ASK PAT: Easy Sugar Cookies | Community

By Pat Koch Special for the Star & Enterprise

July 9 is National Sugar Cookie Day and hopefully by then I will have found the time to make these super easy sugar cookies. They only have three really necessary ingredients and no rolling pin or cookie cutters are needed.

1 cup unsalted butter, room temperature

2/3 cup + 3 tablespoons granulated sugar, divided

2 cups + 1 tbsp all-purpose flour, spooned and leveled

1 teaspoon vanilla (optional, but recommended)

Sprinkle with sugar (optional, but recommended)

Preheat the oven to 325 degrees. Line two large baking sheets with parchment paper. In a medium bowl, using an electric hand mixer, beat together the butter and 2/3 cup sugar until combined. (It will be a bit grainy – that’s okay.) Add the flour and mix well. Then stir in the vanilla, if using. Using a cookie scoop (or melon baller), roll the dough into 1-inch balls. Gently roll balls in remaining three tablespoons sugar until lightly coated; transfer to baking sheets, two inches apart. With the bottom of a glass, press clean on the balls to flatten them; top with sprinkles (if using) and press lightly again to stick. (The dough should end up being between 1/8 and ¼ inch thick, 3/16 to be exact. They will look quite small in circumference, but they will spread out a bit at a normal cookie size. ) Bake for 14-16 minutes or until lightly browned around edges and bottom. Remove from the oven and let sit on the baking sheets for at least 10-15 minutes (don’t skip this step!)

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