilla extract, add to butter mixture

Add dry ingredients and mix until a dough forms

Flatten the dough into a disk

Wrap the dough in plastic wrap and chill until firm

Making Cookies:

Preheat oven to 350F

Roll the dough out to about a ¼ inch thickness

(it will help to flour your work surface lightly)

Cut into desired shapes and arrange onto a cookie sheet

Bake cookies for about 8-10 minutes or until the edges are just barely browned

Allow to fully cool if icing.

**Dough may be kept in the refrigerator for 1 week or frozen up to 1 month.  Rolled and cut cookies may also be kept unbaked and wrapped in the refrigerator or freezer.  Thaw frozen dough/ cookies in the refrigerator overnight before baking ***

Cookies with flooded royal icing 

Professional size recipe makes one full sheet pan of dough – lots of cookies!

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