SUGAR COOKIES

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Sugar Cookies image

Everyone needs a good sugar cookie recipe. If you can master the very simple technique behind this one dough, you have several variations at your disposal, most likely without a trip to the grocery store.

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 1h30m

Yield 4 1/2 dozen cookies

Number Of Ingredients 9

3 1/2 cups/510 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups/340 grams unsalted butter (3 sticks), at room temperature
1 1/4 cups/250 grams granulated sugar
2 large eggs
1 teaspoon vanilla extract
Frosting, glaze or royal icing
Edible glitter or food-grade luster dust

Steps:

  • In a large bowl, whisk together flour, baking powder and salt.
  • In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down sides of the bowl, and add eggs, one at a time, beating well after each addition. Add vanilla, and beat until everything is well combined, stopping to scrape down the bowl as needed.
  • Add dry ingredients all at once, and mix on low speed just until incorporated.
  • Scrape dough out of bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Chill at least 2 hours and up to 5 days.
  • Heat oven to 325 degrees. Roll out dough, one disk at a time, on lightly floured parchment paper or work surface until it's about 1/8 inch thick. Create shapes, using a lightly floured cookie cutter. (Alternatively, using a knife, cut the dough into squares, rectangles or diamonds.) If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any dough scraps and combine them into a disk. Roll and repeat the cookie-cutting process, chilling as necessary.
  • Place shapes onto parchment-lined baking sheets 1 inch apart and bake until cookie edges are lightly browned with sandy, pale centers, 12 to 15 minutes, rotating the sheets halfway through. Cool the cookies on a rack, if you have one. Otherwise, let them cool on the pan. Decorate with a glaze, royal icing, frosting, glitter, food-grade luster dust or whatever you'd like. Don't forget the sprinkles.

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