Use this versatile sugar cookie dough with cutouts, and freeze the rest for other cookie recipes.
This basic sugar cookie recipe is simple, straightforward, and downright delicious.
The key to the dough is working with room-temperature butter.
Photo: zoff-photo
Use your favorite cutout shapes, then serve the sugar cookies plain.
If you want to get even fancier,decorate them with icing.
If you have leftover dough, make anendless assortment of easy sugar cookie treats.
Some delicious options: chocolate-hazelnut sandwich cookies, pecan logs, and jam thumbprints.
Add the egg and beat until fluffy, about 2 minutes.
Beat in the vanilla.
Shape into a disk.
Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
Using cookie cutters, cut into shapes.
Sprinkle with the sanding sugar, if using.
Cool slightly on baking sheets, then transfer to wire racks to cool completely.
For an even easier approach, decorate your sugar cookies with colored sprinkles.
After that point they will begin to lose their freshness.
Once frozen, you might transfer them to a freezer-safe plastic bag labeled with the name and date.
Squeeze any excess air out of the bag before storing.
A soft sugar cookie is ideal!
It’s great to bite into and tastes fresh for days after emerging from the oven.
Shortbread is a harder, denser cookie than a sugar cookie.
2,000 calories a day is used for general nutrition advice.
