Traditional Sugar Cookies
I have two recipes for sugar cookies that I use. This one is the one I use for holidays, for rolling out and cutting into shapes and frosting with buttercream frosting or cookie icing. They are PERFECT because they are hardly sweet at all, a perfect complement to the frosting.
Ingredients
Method
- Grind up the salt to make it less coarse so that it will dissolve more quickly.
- Cream together butter, sugar, eggs, and vanilla.
- Sift together the dry ingredients. Add to the creamed mixture.
- Form into a ball and wrap tightly in plastic wrap. Refrigerate several hours.
- Heat oven to 375°F.
- On a lightly floured surface, roll dough to 1/4 to 1/2 inch thick. Cut with a cookie cutter and place on an ungreased baking sheet. (I use parchment paper on top of my baking sheet when I bake cookies, but that is by no means required.)
- Keep some space between each cookie, because they’re going to grow and spread out some.
- At this point, you can sprinkle with colored sugar if you’re going to do that instead of frosting them.
- Bake at 375°F for 8 to 10 minutes, or until the edges just start to brown.
- Let cool in pan for 2 minutes, then transfer to a wire rack to continue cooling.
- Decorate with frosting and candies or just eat plain and enjoy!
Nutrition
Notes
Yield depends on the size of your cookies. If you just use a cookie scoop and make “normal” cookies, it would probably make 3 dozen.
Once these are baked, there are limitless possibilities. Before baking, you can stick a lollipop stick in them and make a cookie bouquet. You can add food coloring to the dough as you’re making it and make colored cookies. You can sprinkle with sugar before baking and serve as is. You can frost with cookie icing or buttercream frosting. This dough is just a base to do almost anything your imagination can allow.
No trans fats.
Thanks for hosting me on your blog, Hallee!