When making sugar cookies, the thought of using cookie cutters and then having to decorate each cookie stresses me out. So if you are like me, you want a sugar cookie that’s simple and quick to make. This particular sugar cookie recipe has been around since the beginning of time - well at least most of my life. And it’s perfect because the only rolling is when you roll the little ball of dough in sugar and the only decorating is sprinkling each flattened ball of dough with decorative or colored sugar. The recipe is foolproof too. I once decided to make this cookie using a combination of whole wheat pastry and all-purpose flours (don’t ask why) and I couldn’t believe how perfectly shaped and tasty the cookies were. So if you are looking for a slightly healthier sugar cookie (is that an oxymoron?), you can substitute half of the all-purpose flour with whole wheat pastry flour, and if the dough is too stiff, just add a tablespoon or two of whole milk.
Makes approximately 4 dozen cookies
- 3-3/4 cups sifted all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter (2 sticks), room temperature
- 1-1/2 cups sugar
- 2 eggs, room temperature
- 3 teaspoons vanilla
- Granulated sugar or colored sugar
- Soft butter for bottom of glass
Step 1: Sift dry ingredients.
Step 2: Cream butter and sugar until light and fluffy.
Step 3: Add eggs one at a time beating well after each addition. Add vanilla.
Step 4: Add flour gradually beating only until combined.
Step 5: Roll into a 1- or 2-inch balls and then roll each ball in sugar. Press each sugar-coated ball with the bottom of a glass that has been coated with butter. Sprinkle each flattened cookie with decorative sugar.
Step 6: Bake at 350 degrees for about ten minutes or until lightly brown