Around this time of year, I round up my baking supplies and grab my boys to make memories in the kitchen. One of our favorites to bake are cut-out Sugar Cookies. I searched the internet years ago and tested so many but
finally came to the very best, and now a staple
recipe this time of year.
The dough makes so much, it lasts all month long. I bake only a little at a time, and freeze the unused dough, which is great for on the fly baking.
The key is to make sure you keep the dough thick when cutting, and roll out fresh from the freezer!
They are a sure fire hit when shared.
Below is the Recipe with tips on how to achieve non, thin, crisp cookies, unless that's your style.
Original Source: Rolled Sugar Cookies
1 1/2 cup of butter, softened
2 cups of white sugar
4 eggs, room temperature
2-3 teaspoon of vanilla
5 cups of all purpose white flour
2 teaspoons of baking powder
1 teaspoon of salt
Now, the recipe only called for 1 teaspoon of vanilla and I'm a terrible listener when it comes to vanilla, I have a very heavy pour; trust me, more is better.
Prep Time: 20 Minutes
Chill Time: 1-12 hours
Cook Time: 5-8 Minutes
Preheat oven to 400 degrees or 375 for convection
Here, at high altitude, convection is my preferred baking method
1. In a large bowl, cream together softened butter and sugar until smooth. Beat in eggs and vanilla.
2. In separate bowl mix dry ingredients.
3. Add dry to wet ingredients.
I used a Kitchen-Aid electric mixer. Be advised when slowly adding your 5 cups of flour, it becomes tough for the machine to function so a little at a time.
4. Once fully mixed, prepare saran wrap in an x shape on your counter. Scoop out and place wet dough down
and form into a loaf. Cover dough with saran wrap and chill in the freezer for 1 hour or overnight.
5. Once chilled, remove from freezer and cut with a large knife the amount you wish to use. I like to work with a little bit at a time.
6. I've learned, for best results, use the dough totally frozen. When working with your warm hands, it tends to soften. Then roll out to 1/4 or 1/2 inch thickness.
7. Once cut, bake for small amounts of time to desired consistency color of cookie. I start with 5 minutes. You do not want brown edges so at about 6 minutes pull them out of the oven, and let sit on cookie sheet for 3 more minutes to prolong baking. Once done, be careful, they break easily but that's the beauty of them.
So there you go...I surely hope you enjoy them as much as our family does. They are a hit all over the neighborhood.
And for those interested, I decided to share my apron for this time of year. I'm a nut for Snowman.
I didn't have my face on, didn't want to scare anyone. :)
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