Classic Sugar Cookies
- Cook Time
- 2-3 dz. cookies
- Difficulty Level Easy
- (0 /5)
- 0 ratings
- 4 cups all-purpose flour (sift flour before measuring)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- Confectioners Sugar for dusting waxed paper
- 4 cups confectioners sugar
- 1/2 cup shortening
- 1/4 cup water
- 1 teaspoon flavoring (optional)
- food coloring (optional)
- Preheat oven to 350°F.
- Prepare greased cookie sheets.
- Sift together flour, baking powder and salt; set aside.
- In a large bowl, beat the butter with the granulated sugar until fluffy.
- Add eggs and vanilla; beat well.
- Stir in dry ingredients, a third at a time, until all is incorporated, for a smooth, stiff dough. If dough appears dry, use hands to gently knead to evenly distribute butter.
- Using waxed paper lightly dusted with confectioners' sugar, roll out a portion of the dough into a 1/4 inch thick rectangle.
- Press cookie cutter of desired shapes into dough. Trim away excess dough. Gently lift cut out cookies from waxed paper and place on prepared cookie sheets.
- Repeat rolling and cutting until all dough is used.
- Bake for 10 minutes, or until cookies are firm and light golden brown. Remove from cookie sheet and allow to cool completely before decorating.
- *This dough is very easy to work with and does not require refrigeration before rolling; however, it can be stored in the refrigerator for several days. Allow to come to room temperature before rolling.
- In a large bowl, beat all ingredients at medium speed for 8 to 10 minutes.
- Divide icing into separate containers; add food coloring of choice and stir. Keep icing covered to prevent drying. Store in refrigerator.
- Makes approximately 2 1/2 cups of icing.
Home Baking Association
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