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Sugar Cookies

Source of Recipe


The Dessert Bible






List of Ingredients



• 3 cups all-purpose flour
  
• 1/2 tsp salt
  
• 1/2 tsp baking powder
  
• 1/2 tsp nutmeg
  
• 20 Tbsp (2-1/2 sticks) unsalted butter, softened but still firm
  
• 1 cup granulated sugar
  
• 1 large egg
  
• 2 tsp vanilla extract
  
• Granulated sugar for sprinkling tops of cookies
  






Instructions



1. In a medium bowl, whisk together the flour, salt, baking powder and nutmeg. In a large bowl, using an electric mixer, cream the butter and sugar for 2 minutes at medium speed. Scrape down the sides of the bowl. Add the egg and vanilla and beat until combined, about 30 seconds. Add the dry ingredients and beat until combined, about 30 seconds more, or until the dough just starts to come together.
   
   
2. Press the dough together with your hands to form a ball and then divide in half, shaping each piece into a 6-inch disk. Wrap in plastic and refrigerate until firm, about 2 hours. (This dough can be made ahead of time or even frozen. If refrigerated for an extended period, let it sit on the counter, wrapped in plastic, for about 10 minutes before proceeding. If frozen, let thaw in the refrigerator and then sit on the counter for 10 minutes.) The dough should be firm but not hard for the best results.
   
   
3. Adjust a rack to the middle position and heat the oven to 375 degrees (F). Line two cookie sheets with parchment. Working on a lightly floured surface, roll half of the dough to about 1/4-inch thickness. (Keep the other half cool during this period.) Cut to desired shapes and, using a spatula, place cookies one inch apart on one of the cookie sheets. Sprinkle with granulated sugar.
   
   
4. Bake until golden on the edges and very lightly browned on top, about 8 minutes. Turn the sheet front to back halfway through the baking time. When cookies are done, cool on the sheet for about 5 minutes and then transfer to a cooling rack using a spatula.
   
   
5. Gather the scraps of dough and re-roll, cut and bake as above. (If dough becomes too soft, refrigerate for 15 minutes before rolling.) Continue in this way until all the dough is used. Store cooled cookies in an airtight container.
   
   Makes 50 to 60 two-inch cookies.