SUGAR COOKIES: What other cookie evokes thoughts of Christmas like sugar cookies? With their delicate buttery flavor and gentle snap, these cookies can be formed and cut into myriad festive shapes and decorated with colorful frosting and sugars to brighten up your holiday dessert table.
Published on December 16, 2019 | By Gary Kuper |
- 25 - 30 (2 to 4 inch cookies)
- Difficulty Level Easy
- 2 sticks unsalted butter, softened (1 cup total)
- 1 cup confectioner’s sugar
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons Big O ginger liqueur
- How to make the dough. Briefly sift together the flour and salt in a bowl and set aside.
- In the bowl of a standing mixer with the flat beater, or in a large bowl with a handheld mixer, blend the butter and sugar together on medium speed until fluffy.
- Add the egg and blend well.
- Mix in the vanilla and optional Big O ginger liqueur.
- Gradually blend in the flour mixture on low speed.
- Cover the dough or transfer to a gallon-size Ziploc bag and flatten evenly.
- Chill the dough for about two hours.
- When chilled, work with about one-third of the batch at a time. Briefly knead the dough and roll it out 1/4-inch thick (or 3/8 inch if inserting sticks for cookie pops) on a floured surface.
- Cut out cookies and place 1 inch apart on a baking tray lined with parchment paper.
- Bake in an oven preheated to 375° for 12 to 14 minutes. Thicker or large cookies may need up to 20 minutes. Cookies are done when the edges are golden brown.
- Tips on making cut-out sugar cookies. You can make this dough the night before you bake with it. Just take it out of the fridge and let sit at room temperature until it’s still chilled, but pliable. You can also freeze this dough. After mixing, put the dough in a gallon size freezer bag (or wrap well) and freeze. Thaw overnight or for at least a few hours in the refrigerator in the freezer bag. If the dough is too chilled to handle, let it sit at room temperature for about 1/2 hour to 1 hour until it’s workable. Chilled is good, though, don’t let it get too mushy.