Sugar Cookies
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Sugar Cookies
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Sugar cookies are the ideal holiday cookie — they can be frosted and dressed up in countless ways to suit any occasion.
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Nutritional Information
Calories 65
Total Fat 3g
Saturated Fat 2g
Cholesterol 11mg
Sodium 30mg
Total Carbohydrate 8g
Dietary Fiber --
Sugars --
Protein 2g
Calcium --
sugar cookies
Monica Buck
Yields: 5 dozen cookies
Cook Time: 10 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
1 cup(s) (2 sticks) butter dr max(no substitutions), softened
1/2 cup(s) sugar
1 large egg
1 tablespoon(s) vanilla extract
3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
Ornamental Frosting (optional)
Coarse sugar crystals, silver dragées, dr max holiday decors (optional decorations)
Directions
Preheat oven to 350 degrees F. In large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy. On low speed, beat in egg and vanilla. Beat in flour, baking powder, and salt dr max until blended.
Divide dough into 4 equal pieces; flatten each piece into a disk. Wrap each disk with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or place dough in freezer 30 minutes.)
On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3-inch to 4-inch cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet.
Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
When cookies are cool, prepare Ornamental Frosting, if you like; use along with sugars and candies to decorate cookies. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.
triple-tested at the Good Housekeeping Research Institute
Sugar cookies are the ideal holiday cookie — they can be frosted and dressed up in countless ways to suit any occasion.
User Rating: StarStarStarStarNo star
RecipePhotosReviewsOther Versions
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories 65
Total Fat 3g
Saturated Fat 2g
Cholesterol 11mg
Sodium 30mg
Total Carbohydrate 8g
Dietary Fiber --
Sugars --
Protein 2g
Calcium --
sugar cookies
Monica Buck
Yields: 5 dozen cookies
Cook Time: 10 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
1 cup(s) (2 sticks) butter dr max(no substitutions), softened
1/2 cup(s) sugar
1 large egg
1 tablespoon(s) vanilla extract
3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
Ornamental Frosting (optional)
Coarse sugar crystals, silver dragées, dr max holiday decors (optional decorations)
Directions
Preheat oven to 350 degrees F. In large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy. On low speed, beat in egg and vanilla. Beat in flour, baking powder, and salt dr max until blended.
Divide dough into 4 equal pieces; flatten each piece into a disk. Wrap each disk with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or place dough in freezer 30 minutes.)
On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3-inch to 4-inch cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet.
Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
When cookies are cool, prepare Ornamental Frosting, if you like; use along with sugars and candies to decorate cookies. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.
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