recipes

Classic Sugar Cookies

I love how versatile this cookie is. You can adorn them with colored sugars and frosting, send them as Valentines with sweet messages, deliver them as gifts, or use them as Christmas ornaments!

Ingredients

The Cookie

2 1/4 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup confectioners’ sugar

1/8 teaspoon baking soda

1/8 teaspoon cream of tartar

1/2 teaspoon salt

12 1/2 tablespoons (1 1/2 sticks plus 1/2 tablespoon) unsalted butter, cut into 12 pieces

1 large egg

1 tablespoon pure vanilla extract

The Glaze

1 cup minus 2 tablespoons confectioners’ sugar

1/4 cup heavy (whipping) cream

Food coloring (optional)

The Decorations

Colored sugars

Sugar confetti

Tiny candies

1. Place the flour, both sugars, the baking soda, cream of tartar, and salt in food processor and process for 5 seconds.

2. Distribute the butter over the flour mixture, and process until dough resemble coarse meal, about 30 seconds. Scrape the bowl with a rubber spatula once during the process to make certain the butter is evenly distributed.

3. Stir the egg and vanilla together in a cup. With the processor running, pour this mixture through the feed tube and process until the dough comes together, about 35 seconds.

4. Remove the dough from the processor, place it on a work surface, and knead it for several seconds.

5. Divide the dough into two slabs, wrap each in plastic wrap, and refrigerate for 1 to 2 hours.

6. When you’re ready to bake the cookies, preheat the oven to 375 degrees fahrenheit. Line several baking sheets with parchment paper.

7. Remove one slab of dough from the refrigerator and place it between two fresh pieces of plastic wrap. Roll it our 1/8 inch thick.

8. Remove the top piece of plastic wrap, and using the cookie cutter of your choice, cut out as many cookies as you can. Using a spatula, place the cookies on a prepared baking sheet, leaving about 1 inch between cookies. Gather up the scraps and refrigerate them for rerolling. Repeat with the second slab: then reroll and cut out the scraps.

9. Bake the cookies until firm with lightly golden edges, 15 to 20 minutes depending on their size. Cool them on the sheets.

10. Meanwhile make the glaze: Place the confectioners’ sugar and the cream in a medium-size bowl and whisk vigorously until smooth and creamy. If you are using food coloring, divide the glaze among as many bowls as you have colors, and whisk in a drop at a time to get the desired color.

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