I’ve been dying to share this Sugar Cookie How-To for ages. In fact, I was planning on sharing it last Friday, but I had a little mishap. A bit of backstory, I get really really bad allergies when the weather changes (I know, I’m weird) and, on Thursday I had an especially bad attack. But instead of resting like a normal person, I decided to make these sugar cookies anyways. Bad idea, friends.
Not only did I add baking soda instead of baking powder (rookie mistake). I also left out an entire cup of flour. Sufficeth to say they didn’t turn out (although, Stephen kindly ate one anyway). So on Saturday, I decided to go for round two. And as luck would have it, just as I was about to put the first batch in the oven, a package came from Le Creuset with a new slipat (how did they know I had ruined mine)! Side Note: If you haven’t baked with a silpat before, you are seriously missing out! They are wonderful, and make clean up so easy which, is always a plus. And they are essential for moving delicate cookies from one surface to another. If you’re interested this is the one
I love!) But what’s most exciting about this recipe is that these cookies hold their shape SO well! The ingredients and method are both super simple, but the key is knowing a few tricks to handle the dough.
To make the dough, sift together the flour baking powder (NOT soda) and salt in a medium-sized bowl. In a large bowl add the room-temp butter (don’t try to speed up the process by melting it in the microwave, I promise it makes all the difference) and sugar then beat until pale yellow. Add the egg and milk and mix to combine. While your mixer is on low, slowly add the flour mixture and beat until it begins to form a ball (if using a hand mixer, once the ingredients are thoroughly combined, use your hands to knead the dough into a ball). Divide the dough in half, form into a round disk and refrigerate for two hours (or overnight).
Once the dough has chilled, there are two ways to roll out the dough to prevent tearing. 1. Use a marble pastry slab (like the one above) and sprinkle powdered sugar on the surface (rub it on the rolling pin, too) then roll out each disk into a thin sheet. Or 2. Use a sheet of parchment paper as a base, dust the rolling pin with powdered sugar, and roll each disk into a thin sheet. Once you’re finished rolling, cut out your preferred shape and gently remove from either the marble pastry slab, or the parchment paper and transfer to a baking sheet lined with either a silpat or parchment paper.
Preheat the oven to 350, then place the baking sheet into the freezer for about 5-10 minutes. These cookies should take about 8 minutes to fully bake, be sure to watch them as you want to remove them from the oven before they begin to turn golden brown (they will finish cooking after you take them out of the oven).
Allow the cookies to cool.
Then eat plain, or frost as you see fit!
As this is not my original recipe, I am simply going to provide the link for you. However, I must say this is by far my favorite sugar cookie, ever! Since using it a few years back, it has been my go-to (and they were even requested by Stephen’s coworkers for an auction item!).
*To learn how to frost sugar cookies with Royal Icing, check back tomorrow for a step-by-step tutorial!
