Sugar cookies

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 From NY Times. There's a little video you can watch on the link: https://cooking.nytimes.com/recipes/1018383-sugar-cookies I thought it was a great recipe, and super easy to roll out. I'd say I used between 490 and 500g of flour, just shy of their 510g. And also, I never really use unsalted butter when called for. Perhaps as a result they were slightly salty, but I like that!

Yield: 4½ dozen cookies
  • 3½ cups/510 grams all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1½ cups/340 grams unsalted butter (3 sticks), at room temperature
  • 1¼ cups/250 grams granulated sugar
  • 2 large eggs
  • 1teaspoon vanilla extract
  • Frosting, glaze or royal icing (I used Nigella Lawson's glaze which is just a bit of boiled water mixed with icing sugar and then the food colouring you want...I used a paint brush to paint the glaze on which hardened and was kind of shiny).
  • Edible glitter or food-grade luster dust
  1. Step 1

    In a large bowl, whisk together flour, baking powder and salt.

  2. Step 2

    In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down sides of the bowl, and add eggs, one at a time, beating well after each addition. Add vanilla, and beat until everything is well combined, stopping to scrape down the bowl as needed.

  3. Step 3

    Add dry ingredients all at once, and mix on low speed just until incorporated.

  4. Step 4

    Scrape dough out of bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Chill at least 2 hours and up to 5 days.

  5. Step 5

    Heat oven to 325 degrees. Roll out dough, one disk at a time, on lightly floured parchment paper or work surface until it's about ⅛ inch thick. Create shapes, using a lightly floured cookie cutter. (Alternatively, using a knife, cut the dough into squares, rectangles or diamonds.) If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any dough scraps and combine them into a disk. Roll and repeat the cookie-cutting process, chilling as necessary.

  6. Step 6

    Place shapes onto parchment-lined baking sheets 1 inch apart and bake until cookie edges are lightly browned with sandy, pale centers, 12 to 15 minutes, rotating the sheets halfway through. Cool the cookies on a rack, if you have one. Otherwise, let them cool on the pan. Decorate with a glaze, royal icing, frosting, glitter, food-grade luster dust or whatever you'd like. Don’t forget the sprinkles.

Tip
  • Cookie dough can be made 5 days ahead and refrigerated. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.
 

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