Thursday, January 22, 2015

The Perfect Sugar Cookie

The Perfect Sugar Cookie For Decorating
Yields approximately 2 dozen cookies


1 cup butter
1 cup powdered sugar
1 large egg, beaten
2 and 1/2 teaspoons vanilla
1 teaspoon salt
2 and 1/2 cups flour


1. In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat butter until creamy (about one minute).  Add powdered sugar and beat on high until fluffy (about two minutes). Scrape down the sides and bottom of the bowl, as needed. Blend in beaten egg, vanilla, salt and flour until fully combined (about two minutes). Continue scraping down the sides and bottom of the bowl, as needed.

2. Divide the dough into equal parts and roll into two balls. Wrap each ball in saran wrap and chill in the fridge until firm (about two hours).

3. Once chilled, preheat oven to 375-degrees fahrenheit. Grease baking sheets, or line with parchment paper or silicone baking mat. Remove one of the dough balls from the fridge and roll to 1/4" thickness on a well-floured surface. Cut with cookie cutters and transfer cut dough onto prepared cookie sheets. Re-roll the remaining dough and continuing cutting, until all is used.

4. Bake for 8-10 minutes, until very lightly colored on top and around edges. Allow to cool on baking sheet for five minutes; then transfer to a wire rack to cool completely before icing.

Source: Adapted from Annies Eats 

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