15 December 2011

Perfect Sugar Cookies

Sugar cookies are a holiday classic, but finding the perfect recipe can be a pain. Some have no flavor; others are too sticky or too dry to work with; many spread in the oven and come out looking nothing at all like how they went in. This recipe - altered only slightly from Alton Brown's classic sugar cookie recipe - is perfect. The dough is incredibly easy to work with (just don't be afraid to liberally flour both the surface and the rolling pin to prevent sticking!), the cookies hold their shape beautifully, and (most importantly) they taste fantastic. I've added a teaspoon of vanilla and a quarter cup of sugar for a bit more sweetness, but I wouldn't change anything else. Happy holidays!

3 cups flour
3/4 tsp baking powder
1/4 tsp salt
1 cup butter, softened
1 1/4 cup sugar
1 egg
1 tsp vanilla
1 tbsp milk

Combine dry ingredients and set aside
Cream butter and sugar until smooth, then beat in egg, vanilla and milk
Slowly add dry ingredients until just combined
Divide dough in half, wrap in wax paper, and chill for 2 hours
Preheat oven to 375 degrees
Sprinkle surface with flour, and flour rolling pin
Roll out dough to about a quarter of an inch thick
Cut into desired shape and place on greased baking sheet / silpat
Place entire baking sheet in freezer for 10 minutes before baking
(will ensure that cookies hold their shape and don't spread too much)
Bake  8-10 minutes, or until just beginning to brown around the edges

*add sprinkles before baking
*dip in chocolate once entirely cooled, then freeze for 20-25 minutes to allow the chocolate to set

About 3 dozen cookies

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