Sugar Cookies



Sugar Cookies
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Courtesy of RSU 25 Adult Education
Sugar Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Courtesy of RSU 25 Adult Education
Ingredients
  • 1 cup salted butter softened at room temperature for 1 hour
  • 2 oz. cream cheese at room temperature
  • 1 cup sugar
  • 1 large egg
  • tsps. pure vanilla extract*
  • 3 cups flour
  • tsps. baking powder
  • ½ tsp. salt
Servings:
Units:
Instructions
  1. In a large bowl, cream the butter with the cream cheese and the sugar. Beat for several minutes, or until light and fluffy. This will not work if butter and cream cheese are cold. Beat in the egg, vanilla and/or other extracts, if used.
  2. Mix the flour, baking powder, and salt in a separate bowl then gradually add to the butter and sugar mixture until fully incorporated and a soft dough is formed.
  3. Dough is chilled to keep the cookies’ shape when baked. It is much easier to roll out the dough between two sheets of parchment or waxed paper before chilling than it is to roll chilled dough. Divide dough in two and roll (¼-inch thick) both sections using two sheets paper for each section.
  4. Stack on a cookie sheet and cover tightly with plastic wrap and refrigerate overnight or for at least 3 hours. Take each section out one at a time when you are ready to bake.
  5. To bake the cookies, preheat the oven to 350 degrees F. and line baking sheets with parchment paper. Cut cookies out of the rolled dough and place on the prepared baking sheets. Bake cookies for 8 to 12 minutes (less time for soft, longer for crispy), depending on thickness. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack. This will help to prevent breakage.
  6. Cool cookies completely before icing or decorating, and store in a tightly covered container.
Recipe Notes

Freezing info: You can store cookie dough in the freezer for up to 1 month. After you have rolled your dough between the papers, roll it up as if it were a scroll. Place the dough inside a large, plastic, zip-top freezer bag. Thaw overnight in the refrigerator before cutting and baking. The dough should unroll easily and be ready to cut. Baked cookies also can be frozen. Just bring to room temperature before decorating or serving.

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