A classic recipe for sturdy, plain sugar cookies, perfect for rolling out and cutting into shapes. This recipe features a unique technique of rolling the dough in sugar instead of flour for a crisp, sweet crust.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 Cup | Butter or Crisco, softened |
| 1 Cup | Sugar |
| 3 | Eggs |
| 1 Teaspoon | Vanilla |
| 3 Cups | Flour |
| 2 Teaspoons | Baking Powder |
| Pinch | Salt |
| For Rolling | Extra Sugar |
Instructions
- Make the Dough: In a large bowl, cream the softened butter/Crisco and 1 cup of sugar together with an electric mixer. Beat in the eggs and vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a very stiff dough forms.
- Chill: Cover the dough and chill for at least 30-60 minutes to make it easier to handle.
- Bake: Preheat your oven to 375°F.
- Sprinkle your work surface generously with sugar. Roll the chilled dough out on the sugar (instead of flour) to your desired thickness.
- Cut into shapes with cookie cutters and place them on an ungreased cookie sheet.
- Bake for 8-10 minutes, or until the edges are just beginning to turn golden.
Note
This recipe intentionally creates a very stiff dough with no milk or water. The unique instruction to roll the dough out in sugar instead of flour will give the cookies a delightful, sparkly, crisp exterior.
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