Whether you’re a seasoned cook or a kitchen novice, this is your kitchen starter kit. Cookbook author and nutritionist Robyn’s monthly series brings back-to-basics recipes and techniques.
Do you think that title is too bold? Believe me, it’s not.
This simple sugar cookie recipe makes the most versatile, reliable, and definitely delicious cookies you’ll ever make, eat, and distribute. These delicacies are chewy and buttery, with the perfect balance of crunchy on the outside and soft on the inside.
So what makes a recipe unique?
It’s tried-and-true, not messy or complicated, and reminds me of old-fashioned cookies. And it works. every. single. time. Cookies hold their shape when cut out, stay soft for several days, and freeze beautifully.
But what I love most about this recipe is that while it’s great for cutting out, the dough can be used in a variety of ways.
This time I made snickerdoodles using leftover scraps. Next time I’ll make thumbprint cookies using peanut butter cups in the middle. I might try sandwiching two cookies with fruit jam and dipping the sandwich in melted chocolate. Or maybe swap out lemon extract for vanilla and serve spring-inspired cookies with colorful sprinkles.
Fact: This is a fool-proof cookie recipe that you can use all year round.
The only holiday sugar cookie recipe you’ll ever need
What to make: 24 cookies
material:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
Preparation:
- In a medium bowl, combine flour, baking powder, and salt. Mix well; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy (3 minutes). Mix eggs and vanilla. Gradually add flour mixture. Mix until incorporated and the dough will begin to pull away from the sides of the bowl.
- Divide the dough in half. Place each half on a silicone baking mat, large cookie sheet, or plastic wrap. Cover the dough with parchment paper or plastic wrap and roll out to 1/4 inch thick. Transfer to a baking sheet and chill for at least 1 hour.
- Preheat oven to 350 degrees.
- Line 2-3 baking sheets with parchment paper or a silicone baking mat.
- Cut the dough into the desired shape and transfer the cookies to the prepared pan, about 1 inch apart. Roll it up again and cut out the remaining dough.
- Bake for 9 to 11 minutes, until cookies are no longer glossy (but will not change color much).
- Let cool on the baking sheet for 2 minutes, then carefully transfer the cookies to a wire rack to cool completely before decorating.
- Store leftovers in an airtight container at room temperature for up to 1 week (or in the freezer for up to 3 months).
variation
For lemon cookies: Substitute lemon extract for vanilla extract.
For the Snickerdoodle Cookies: Roll the dough into a ball (slightly smaller than a golf ball). Flatten the ball between your palms into a 1/4-inch thick circle. Coat the rounds with a mixture of 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Bake according to the following steps.
Raise your glass: Get in the Christmas spirit at holiday pop-up bars around metro Phoenix
support local journalism and subscribe Visit azcentral.com today.