Sugar Cookies

Notes

• Great dough for cutting/shaping.
• Can flavor dough with zest, herbs, etc.
• Use “Glazes, Hard-Drying” or “Glazes, Fast-Drying” to cover.

Ingredients

• 2 ½ cups (320 g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup (225 g) unsalted butter (2 sticks), softened
• ¾ cup (150 g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

Steps

1. Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.
3. Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.
4. Heat oven to 350 degrees. Roll out dough 1/4-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1 1/2 inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.
5. Bake until golden brown at the edges, 12 to 14 minutes.
6. Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.

Variations

• Lemon-Rosemary: 1 tsp chopped rosemary, zest of 1 lemon; use lemon juice in glaze.

Source

https://cooking.nytimes.com/recipes/1020651-basic-sugar-cookies

https://cooking.nytimes.com/recipes/1020645-abstract-art-cookies