crunchy sugar cookies

w100

This Recipe is  from “Sugar Cookie Cutouts” from Martha Stewart’s Cookies. The number of cookies this recipe will yield will depend on how thick you choose to roll the dough and the size of the cutter you use.

These taste great on their own, but if you’d like you can decorate them with royal icing

INGREDIENTS

4 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, at room temperature

2 cups sugar

2 large eggs

2 teaspoons pure vanilla extract

METHOD

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each. Add the vanilla and beat again to incorporate.
  3. Turn the mixer down to low and gradually add the dry ingredients, mixing until just barely combined. Remove from the mixer. At this point, the dough will be pretty crumbly. Just knead it by hand for a minute, and it will come together.
  4. Divide the dough into 2 equal portions. Flatten each piece to about 1/2″ and wrap each in plastic. Refrigerate for at least 1 hour or overnight.
  5. When ready to bake, preheat oven to 325°F.
  6. Remove one of the dough pieces from the fridge. Many people recommend rolling the dough out cold, but I find it easier to work with when it’s warmed up a bit. On a lightly floured surface, a silpat sheet, or a sheet of wax or parchment paper (whatever your preference), roll the dough out to 1/8″ to 3/16″ thickness.
  7. Cut the dough into desired shapes and transfer the cut pieces to your cookie sheet. I find that dipping the cookie cutter in flour after each cut helps prevent sticking. Once you have a sheet full, bake the cookies for about 15-18 minutes, rotating the baking sheet halfway through, until they just begin to turn golden at the edges. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely before icing (if desired).

(not my recipe)

Subscribe to Baking Business School

Subscribe to Our newsletter to get the following:

- Be the First to Know About new Updates and Posts from Baking Business School

- Receive exclusive offers sent directly to your inbox

- Get superb discounts to our Courses
                  Enter Your Name and Email Address Below