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What kind of mother would I be if I didn't share with my youth the joy of baking? Well, I don't want to think about that - so rather than dwell on what could be - I shall share our very favorite sugar cookie recipe. I tend to tweak things a bit, and due to some very unfortunate food allergies that are extraordinarily severe, we often sub out butter, eggs, and the like. The way I see it, if these are tasty without butter and eggs then imagine how super awesome they must be with!

Rolled Sugar Cookies - makes about 3 dozen (give or take depending on how much of the dough your my 3 year old eats before baking)

Whisk together thoroughly:
3 1/4 c. All Purpose Flour
1 1/2 t. baking powder
1/2 t. salt

Beat on medium speed until very fluffy and well blended:
20 T (that's 2 1/2 sticks) unsalted butter, softened
1 c. sugar
add and beat until well combined:
1 Large egg (we use Ener-G egg replacer)
1 T milk (we go with Soy)
2 1/2 t. vanilla

Gradually stir flour mixture into the butter mixture until well blended and smooth. Divide the dough in half. Place each half between 2 large sheets of wax (or parchment) paper.Roll out to 1/4 inch thick, checking the underside of the dough and soothing any creases. Keeping the paper in place, later the rolled dough on a baking sheet and refrigerate until cold and slightly firm (about 30 minutes).
Position a rack in the center of oven. Preheat oven to 375 - grease cookie sheet. Working with one portion at a time (leave other portion in refrigerator), gently peel away and replace 1 sheet of paper. Peel away and discard 2nd sheet. Cut out the cookies using your choice of cutters. With a spatula transfer them to the cookie sheet, spacing them about 1 1/2 inches apart. Roll dough scraps and continue cutting until all dough is used. If the dough becomes sticky or hard to work with place back in fridge for a few minutes.
Bake 1 sheet at a time, just until the cookies are lightly colored on top and slightly darker at the edges - 6 - 9 minutes; rotate the sheet halfway through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool. Make sure cookies cool completely before decorating. Use table knife to ice cookies if desired.

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