Sugar Cookies
A holiday classic.
Introduction
A holiday classic. My mom is the sugar cookie queen – this is her recipe and it turns out perfect every time! The trick is to make sure you don’t over cook them – so they stay nice and pillowy soft. As I try to embrace different events and holidays, this is a fun way to get the kids involved. I set them up with a little station of icing sprinkles, a plastic knife – its a huge mess but also a lot of fun
Ingredients
- 1 cup unsalted butter (at room temp)
- 1 1/2 cups white sugar
- 2 eggs
- 1 tsp vanilla extract
- 4 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
✖️Preheat over to 350 degrees and line baking trays with parchment
✖️Begin by creaming butter. Add in sugar gradually. Once creamed, add in eggs + vanilla – beat until light and fluffy
✖️Add sifted flour, baking powder and salt. Mix until dough is formed
✖️Split dough into two balls. Cover and chill in the fridge for at least half hour (although will last weeks)
✖️When you are ready to bake the cookies, add some flour to your work space, as well as your rolling pin. You don’t want your dough to stick as it gets warm. Roll dough to approx 1/4 inch thick
✖️Cut into desired shape. Place on baking sheet. Bake for 7-8 mins. They will look undercooked but I promise they aren’t – this is key to a pillowy soft cookie!
Place on rack to cool!
✖️✖️✖️
Icing –
2 cups powdered sugar
1 tsp vanilla
1 cup water
✖️Using a hand mixer, slowly add little bit of water at a time until consistency is reached. Thicker icing = less water, liquid icing for dipping = more water! You can add food colouring, sprinkles, chocolate – the works!
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