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–+ servings
square cookies baked using embossed rolling pin

Sugar Cookies

This versatile cookie is a staple for a quick sweet treat
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Prep Time 20 minutes
Chill Time 1 hour
Course Dessert
Cuisine American
Servings 4 Dozen

Ingredients
  

  • 2½ cups all-purpose flour
  • ¾ cups unsalted butter (1½ sticks, softened)
  • 1½ cups granulated sugar
  • ½ tsp kosher salt
  • 1 large egg
  • 1½ tsp vanilla extract
  • 1 tbs milk
  • 1 tsp orange, almond or strawberry extract Optional, for additional flavor. If you add this, reduce the vanilla extract to one tsp.

Instructions
 

  • Soften butter
  • In a mixer with the paddle attachment or in a large bowl with a wooden spoon or spatula, mix all of the dry ingredients.
  • Beat the egg with the milk.
  • Mix in the butter, egg and vanilla. If you are using one, add the orange or other flavor extract at this time as well. Don't forget to reduce the amount of vanilla extract.
  • Mix thoroughly until you have a smooth dough that is roughly the consistency of Playdough.
  • Roll into a 1.5-inch diameter cylinder and chill in the refrigerator for about an hour. This makes the dough easier to work with.
  • Once the dough is chilled remove from the refrigerator and preheat the over to 375℉.
    You have a few choices when preparing the cookies. You can simply slice the cylinder into 1/4 inch thick disks. Or with a rolling pin, you can flatten the dough to a 1/4 in thick slab and shape with cookie cutters. Recently, I have begun experimenting with embossed rollers to create fancy designs. If you use embossed rollers, flatten the dough with your regular rolling pin first and then go over once with the embossed roller to create the design.
    I like to roll my dough out on parchment paper to contain any mess.
  • Line two large cookie sheets with parchment paper and place the cookies at least ¼ a part. Bake until the edges are golden brown 8-12 minutes.

Notes

I have made this vegan by substituting 1-for-1 coconut milk, for the milk, Bob's Red Mill Egg Substitute for the Egg and Country Crock Plant Butter for the butter. There is minor flavor difference, but it's not better or worse, just different. They are still delicious.

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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