I’m a sucker for the classics. There’s something to be said for things that have stood the test of time — white shirt and jeans, cast iron skillets, and sugar cookies, yes – sugar cookies.
They are subtly the star of the show where ever they go. Dress up or dressed down, they attract the masses, from young to old. We all love a good sugar cookie.
Now, the difference lies in the crispness of the cookie. Some like a soft cookie that melts in your mouth and then others like a crisp bite that snaps off in an instant.
I’m a little in-between, but I’ve found that to hold up to traveling and kids, they need to be a little in-between. These cookies sit a little on that teeter-totter of not too soft and not too crisp.
It’s possible that I might be in love with the blank canvas that is created with this sly cookie. Almost as if it’s just waiting for an artist to come and create. That’s what I love the most about baking, the process. I don’t actually eat much of what I bake — it’s the art of creating it that appeals to me the most.
I don’t prefer any particular icing with my sugar cookies. Royal icing is very particular, in consistency and in time. It takes a long time for royal icing to set and if the consistency isn’t right, that could spell disaster if you’re a perfectionist — luckily perfectionism does not run deep in my veins.
Buttercream is my new frosting of choice with sugar cookies. It’s simple, doesn’t take a lot of time, and is VERY forgiving and with the aforementioned lack of perfection with my decorating skills, it’s a good match for me at this point in my life.
There is nothing perfect about these cookies, but it’s the prettiest bunch of cookies, I have ever seen and they are simply delicious.
A healthy diet can be defined many ways. A diet without embracing the goodness of all foods is not a healthy diet, it is a restrictive diet. Keep your serving sizes appropriate, enjoy your food and know that all foods can be enjoyed without guilt with a little common sense.Print
2 sticks softened unsalted butter – 1 cup
1 cup white granulated sugar
1 large egg
1.5 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, mix butter and sugar together with a hand mixer or a stand mixer.
Add egg and vanilla and mix well.
In a separate bowl, mix together flour and baking powder.
Add flour mixture to the sugar mixture 1 cup at a time and mix just until the dough comes together.
Remove dough from bowl and form into two balls.
On a floured surface, roll out the dough until it is 1/4″ thick.
Using cookie cutters, cut out dough and place each piece on the baking sheet, leaving 1 inch in-between cookies.
Bake for 7-8 minutes or until the cookies have a slight tan color on the edges.
Remove from the oven and let them rest on the baking sheet for a minute before transferring to a cooling rack.
Cool before decorating.