Sugar Cookies

sugar-cookiesI definitely am craving something sweet today. With allergies acting up and little sleep due to coughing fits, I am taking it easy and hanging out in the house and looking over recipes. The Banana Bread recipe I just posted looks really good, but with my bananas in the dehydrator and me not feeling well enough to go to the store, I am looking for something quick and easy to make with what I have on hand. The more I look the more I think I am in the mood for some cookies.

My favorite cookie recipe is an Oatmeal Cookie with the addition of chocolate chips. My second favorite is Sugar Cookies. I think everyone loves a good sugar cookie. They are easy to make, can be decorated and are as fun to make as they are to eat. The publication Baking Secrets, by Better Homes and Gardens, has a good recipe for Sugar Cookies that has been rated by over 100 peopls as one of the best. I think I need to get off the computer and make some of these up.

Sugar Cookie Secrets

basic-sugar-cookie-dough-222wmIf a recipe calls for Butter.. use REAL butter. Steer clear of margarine and buttery spreads. The water to fat ratio varies too much and will affect the texture and “spread” of the cookie.

Flour requires a light hand when measuring. Start by gently stirring the flour with a fork to aerate it. Lightly spoon the flour into a dry measuring cup until it is over flowing. Then, use the back of a knife to level the top. Packing the flour into the cop will increase the amount of flour in the recipe and result in tough, dry cookies.

For better blending let the butter sit out for 30 minutes before beating it. The butter is softened so it blends better, but this ultimately creates soft dough that sticks to work surfaces and is hard to work with. For better cookies the trick is to divide the dough in half, flatten each half slightly, and wrap separately in plastic wrap. Chill them in the fridge for 2 hours to let the butter harden back up. This makes rolling the dough and transferring the cookies easier.

When rolling out the dough, for thin cookies roll to 1/8 inch and for thicker ones roll to 1/4 inch. The dough can be re-rolled once to make more cut outs.. but cookies will be less tender as you continue to work and handle the dough.

“The Best” Sugar Cookies

  • Yields: about 36 cookies
  • Prep: 35 mins
  • Chill: 30 mins
  • Bake: 7 mins 375°F per batch
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