I’ve just recently discovered how fun sugar cookies can be. There are endless possibilities of things you can make with them. For example, I made the cookies above for Derek and some of his siblings with each of their initials on it, and another time while making cookies for a friend I decided to make this cute plate for Derek when he came home from work:
He loved it! I’ve tried a couple of different recipes but once I tried Alton Brown’s Sugar Cookie recipe I knew I had found the best recipe out there. When I made them the first time, one of them broke as I was taking it off the pan, I really wanted to try this new recipe so I took a bite and I was amazed how good it was! I finished that cookie right up. 🙂 I made only a couple of slight changes to his recipe to improve on it.These sugar cookies are great for decorating with royal icing. You can find my recipe for royal icing here.
– 3 cups all-purpose flour
– 3/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup sugar
– 1 egg, beaten
– 1 tablespoon milk
– 1 teaspoon vanilla
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg, milk and vanilla and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Sprinkle surface where you will roll out dough with flour. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with flour, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.