Traditionally covered in icing and shiny little dragees, sugar cookies have gotten a "too sweet" reputation. This recipe is especially great for the holidays—with a dusting of colored sugar or red and green sprinkles, these cookies are light, crisp and buttery.
Powdered Sugar Secret
Powdered sugar is the key ingredient here. Unlike flour, the sugar will allow the cookies to be rolled out and handled without sticking, and without drying out the dough. When using press- or stamp-style cookie cutters, dipping them in the powdered sugar leaves some sweetness on top of the cookie, which will be distributed when the tops of the cookies are brushed with water. If using outline-style cutters, simple sprinkle a bit of powdered sugar on top of the cookies for the same effect.
Ingredients
- 3 cups all-purpose flour
- ¾ tea. baking powder
- ¼ tea. salt
- 1 cup sugar
- 1 cup softened unsalted butter
- 1 egg
- 1 tablespoon lowfat milk or cold water
- 1 tea. pure vanilla extract
- ½ cup cold water
- colored sanding sugars, colored sprinkles (for decorating)
- powdered sugar
Supplies
- cookie sheets
- parchment paper
- cookie cutters
- pastry brush
- cooling rack
Directions:
- In a medium bowl, sift together flour, baking powder and salt. Set aside. Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and beat together until light in color, about 2 to 3 minutes. Add the egg, milk and vanilla extract and mix until combined. Turn mixer to low speed, and gradually add flour mixture, ½ cup at a time, until dough forms. Divide the dough in half, wrap in plastic wrap and refrigerate for at least 2 hours, or alternately, wrap in a second layer of plastic wrap and freeze for up to 3 months.
- When ready to bake, preheat oven to 375 degrees. Remove one dough ball from the fridge and let stand for five minutes. Sprinkle work surface and rolling pin with powdered sugar. Roll out dough to ¼-inch thickness, and use cookie cutters to cut out shapes, carefully transferring each cookie to a parchment or silicone-mat lined baking sheet.
- Brush each cookie with a pastry brush dipped in the cold water. Decorate cookies using colored sugar, sanding sugar or festive sprinkles. Bake for 7 to 9 minutes, until cookies just begin to brown. Remove cookies from oven and let them rest for a few minutes (2 to 3) before moving cookies with a spatula to the cooling rack. Cookies can be stored in a airtight storage container, with wax paper separating each layer for up to 1 week, or alternately stored in the freezer for up to 3 months.
For more sugar cookie ideas, try Christmas Sugar Cookie Tips and Gifting Christmas Cookies.
Lisa Ann Schleipfer - I am a creative writer from the Great Lakes area, now residing in the sticky state of Florida. I penned my first poem when I was eight, ...
