It is getting close to the holidays and that means sugar cookies! Growing up my grandmother and aunt would make dozens and dozens of cookies. They would give them to shut ins, widows, widowers and anyone else who might need a little cheering up. These cookies are great plain and with frosting. You can roll them out and cut them into shapes or just make them into rounds. I use a fluted biscuit cutter to cut out the cookies because I like the shape.
Whenever you need a little bit of a pick me up, just bake these beauties and you’ll be smiling in no time.
Basic Rolled Sugar Cookies
- 2 cups unsalted butter (must use butter otherwise cookies will taste flat)
- 2 1/2 cups granulated sugar
- 1 cup confectioners sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- Zest from half a lemon
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Diamond Kosher salt
In a large bowl cream together the sugars and butter until fluffy.
Beat in the eggs one at a time. Beat well after each addition.
Stir in the vanilla extract and the lemon zest.
In another bowl whisk together the all-purpose flour, baking powder, and Diamond kosher salt.
Slowly whisk the dry ingredients into the butter mixture until well combined.
Cover mixing bowl and chill overnight.
Preheat oven to 400 degrees Fahrenheit. Spray baking sheet with cooking spray and set aside.
Roll out the dough to 1/4 – 1/8 inch thick on a lightly floured surface.
Cut dough into shapes and place 1 inch apart on a baking sheet.
Bake for 6 -8 minutes.
Cool for 10 minutes on a wire rack and then store in an airtight container or frost.
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