Directions: |
Directions:Instructions
In a medium bowl, sift together cake flour, baking powder, and salt, then set bowl aside.
Using a stand mixer (or hand mixer + large bowl), cream together butter and sugar on medium-high speed until smooth, about 5-7 minutes.
Reduce speed to low and add egg and vanilla, mixing thoroughly until incorporated, about 1-2 minutes.
Keeping speed on low, quickly add dry ingredients to mixer, scooping in about 1/3 to 1/2 cup at a time. Stop mixing once dough looks smooth and uniform. Be careful not to overmix.
Remove dough from bowl and divide in half. Place each half of dough on separate pieces of plastic wrap. Firmly wrap dough and chill in the refrigerator for at least 4 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
To cut cookies, prepare your work surface by dusting it with flour. Also coat your hands, cookie cutters, and rolling pin with flour, and set a bowl of flour nearby in case the dough begins to stick. When ready to work dough, remove plastic wrap and place dough on your prepared work surface. Use the rolling pin to roll out the dough to about 1/4 inch thickness, then cut the dough with your floured cookie cutters. Arranged cut cookies on prepared baking sheets, spacing cookies 2 inches apart. When you have cut all the cookies you can from a roll of dough, collect the scraps, flour your surface and tools, and roll dough out again. If dough ever becomes too soft, wrap the remaining dough in plastic wrap and chill for another 20 minutes. Repeat this step until all the dough is used or cookie sheets are full.
Bake cookies for 13-15 minutes or until bottoms of cookies begin to turn a light golden color. If baking two cookie sheets at once, rotate baking sheets halfway through cooking time.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Once cooled, decorate cookies as desired. Cookies can be stored in a sealed container at room temperature for up to 5 days.
Recipe Notes
* If you don't have any cake flour on hand, you can make your own: Using a 1 cup measuring cup, add 2 tbsp cornstarch. Fill the rest of the measuring cup with all-purpose flour. Use this ratio to create as much cake flour as you need. Sift the ingredients together and use as directed in the recipe. * If you don't have any cornstarch to make your own cake flour, you can completely substitute the cake flour for 2 1/4 all-purpose flour. here is the recipe I use for the sugar cookies I posted earlier.
This is the frosting I use on my Christmas cookies. I frost them and leave them sit for a couple of hours to harden up so they can be stacked.
COOKIE FROSTING - Susan Knisley
3 cups powdered sugar
1 stick unsalted butter, softened
1 tsp vanilla
light Karo Syrup
Combine the butter, vanilla and powdered sugar in a large bowl. Slowly add 1/4 cup of Karo Syrup to the sugar mixture and stir to combine. Add Karo until the frosting reaches a little less than the desired consistency because food coloring will add some more moisture to the mix. Divide the frosting into separate cups and add food coloring to each cup. Once the cookies are frosted, let sit several hours (depends on how thick the frosting is) to allow the frosting to harden. They can be stacked after that and the frosting will stay intact.
1 cup butter, softened1 cup sugar1 teaspoon vanilla extract1 egg2 teaspoons baking powder3 cups all-purpose flour
Instructions
Preheat the oven to 350F.Cream together the butter and sugar with a mixer until smooth.Beat in the vanilla extract and egg.In another bowl, combine the flour and baking powder and mix well.Add the dry ingredients to the wet ingredients a little at a time.When it's all mixed in, wet your hands and knead it by hand until it's a good dough consistency.Immediately roll small batches out onto a floured surface to about ¼" thick, then cut with cookie cutters. (Don't chill the dough)Bake at 350F for 8 to 9 minutes |
Personal
Notes: |
Personal
Notes: These rolled sugar cookies have a perfectly light & airy texture with a delicate buttery taste. They're the best sugar cookie for decorating!
Course Dessert
Cuisine American
Keyword best rolled sugar cookie recipe, best rolled sugar cookies, rolled cookies, rolled sugar cookie recipe, rolled sugar cookies
Prep 30 minutes
Cook 13 minutes
Total Time 4 hours 43 minutes
Yields 24 cookies
Calories 142 kcal
Author Chrisy
|
This recipe for Rolled Sugar Cookies is from