I love sugar cookies, probably because they are easy to make and withstand decorating, and everyone seems to love them. You can decorate yours with a royal or buttercream icing, but I prefer just a little sugar on top as they don't seem to be so sickenly sweet. Probably the best thing about sugar cookies is that they can be baked year round, using different festive cutters.
To kick up the flavour, I add extracts and citrus zests. It adds a nice pleasant surprise.
Sugar Cookies
2 cups all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg, lightly beaten
2 T milk
1/2 tsp vanilla extract
*zest of 1 lemon, or 1/2 orange, or 1/2 grapefruit, or 1 tsp of citrus extract
1.Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, milk, vanilla, and zest (if using); mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
2.Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
3.Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
4.On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.
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