This recipe will always be dearest to me. Every time I tell students in my cookie workshops that these sugar cookies are fail-proof, they eye me suspiciously.
But once they try it, they agree: Anyone can make them and everyone will love them.
INGREDIENTS
- 3 Cups All-Purpose Flour, Plus More For Rolling
- 2 Tsp. Aluminum-Free Baking Powder
- 1 Cup (2 Sticks) Salted Butter, At Room Temperature
- 1 Cup Sugar
- 1 Large Egg
- 2 Tsp. Pure Vanilla Extract
INSTRUCTIONS
- Into a medium bowl, whisk together flour and baking powder. Set aside.
- In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
- Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
- Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
- Preheat the oven to 375°F.
- Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
- Also Read Other Recipes
Thank You For Visiting The "Happy Cooking Club"
Greeting Delicious
0 Comments