BUTTERY SUGAR COOKIES

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Buttery Sugar Cookies image

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Dessert     Bake     Christmas     Kid-Friendly     Vanilla     Birthday     Family Reunion     Christmas Eve     Party     Potluck     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 4 dozen cookies

Number Of Ingredients 11

Dough:
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
Decoration:
1 cup coarse sanding sugar (see Cooks' Note)
Special Equipment
Wax paper; 2 large baking sheets; parchment paper

Steps:

  • Make dough:
  • Beat together butter, sugar, and salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then mix in flour.
  • Halve dough and form each half into a disk, then wrap in wax paper. Put each disk in a resealable plastic bag and chill until firm enough to roll into balls, about 1 hour.
  • Heat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
  • Bake and decorate cookies:
  • While oven heats, work with 1 piece of dough (keep remaining dough chilled). Roll 1 level tablespoon of dough into a ball, then roll in coarse sugar in a shallow bowl to coat completely. (If dough becomes too soft to roll easily into balls, quick-chill in the freezer or chill in the refrigerator.)
  • Place balls 2 inches apart on a lined baking sheet. With the flat bottom of a glass, flatten balls into 2-inch rounds.
  • Bake cookies, one sheet at time, until bottoms are golden, 12 to 15 minutes total. Cool on sheets 2 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

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