I figure every good Christmas cookie repertoire needs a good cut-out sugar cookie recipe, and this is my favorite one that I’ve been using for years. It’s from Bridget over at Bake at 350, who is the queen of all things sugar cookies as far as I’m concerned ☺️.
I love this recipe, because it’s so easy to make and doesn’t require any major chill time. They hold their shape well and taste delicious.
The ingredient list is pretty short. You’ll need the basics: flour, sugar, butter, an egg, baking soda, salt, and vanilla. Bridget also calls for a little almond extract in this recipe, which I’ve used and loved. But today, we’re just sticking with plain ol’ vanilla.
Basically, you mix that stuff all together. And after a few minutes you’re probably going to get super bugged with me and think that this recipe doesn’t work, because at first your dough will look like this:
Now it’s time to GENTLY roll out the dough. I emphasize “gently,” because sugar cookie dough needs to be handled with a little TLC. It’s sort of like a pie crust, and it tends to crack or break if you’re too rough with it.
But if you’re gentle, you won’t have a problem. Lightly apply pressure to the rolling pin, and roll from the center outward, keeping the dough in an even layer.
- 2 sticks (salted) butter, cold
- 1 c sugar
- 1 egg
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- Preheat oven to 350ºF.
- Using an electric mixer, beat together the butter and the sugar until smooth.
- Mix in the egg and vanilla. Mix in the flour and baking powder until dough forms. Use your hands to form the dough into a disc.
for full instruction please see : www.somethingswanky.com