December has been one busy month! The month was filled with work, school, class parties, Christmas shopping, snow days and another tree falling on our house. Yes… another. This would be the second tree that fell onto the roof of our home in the past 5 years. You’d think with this kind of luck we would hit the lottery! Yeah… no…. not so much.
So I apologize for only 5 posts this month but I have a lot still yet to post… but I’m saving those for next year. I plan to enjoy the remaining days of 2010 with baking, drinking and being merry!
With that said.
Raise your hand if you make sugar cookies for Christmas? Raise your hand if you get 4-5 batches out of your sugar cookies? I have to admit I’m the one who refrigerates the scraps of dough a second time… rolls them out, to make more cookies.
Maybe that’s what most people do. Maybe I’m not the only weirdo?!
I do love my sugar cookies!
One thing is for sure… sugar cookies aren’t just for Christmas. With the right cookie cutters you can make them for any special occasion. It just so happens to be Christmas time and me and my girls are spending the day making and decorating sugar cookies! It is a tradition that we always look forward to doing!
So if a simple cookie recipe is what you’re looking for then this is it! Learn how to make the most perfect sugar cookies… whether it’s Christmas, Halloween, Easter, or for a baby shower this recipe is sure to make a lot of yummy sugar cookies.
But when I saw this photo of my oldest… I paused. Not only was she wearing her Great Gramma Jean’s ring… It was actually the first time I noticed that *gasp*… her hands look exactly like mine. I’m not going to lie to ya… I got a little teary… but mainly over that chipped nail polish. Jeesh!
We will frost and decorate these with sprinkles and colored sugar… and leave a few out for Santa! I will sneak a couple to sit in bed while watching food network and leave a few crumbs for my husband to roll over on!
Homemade Sugar Cookies
2 1/2 cups All-Purpose Flour
3/4 teaspoon Salt
1 1/2 sticks of Unsalted Butter, softened
3/4 cup Sugar
1 whole large Egg
1 teaspoon Pure Vanilla Extract
Start of by whisking together flour and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium until pale and fluffy, about 3 minutes in a stand mixer or 6 minutes with a handheld. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
Place oven rack in middle position and preheat oven to 350 degrees about ten minutes prior to rolling out the dough.
Roll out 1 disk of dough (keep remaining dough chilled) into an 8 1/2-inch round (1/4 inch thick ish) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cookie cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
Repeat with remaining dough if desired.
Bake cookies, 1 sheet at a time, until edges are golden, 8 to 10 minutes, then transfer to racks to cool completely. Chill the cookies that are waiting to be baked!
MAKE AHEAD: Dough can be chilled up to 3 days. Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.