Tuesday, December 22, 2009

Cookie Baking Extravaganza 2009: Classic Sugar Cookies

This is a recipe from my MIL, who makes excellent sugar cookies. They have lemon extract in the dough and icing, which is probably why I am so partial to this particular recipe. I have not made a different recipe than this for a few years now. I love it! It also works well with whole wheat pastry flour.

(Later next week I am going to try it with sprouted flour, whole cane sugar, coconut oil, etc. for a healthy version. I will post my results!)

Classic Sugar Cookies
from k's MIL, modified

4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 egg
1 tsp. lemon extract
3/4 cup milk (I use whole)

powdered sugar
lemon extract

  1. Sift flour, baking powder, and salt together in a large bowl and set aside.
  2. Cream butter and sugar together in a stand mixer on medium with the paddle attachment until pale and fluffy. Add egg and lemon extract. Gradually add flour and milk, alternating by switching 3 times or so. Mix until just combined.
  3. Divide in thirds, flatten into disks, wrap in plastic wrap, and refrigerate for about 1 hour.
  4. When ready to bake, preheat oven to 350 degrees.
  5. Remove dough from refrigerator and roll out on lightly floured board. Cut out shapes and transfer to a parchment-lined baking sheet.
  6. Bake 10-12 minutes, depending on thickness. Transfer to cooking rack and let cool completely before decorating.
  7. Make icing. Use a few cups of sugar, add about 1 tsp. of lemon extract, and then stir in milk until desired consistency is reached. You can also add food coloring to the icing at this point. Decorate cookies and let dry until icing is hardened.

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