Sugar cookies are my nemesis in the baking world. I’ve never been able to make a sugar cookie that wasn’t bland or didn’t over-bake. Tiffany got me the cutest tea-themed cookie cutters for Christmas, and they came with a sugar cookie recipe. I have been looking for a recipe to try for months. It was fate- I was going to attempt to make sugar cookies again.
The recipe:
Cream together:
1 cup butter (softened to room temperature)
2/3 cup sugar
Beat in:
1 egg
Add:
1 teaspoon vanilla
1/2 teaspoon salt
2 1/2 cups sifted flour
Mix all ingredients well and roll into 2 balls. Wrap dough and chill 3-4 hours. Work chilled dough with hands to soften. Preheat oven to 350°. Roll on lightly floured surface to 1/4″ thick and cut with cookie cutter. Bake on ungreased or parchment-lined cookie sheet for 8-10 minutes or until barely coloured. Place cookies on wire racks to cool. Makes 16-24 cookies. Cookies can be frosted and decorated or eaten just plain.
Ways I deviated from the recipe:
-Bakes 6 1/2 minutes- I don’t know why, but regardless of the oven I use, I find cookies need less baking time than suggested.
– I split the dough into 8 different sections, instead of 2, and I found those difficult to work with to start with.
-Extra half teaspoon of vanilla- you can never have too much vanilla.
They are pretty good! I used the icing recipe with them, and it is a buttercream. However, it was a recipe that is primarily made of icing sugar. I find that icing sugar gives icing a chalky sort of taste, so next time I would try a different icing. I would also try to cook them maybe a minute longer, they were a tad undercooked. I have a big problem with over-baking cookies, and it seems like it is a difference of about 10 seconds. I will be trying these again soon!
I give this recipe 4/5.
Until tomorrow,
The historian!
