I got this Sugar cookie recipe from Food Network, and I loved it when I used it last October for my Halloween cookies. I was initially worried when I took the dough out of the refrigerator, as it was very solid and hard to work with. But, as I worked it a little more, it rolled out perfectly and the cookies turned out fantastic. The only change I made to the recipe, both this time and last time, was to add 2 tsp of vanilla, which gives the cookies just a little more flavor.
(Source: Alton Brown, Food Network)
3 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tbsp milk
2 tsp vanilla
powdered sugar, for rolling our dough
1. Stir together flour, baking powder, and salt; set aside. Place butter and sugar in a large bowl and beat until light in color. Add eggs, milk, and vanilla and beat to combine. Put mixer on low speed, gradually adding flour, and beat until mixture pulls away from the side of the bowl. Divide dough in half, wrap in waxed paper, and refrigerate for 2 hours.
2. Preheat oven to 375°F.
3. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat.
4. Bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
