Title: Classic Sugar Cookies
Ingredients:
- 2 salted butter
- 2 white sugar
- 4 1/2 all-purpose white flour
- 2 eggs
- 1 salt
- 1 baking powder
- 1 baking soda
- 1 vanilla extract
- 1
Instructions:
1. Assemble your ingredients. All shoud be room temperature. Chilled ingredients should be set out overnight or a few hours ahead. This will ensure a better consistency.
2. Assemble your bakeware and utensils. You will need: oven mits, 2 large bowls, a small bowl or liquid measuring cup, a fork, a whisk, a standard hand mixer, a set of measured baking spoons, dry measurement cups, a soft spatula, a large flathead spatula, 2 large baking sheets, a rolling pin, a cookie cutter (or round glass), wax or parchment paper, and plastic wrap. .
3. Line your countertops or table with wax or parchment paper. Wetting the surface with a sponge is helpful to prevent the paper from slipping or curling. This is where you will cool your cookies. You may also set out 2 large fine-wire cooling racks if that is preferred. Make sure the surface is away from any heat source.
4. Place the flour in a large bowl. There is no need for sifting. Do not add the other dry ingredients. Set aside.
5. Beat butter in a separate bowl with a hand mixer for 30 seconds on high until creamy.
6. Add sugar to the butter mixture slowly and evenly, beating on high until light and fluffy.
7. Add the following ingredients to the butter mixture: baking powder, baking soda, salt, and extracts. Beat again on high until mixed thoroughly. This step will activate your leavening agents and evenly incorporate the flavorings.
8. In a small bowl or liquid measuring cup stir together your eggs with a fork just enough to break the yolks and blend the white. Do not whisk. Then add them to the butter mixture. Beat on medium speed until smooth. Be careful not to over-beat the eggs.
9. Add the flour to the butter mixture approximately one cup at a time, beating on medium speed. I do this in four steps until the dough is soft. If you would like you may beat by hand. Make sure to scrape the edges of the bowl with your soft spatula as you go to ensure nothing is missed. .
10. The dough will be very soft. Divide into two large balls and wrap firmly in plastic wrap. I suggest making two batches so the temperature will remain stable. One large batch takes longer to chill, and it will also become too soft once removed from the refrigerator while rolling and baking the cookies. It’s best to keep the second batch chilled while you work with the first.
11. Chill the dough for two hours. NOTE: You may freeze this dough for later if desired. Make sure the dough is double wrapped and air tight. If you can vacuum pack, that is preferred.
12. Preheat your oven to 350 degrees just prior to removing the chilled dough.
13. PREPARING YOUR BAKING SHEETS: I use a non-stick baking sheet which works beautifully. You may also line them with parchment if you desire.
14. PREPARE YOUR SURFACE: Lightly flour your counter top and rolling pin (marble or wood).
15. MOLDING YOUR DOUGH: Once chilled, remove the dough from the plastic wrap and warm it in your hands just enough to gently mold into a large disk. Do not over-work or knead this dough as it will become tough. Turn out the dough onto the floured surface, center it and press firmly. Lightly flour (dust) the top surface of the dough.
16. ROLLING THE DOUGH: Proceed to roll out the chilled dough, pressing firmly and evenly from the center. The goal is to roll approximately 0.5 cm or one quarter inch thick. You may roll thicker or thinner if preferred. But if so, adjust your bake times accordingly. Please use your discretion for your bake time if you want a thinner or thicker cookie. Bake time also depends upon your oven.
17. The first batch of dough should yield 12-14 cookies approximately 3-4 inches in diameter. I prefer using a tumbler drinking glass for the perfectly round cookie. Just press and twist.
18. Place the cookies on your baking sheet one inch apart.
19. Bake for 11 minutes on the center rack of your oven. The cookie should be just slightly golden when done, and will still be soft when hot.
20. Let stand for 2-3 minutes. The cookies will be tender. Carefully transfer the cookies onto the cooling table or rack with a flathead spatula. Allow to fully cool. .
21. Frost or ice as desired.