The Best Rolled (Thick) Sugar Cookies
Based on the recipe from AllRecipes.com. But the recipe below includes recommended changes per reviewers of the original.
An alternate recipe, including a reference to Royal Icing, is at the Joy of Baking website.
And yet another recipe for straight-up sugar cookies (which also mentions the same icing) is at Big, Bold, Beautiful Food.
NOTES:
Needs to be refrigerated.
Use parchment paper when rolling dough.
Makes about 60 cookies rolled to 1/4 inch; or about 20-30 cookies rolled to 1/2 inch.
A standing mixer is helpful if making a full recipe. Have a rolling pin available, along with cookie decorations.
INGREDIENTS
1-1/2 cups butter, softened (3 sticks, unsalted)
2-1/2 cups white sugar
4 eggs
2 tsp vanilla extract
5 cups all-purpose flour
2 tsp baking powder
1 tsp salt
powdered sugar for rolling dough
PREPARATION
1. Leave butter out for a few hours or soften in microwave at 50% power for 10-12 secs.
2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together softened butter and sugar until smooth.
4. Beat in eggs and vanilla.
5. Stir in the flour mixture, about a cup at a time.
5. Cover, and chill dough for at least one hour (or overnight).
AFTER THE DOUGH IS CHILLED
6. Preheat oven to 400 degrees F (200 degrees C).
7. Roll out dough on parchment paper or on a surface that is sprinkled with powdered sugar. Roll dough to 1/4 inch for crunchy cookies, or 1/2 inch thick for soft cookies. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on parchment-lined cookie sheets. They will puff up a bit.
8. Bake 5 to 8 minutes in preheated oven. They can cook quickly!
9. Cool completely. Ice later. FOR SIMPLE ICING go here.
An alternate recipe, including a reference to Royal Icing, is at the Joy of Baking website.
And yet another recipe for straight-up sugar cookies (which also mentions the same icing) is at Big, Bold, Beautiful Food.
NOTES:
Needs to be refrigerated.
Use parchment paper when rolling dough.
Makes about 60 cookies rolled to 1/4 inch; or about 20-30 cookies rolled to 1/2 inch.
A standing mixer is helpful if making a full recipe. Have a rolling pin available, along with cookie decorations.
INGREDIENTS
1-1/2 cups butter, softened (3 sticks, unsalted)
2-1/2 cups white sugar
4 eggs
2 tsp vanilla extract
5 cups all-purpose flour
2 tsp baking powder
1 tsp salt
powdered sugar for rolling dough
PREPARATION
1. Leave butter out for a few hours or soften in microwave at 50% power for 10-12 secs.
2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together softened butter and sugar until smooth.
4. Beat in eggs and vanilla.
5. Stir in the flour mixture, about a cup at a time.
5. Cover, and chill dough for at least one hour (or overnight).
AFTER THE DOUGH IS CHILLED
6. Preheat oven to 400 degrees F (200 degrees C).
7. Roll out dough on parchment paper or on a surface that is sprinkled with powdered sugar. Roll dough to 1/4 inch for crunchy cookies, or 1/2 inch thick for soft cookies. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on parchment-lined cookie sheets. They will puff up a bit.
8. Bake 5 to 8 minutes in preheated oven. They can cook quickly!
9. Cool completely. Ice later. FOR SIMPLE ICING go here.
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