Monday , 21 May 2018

Holiday Cookies: Delectible Sugar Cookies

Bite into one of these buttery, crunchy, heavenly Sugar Cookies and experience a moment of bliss! I’ve been baking Martha Stewart’s Sugar Cookie recipe since the 1980’s and these are still one of my favorite cookies to have on hand for the holidays. At little more time consuming, but well worth the effort, I like to add a teaspoon or two of brandy to the dough. (to taste) It gives the cookies just that little extra flavor that makes them really special. If you don’t want them to disappear before Christmas day, put them in the freezer and pull out a few at a time.

Enjoy and happy baking!

Sugar Cookies Cutouts
Recipe from “Martha Stewart’s Cookies”  

Yield Makes eighteen to twenty 4-inch cookies


    4 cups sifted all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup (2 sticks) unsalted butter, room temperature
    2 cups granulated sugar
    2 large eggs
    2 teaspoons pure vanilla extract

Sanding sugar, silver dragees, cinnamon candies for decorating (optional)


Sift flour, baking powder, and salt into a bowl.

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.

Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured surface to 1/4 inch thick, adding more flour as necessary to keep dough from sticking. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. Transfer cookie  to a baking sheet. Transfer baking sheet to freezer, decorate as desire. Chill cookies in freezer until firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats or parchment paper. Roll out scraps, and repeat. Repeat with remaining disk of dough.

Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing if desired.


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