Sugar Cookies

Sugar Cookies

Makes about 4 dozen rolled and cut sugar cookies (depends on the size of the cutter)

Big Note: This dough needs about 2 hours in the refrigerator to chill, so plan accordingly

I give my brother-in-law Bob all the credit for introducing me to this recipe. The cookies made with this dough are crisp, buttery, and sweet. I find the dough easy to roll and re-roll. We always use confectioners’ sugar for dusting the countertop before rolling, and then cut the dough with our favorite shaped cutters.  The confectioners’ sugar works beautifully to prevent the dough from sticking to the countertop, prevents adding more flour to the dough which can make the dough tough, and of course the sugar adds a rich, sweetness to the outer surface of the cookies.

3 cups all-purpose flour
3/4 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg, slightly beaten
1 tablespoon milk
Confectioners’ sugar, for dusting the coutertop

Place the flour, baking powder, and salt in a large bowl. Stir together several times with a whisk to thoroughly blend. Set aside. With a mixer, beat the butter and granulated sugar together until light in color and fluffy in texture.  Add the egg and milk and contine beating to combine well. On low speed, or using a strong wooden spoon, gradually add the flour mixture to the butter. Remove the dough from the bowl in 3 parts and wrap each 1/3 of dough in plastic wrap and shape into a flat disc. Refrigerate for at least 2 hours.

Preheat oven to 375 degrees F.  Line baking sheets with parchment paper or non-stick foil, release side up.Generously rub the countertop or area where you will roll the dough with confectioners’ sugar.  Take 1 disc of dough out of the refrigerator.  Roll the dough to about 1/4-inch thickness.  Move the dough around and check underneath to be sure it isn’t sticking.  Cut into desired shapes and sprinkle with colored sugar or other sprinkly decorations if desired.  Place at least 1-inch apart on the prepared baking sheet.  Bake for 7 to 9  minutes or until cookies just start to turn brown around the edges. Cool cookies completely on a wire rack.  Serve as is or frost as desired.  If there are any left, store in an airtight container for up to one week.

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