Recent Posts

Sunday, December 23, 2012

Best Rolled Sugar Cookies

Do you and your family decorate cookies for the holidays?  I'm not sure if it is the extra humidity in the air here in Florida, or if it is my short temper with all things that involve a rolling pin, but the process of rolling out cookies is not one that usually occurs without some kicking and screaming.  No matter how much flouring of the rolling pin and the counter that goes on, and no matter how thorough and frequent the dough chilling is, everything always sticks to what it is not supposed to and the cookie cutters never work like they're supposed to.  So, Daniel and I have developed the slightly wasteful yet much less frustrating and MUCH quicker method of using cookie cutters.  I wish I had taken pictures along the way, but I'll just have to explain as best as I can...

  1. Chill your cookie dough in the refrigerator
  2. Roll out cookie dough in between two sheets of Pre-Cut parchment that fit the size cookie sheet you are using. (By rolling the dough between two sheets of parchment, you won't have to worry about the dough sticking to your rolling pin!). 
  3. Put the cookie sheet back in the fridge to re-chill a little bit. (This step helps the top layer of parchment peel off easily and cleanly so it can be re-used).
  4. Place cookie sheet in the preheated oven to bake one large cookie the size of your cookie sheet.
  5. Immediately when your cookie dough is done baking, remove from the oven and slide the parchment to a heat-proof surface (I slide it on to our granite countertops).  While the cookie is still soft, use the cookie cutters to cut cookie shapes out of the baked cookie dough.
Not only is this method quicker and easier, but you end up with tons of cookie scraps to eat! Ok, so it does "waste" some cookie dough, but I use the term "waste" lightly because Daniel and I ate the cookie scraps for days after.  Another nice thing about this method is that you don't have to worry about the cookie dough puffing during baking and ruining the cute cookie-cutter shape you worked so hard to cut.  

What do you think?  Is this method too wasteful for you or do you think it would keep the peace during all of your holiday baking?  For me, I find it saves my sanity so it is worth losing a few cookies worth of dough due to the cookie scraps byproduct.  

Cookie scraps!

Anyway, this is a new-to-me cookie recipe that I'm quite happy with.  The cookies are nice and soft (a quality many people commented on, "how do you get them so soft??") and flavorful.  I'd say this is a very good basic sugar cookie recipe.

The Best Rolled Sugar Cookies adapted from
1 1/2 cups unsalted butter, softened
2 cups white sugar
4 eggs, room temperature
1 1/4 teaspoon pure vanilla extract
5 cups all purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt

In the bowl of an electric mixer, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour.
Place about 1/3 of the dough in between two 9x13 sheets of parchment paper.  Using a rolling pin, roll out the dough to about 1/4 inch thickness.  Place dough back on a cookie sheet and place in the fridge for a few moment to re-chill the dough and allow the top layer of parchment to peel off cleanly. 
Preheat oven to 350 degrees F.  Bake cookies about 8 to 12 minutes or until the dough just barely starts to brown at the edges.  Remove from oven, slide the parchment on to a heat proof surface such as granite countertops or a wooden cutting board and immediately cut the soft cookie into shapes with any cookie cutter. Place on a cooling rack to cool completely.  


Related Posts with Thumbnails