How To Make Sugar Cookies

Not me! Sugar cookie cutouts are a popular treat, and this delicious desert is certainly not restricted to any particular holiday. When those of us here at Earthly Happenings gather together we represent many different religions and cultures, and sugar cookies are an absolute favorite. There is something about a plate of homemade sugar cookies that makes us all smile. So why not use the recipe below to make a batch for New Year's Eve, the Presidential Inauguration, Valentine's Day, or St. Patrick's Day this year?

When I present my guests with a plate of homemade sugar cookies in a variety of shapes, colors and sizes, they tend to assume that I slaved for hours and hours. Of course, I didn't. Homemade sugar cookies are really very easy. Preparation only takes about 30 minutes, and a batch of cookies bakes in about 7 minutes. So leave those ready-made tubes of cookie dough at the grocery store, grab a few tools of the kitchen persuasion, and give this easy recipe a try!

Cookie Ingredients:

2/3 cup of softened (but not melted!) unsalted butter

3/4 cup of granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 Tablespoon whole milk

1 whole egg

2 teaspoons vanilla

2 cups all-purpose flour or whole wheat pastry flour

Directions:

Pre-heat your oven to 375 degrees F.

In a large bowl, sift or whisk together the flour, baking powder, and salt. In a smaller bowl, mix together the butter, sugar, egg, milk, and vanilla. When those are thoroughly combined, pour the wet ingredients into the dry ingredients and combine them gently. I usually do this with a wooden spoon, but silicone one (pictured) works great. Try to work the cookie dough as little as possible, as overworking will cause the flour to release gluten and make your cookies tough. (I prefer to work with whole wheat pastry flour because it has less gluten than all-purpose flour.)

Anyway, when the dough is combined and smooth (no clumps of dry flour), roll half of it out on lightly floured surface, such as a cutting board or smooth counter top. If you use a wooden rolling pin like I do, try covering the dough with a sheet of wax paper so it doesn't stick to the rolling pin. Alternately, buy a non-stick silicone rolling pin like the one pictured to the left. Roll the cookie dough to just over 1/8 inch thick. Now you are ready to cut out cookies! Use whatever cookie cutters you like. Cookies that are about 2 1/2 inches in diameter will bake most evenly. If you elect to use larger or smaller cutters, you may need to adjust the baking time. If you don't have any cookie cutters, the top of a 2 1/2 inch diameter drinking glass will work.

Use a spatula or egg-flip to transfer your cookies to an un-greased baking sheet. Before baking, you may sprinkle the tops with plain or colored granulated sugar. The sugar will fuse to the tops of the cookies while they bake.

Bake cookies in a pre-heated oven at 375 degrees F for about seven minutes or until a pale golden brown. Ovens vary, so keep an eye on your cookies.

Alternate Decorating Ideas:

Make a batch of powdered sugar icing for your sugar cookies by mixing 1 cup of sifted powdered sugar with 1/4 teaspoon of vanilla and 1 Tablespoon of either milk or orange juice. Combine ingredients well in a small bowl, adding a little extra liquid if necessary. Add food coloring to the mixture as desired and spread the icing on the tops of sugar cookies that have been baked and cooled. Remember, if you choose to ice your cookies after they are baked, do not cover the tops with granulated sugar before baking.

USEFUL TIP:

Line your baking sheet with a sheet of parchment paper! It prevents cookies from sticking to the baking pan, and also prevents the bottoms of the cookies from getting too dark.

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