| This recipe is liked by 1 person(s). |
|
Sugar Cookie Dough
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Vancouver Sun
| It doesn’t get any sweeter than these holiday favourites Make Ahead: Can keep for 3 days in the fridge or 2 weeks in the freezer. | |
| 1 cup (250 mL) | unsalted butter, (softened) |
| 1½ cup (375 mL) | sugar |
| 2 | eggs, (room temperature) |
| 2 teaspoons (10 mL) | vanilla |
| 3 cups (750 mL) | all-purpose flour |
| 2 tsp (10 mL) | baking powder |
| ½ tsp (2.5 mL) | salt |
| extra | flour, (for dusting) |
In a bowl, combine flour, baking powder and salt. Stir to distribute all ingredients and set aside.
In separate large bowl, or stand mixer, beat butter with an electric mixer until light and fluffy. Add sugar and continue beating until well whipped (about a minute) before adding eggs, vanilla and beating for another minute.
Once whipped, add 1/3 of the dry ingredients to the butter mixture and using a wooden spoon, work ingredients together until just combined.
Repeat with second and eventually third portion of flour mixture, stirring and working until fully incorporated.
Once combined, empty out bowl onto clean work surface. Using your hands, work and knead the dough until it’s soft, smooth and evenly coloured (no flour bits.)
Cut dough into two pieces, wrap in plastic wrap and allow to rest in fridge for at least half an hour.
Once dough is rested and cooled, unwrap and place on a lightly floured work surface.
Using rolling pin, roll back and forth over dough for a few long, strong strokes before rotating dough a quarter turn and repeating. Dust with flour if needed to prevent sticking.
Once dough is at desired thickness, use cookie cutters to cut into shapes and place on parchment paper-lined baking sheets 1 inch apart. Gather up left over dough and roll out up to two more times.
For Soft Baked Cookies: Roll dough to 1/5-inch (5 mm) and bake at 350 F (175 C) for 7 minutes. They should be pale and just set when they come out of the oven.
For Crisper Cookies: Roll out dough to 1/6-inch (3-4mm) and bake for 8-9 minutes until edges of cookie are golden.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe