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Quick & Easy Sugar Cookies

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 12
  • 20 min
  • 40 min
  • $
Gatheredtable
inspired by  Henry and Mudge A Very Merry Christmas by Cynthia Rylant

Ingredients

  • 1 stick salted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder

Directions

Prep: 1. Make sure butter and eggs are at room temperature. Make: 1. Use an electric or stand mixer to beat together butter*, sugar, eggs, and vanilla. (*Note: Save butter wrapper to grease your cookie sheet) 2. In a separate bowl, stir together the flour and baking powder, then sift it into the wet ingredients in small batches, mixing as you go. 3. Chill dough for 15 minutes (don't skip this step!). Meanwhile, grease a cookie sheet, dust a flat counter-top area lightly with flour, and grab rolling pin, spatula, and cookie cutter(s). Have bowl of flour handy as you will need more! 4. When you remove dough from the refrigerator, preheat oven to 375 degrees. 5. Roll out dough with a floured rolling pin to approximately 1/4" thick, adding flour liberally to avoid sticking (beware to not over-do it or it will dry out). Cut out shapes with cookie cutters and use a floured spatula to gently transfer cookies onto prepared cookie sheet. 6. Press any dough scraps together into a ball and repeat until you have used all of the dough. We recommend putting the dough back in the refrigerator before rolling it out again so that it doesn't get too sticky. 7. Bake for 10 minutes. Let cool, and frost with butter cream frosting (recipe in our Gatheredtable library)

Notes

The actual rolling out of dough, cutting out of cookies, and successfully getting them onto the cookie sheet requires both patience and experimentation. Be very generous in your use of flour - slather it onto your hands, the counter, the dough, the rolling pin, and the spatula you used to lift the unbaked cut-out cookie onto the tray. Also, keep your dough cold to prevent sticking. In general you want to roll the dough out to about 1/4" thick. Trial and error is part of the process - during our recent first attempt our Christmas tree shaped cookies turned out looking more like gingerbread men due to stretching en route to the cookie sheet... ~Mary, gatheredtable CEO Frosting - https://www.gatheredtable.com/recipes/75549

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