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Sugar: Classic Sugar Cookies

Source of Recipe

Rosie's Cookie Book


List of Ingredients

COOKIE:
2 1/4 cups flour
1/2 cup sugar
1/2 cup powdered sugar
1/8 teaspoon baking soda
1/8 teaspoon cream of tartar
1/2 teaspoon salt
12 1/2 tablespoons unsalted butter, cold, cut 12 pieces
1 large egg
1 tablespoon vanilla

GLAZE:
1 cup minus 2 tbl. powdered sugar
1/4 cup heavy cream


Recipe

Place flour, sugars, baking soda, cream of tartar and salt in food processor and process 5 seconds. Distribute butter over flour mixture and process until dough resembles coarse meal, about 30 seconds. Scrape bowl once to be sure butter is evenly distributed. Stir egg and vanilla together; with processor running, pour this mix into feed tube and process until dough comes together, 35 seconds. Place dough on work surface and knead several seconds.

Divide dough into 2 slabs and wrap them in plastic wrap, then refrigerate 1 - 2 hours. When ready to bake, preheat oven to 375ºF. Remove one slab from fridge and place between plastic wrap; roll out to 1/8" thickness. Remove top piece of wrap and cut with cookie cutters. Place on prepared baking sheets, leaving 1' between cookies. Repeat with remaining slab. Bake cookies until firm with lightly golden edges, 15-20 minutes.

Meanwhile, make glaze: place powdered sugar and cream in bowl and whisk vigorously until smooth and creamy. Add food coloring if desired. With cookies still on baking sheets, drizzle on glaze. Sprinkle with toppings as desired. Let glaze set up 4-6 hours or refrigerate. Store airtight at room temp 3 days or in freezer up to 3 weeks. Makes 15 large or 25 small cookies.