Thanksgiving and holidays are coming; these are the most important days of my calendar. Kids love to make cookies and decorate for Santa so that he won’t forget them and give them the presents they want. For me it is the time of the year when I can try out my Christmas breads, cookies etc. Earlier I made Gingerbread cookies from the scratch so this time I want to decorate sugar cookies, so made this easy sugar cookie dough.
This recipe is from the Alton brown show in the Food Network. As usual I changed the recipe, adding vanilla extract to it. I thought it was bland without it, if you want you can add little almond extract too. I will do that next time. These are pretty easy cookie to make, mix and make the dough first and the refrigerate it. I did everything in the morning and refrigerated it, and in the afternoon after school, I started making cut out as my two kids love to help me to choose their favorite cookie cutters.
Do you know that the modern day sugar cookie that we have in the U.S can be traced all the way back to the 1700s to a group of German Protestant settlers in the colony of Nazareth, Pennsylvania. They made this with minimal ingredients, from that day onward’ s sugar cookies become instant hit to kids and now during Christmas and other holidays you can see various fun and beautiful shaped sugar cookies.
While growing up I only saw cakes being made for Christmas, but not the cookies. Because of my kids I started a tradition of making cookies at home. They have already started talking to Santa about the gifts what they want. Do you know I am also excited to watch Santa’s journey route from North Pole. This is one of the best sugar cookies without eggy taste. I find the eggy taste store bought version it (maybe it is my taste buds). Since cookie is less sweetened it can hold your favorite icing dress up. Give it a try and I am sure you will like it.
Easy and perfect sugar cookie dough, you can make ahead and get ready for stress free holiday season.
- 3 cups 390g all-purpose flour
- ¾ 4g teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup 200g sugar
- 1 egg beaten
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Powdered sugar for rolling out dough
In a medium bowl, sift, flour, baking powder and salt and set aside.
Add butter and sugar in electric stand mixer and beat until light in color. To this add egg and milk until every thing gets combine very well.
Gradually add flour and mix until the dough pull from the sides of the bowl. Divide the dough into half, wrap in Ziploc bag/ waxed paper and refrigerate for 2 hours.
When you are ready to bake Preheat oven to 375 degrees F, line the baking sheet with a parchment paper.
Sprinkle the surface with powdered sugar and roll the dough into ¼ inch thick and move the dough around check underneath frequently to make sure it is not sticking. Cut the desired shape and chill the dough for 15 minutes and bake at 375 F for 7-8 minutes or until cookies just turn brown around the edges. You can ice the cookies once it is completely cool down. You can store cookies in airtight container for up to 1 week.
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