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by Sarah Steimer

These are my go-to cookies. I've started a small cookie cutter collection specifically for this recipe. (By the way, this picture is in our first snow of the season.)

These are my go-to cookies. I’ve started a small cookie cutter collection specifically for this recipe. (By the way, this picture is in our first snow of the season.)

  • 3/4 cup butter (1 1/2 sticks)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking powder

Blend butter and sugar. Add the eggs and vanilla and mix well. In a separate, larger bowl combine the flour and baking powder. Add the butter mixture to this and mix.

Wrap the dough in plastic wrap. Make sure the dough is only about an inch thick when you wrap it (it’ll chill easier this way). Place dough in the refrigerator for at least an hour — but I’d recommend over night.

Roll out dough to about 1/4-inch thick. Cut out and place on baking sheet and decorate with sprinkles. Bake at 375 degrees for 6-10  minutes or until golden. Remove and let cool.

Makes…well… a lot. It depends entirely on the size of your cookie cutters, but on average I get a few dozen out of this recipe. Sometimes I use shot glasses to cut some of them out so people have the option of a full cookie or just a bite. It’s always a hit either way.

Recipe from: Cookie Monster (It was from an old Sesame Street workbook I had as a child and we’ve used this recipe ever since!

Photos: Sarah Steimer

*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.

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