That’s right people, it is NATIONAL SUGAR COOKIE DAY. This means EVERYONE should be out there baking away! Sugar cookies are not something I make often, but are great for when I’m with the kids. So it’s time to pull out the basic equipment and brush up on your baking techniques.
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter (1 stick) room temperature
1 tablespoon milk
1-1/2 teaspoons vanilla extract
a little sugar (colored or crystal, etc) for garnishing
- Sift flour, baking powder and salt into bowl.
- Beat sugar and butter until creamy in a large bowl. Add the next three ingredients until fluffy.
- Combine flour mixture.
- Divide dough into two balls and wrap in plastic wrap. Chill for 2 hours until firm.
- Preheat oven to 375 degrees. Grease cookie sheets or line with parchment paper.
- Take one half of the dough and roll out to a thickness of 1/8 inch on floured surface.
- Cut individual shapes of cookies with round cutter.
- Place cookies on sheet and sprinkle with sugar of your choice.
- Bake for 9 minuets or until lightly browned.
- Cool, remove from sheet and continue. Dough makes 24 cookies.
- Don’t use imitation/artificial ingredients.
- Butter should always be at room temperature to avoid cold lumps while trying to blend with sugars, etc.
- Work with half of the dough while shaping and cutting. Why? So you don’t over kneed/work making the dough too tough.
- Flatten your balls of dough to form a better mold/shape of cookie.
- Offer enough room for your cookies while on the pan. Consider an inch of space.
- Cool cookies completely before storing.