The sugar cookie is an iconic holiday tradition. Families come together to make a delicious festive mess with all the icing and sprinkles our hearts desire. And that buttery, vanilla smell? It transports us into the kitchens we grew up in, creating ornament-like treats with the people who shaped us.
This “magic” dough can easily be made into several different cookies with just a few added pantry staples. It’s the simplest way to create a variety of sweets with minimal effort. It's versatile, yet timeless. And most importantly, it’s absolutely delicious.
Buttery Vanilla-Sugar Cookies (Base recipe, great for cookie cutter fun!)
Ingredients:
½ cup Butter (dairy or non-dairy)
½ cup Shortening (or coconut oil)
1 cup Sugar
2 Eggs at room temperature (or egg replacement equivalent)
1 ½ teaspoons Vanilla
2 ½ cups All purpose flour (or Bob’s Redmill 1:1 Gluten-Free)
2 teaspoons Baking powder
1 teaspoon Kosher Salt
Tools:
Hand or stand mixer w/ paddle attachment
2 Medium mixing bowls
Mesh sieve
Rubber spatula
Rolling pin
Cookie cutters
Baking sheets
Parchment paper
Wire rack
Instructions:
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Cream the Ingredients: In a stand mixer with the paddle attachment, combine the butter, shortening, and sugar. Mix until light and fluffy.
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Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.
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Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
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Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients in the stand mixer, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
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Chill the Dough: Cover the dough and chill in the refrigerator for at least 2 hours. The dough can be stored in the fridge for up to 4 days or in the freezer for about 1 month.
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Roll Out the Dough: When ready to use, roll the dough on a lightly floured surface to about ½ inch thickness. For a slightly softer cookie, keep the thickness; for a crispier cookie, roll thinner.
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Cut and Bake: Use cookie cutters to cut your desired shapes or carve custom designs with a knife. Place cookies on baking sheets lined with parchment paper.
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Bake: Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until edges are lightly golden. To test doneness, insert a toothpick—if it comes out clean, they’re ready!
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Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Decorate: Once cooled, decorate with your favorite icing and sprinkles and enjoy!
Other ways to use this dough:
Sesame Tea Cookies
Additional Ingredients: Raw sesame seeds
Instructions:
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Form a one-inch round ball of dough.
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Roll the dough ball firmly in the raw sesame seeds until coated completely. Re-shape into a ball as needed.
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Place on a lined baking sheet three inches apart and bake at 350 degrees until lightly golden, about 12 minutes.
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Let cool on a wire rack for about 10 minutes before enjoying.
For creative ways to use this magic dough, check out the holiday cookie feature at www.thehostnotes.com.
This “magic” dough can easily be made into several different cookies