Sugar Cookies!

Posted on December 25, 2013 By BikeRunBake

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My speciality is sugar cookies! So here is my super secret amazing recipe for you!

Yum! Tips and Tricks from my now not-so-secret sugar cookie recipe!

Now these are not the healthiest, but they are delicious!

Ingredients… not the cat

Ingredients:

10 tbsp of softened butter
2 tsp vanilla
1 cup sugar
2 cups of sifted flour
1 tsp of baking powder
1/2 tsp of salt
1 egg white
1 egg with yolk
dash of cinnamon

Directions:

Do not preheat oven. The dough will be refrigerated overnight or at least 8 hrs.

Cream butter and sugar together in a mixer. Let the mixture get fluffy then add eggs & vanilla.

Mix the wet ingredients together

Combine dry ingredients in separate medium-sized bowl. Sift flour and combine with salt, and baking powder. Mix.

sift. baby. sift.

Mix wet ingredients into the dry ingredients. Keeping the mixer on slow. Add your “secret” dash of cinnamon.

Combine dry ingredients

Make sure mixture is completely blended. Once complete, put in covered container & refrigerate at least 8 hours. I use my 4 cup-sized kitchen aid prep bowl. You can pre-make the dough and refrigerate anywhere from 8hrs to 7 days. I love to pre-make these cookies before company comes over and just roll out the dough before guests arrive.

Alright so the dough is ready to be rolled out! Pre-heat the oven to 375 degrees. Let dough sit on the counter for 15 or so minutes to let it rest and get closer to room temperature. Mix a 50/50 combo of confectioners sugar and flour to roll the dough. Powder the counter, powder the roller and powder your lump of dough. Make sure all the items stay powdered, so nothing becomes sticky.

I use a wine glass to cut my cookies. You can see it in the above photo. It’s easy and a consistent size. Around holidays I’ll use cookie cutters too. It’s fun. Dip your cutters in your flour/powdered sugar mix and continue to roll out and cut. Your dough should be under 1/2 inch thick.