Make It Monday: Sugar Cookies

After years and years of searching, after mediocre cookie after mediocre cookie, I have finally found a sugar cookie recipe that I love. I’ve gone through more sugar, butter, and flour than any baker should, and spent more time rolling out failed dough that my rolling pin would like. This post is the celebration of a baking victory- I can finally offer to make cut cookies for events and celebrations, and if nothing else, eat them myself…. Without any further adieu, my sugar cookies!


This recipe is courtesy of the blog, Two Sisters Crafting (via Pinterest)! While it is a great post, I woulds scroll down to the bottom with the printable version of the recipe- there are countless pictures throughout the recipe post and it takes quite a long time to load. In any case, it is a fantastic recipe!

The Best Sugar Cookie Recipe
Ingredients
-2 cups Sweetcream Salted Butter (softened)
-2 cups Sugar
-2 tbsp. Vanilla
-2 Eggs
-4 tsp. Baking Powder
-6 cups Flour
Instructions
1. Cream butter and sugar in a mixer until well mixed.
2. Add vanilla and eggs, mix well.
3. Add baking powder, mix well.
4. Incorporate flour two cups at a time until well blended.
5. Do not chill cookie dough, roll out with rolling pin and use cookie cutters to create desired shape.
6. Bake in a 350 degree oven for 6-8 minutes depending on cookie size. Bake only until the bottoms of the cookies get a golden brown.
What I Changed
– I didn’t use Sweetcream butter- this isn’t a brand that exists here in Winnipeg. I also don’t believe that a specific brand is required in most cases; just use the butter that you enjoy!
-I baked the cookies at 345°F, I usually adjust all recipes down to 345°F.

Overall, I loved making these! They weren’t overly complicated (ingredient or step wise), it made over 40 huge cookies, and there was no chilling involved! (I understand why things have to be chilled, but it really ruins my baking groove 🙁 ) There was between 1 and 2 cups of dry crumbly dough left in the bottom of the Kitchen Aid that wasn’t usable, but I was able to get 42 large cookies that were roughly half an inch thick. If you could get that dough mixed in, I would say you could do 50+ thick cookies.

I used my new Kate Spade bow cookie cutter, and a dress and a shoe (courtesy of my nephew at Christmas)- super cute and easy to use! I know that the Kate Spade kitchenware has been hit and miss on quality, but I have to say- these cutters are incredibly sturdy and easy to use. My non-Kate Spade cutters are from a local kitchen shop that has the best variety of shapes, and aren’t expensive at all! I have more cookie cutters than I should, but I have options for every occasion!
What is your favourite cookie recipe? 
Until tomorrow,
The Historian!