nesting * geeking * critiquing

“Come to the Dark Side…We Have Cookies”

Well, I gave in to my desire to do some baking this weekend. Which basically just means I’ll have to spend some extra time in elliptical purgatory.

Should you desire a similar fate, here’s my favorite recipe for roll-out cookies.

gimme some sugarSoft Cut-out Sugar Cookies
1 cup margarine
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
  1. Cream the margarine and sugar until light and fluffy. Add eggs one at time, mixing well after each addition.
  2. In a separate bowl, combine the dry ingredients: flour, cream of tartar, baking soda and salt. Gradually add to the creamed mixture.
  3. Cover and chill dough overnight.
  4. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
    Roll out dough on a floured surface to 1/8″-1/4″ thick, and cut out as desired. Place cookies onto the prepared baking sheets.
  5. Bake at 375 degrees F for 5 to 8 minutes or until cookie is golden brown.

Glaze (optional)
1 tablespoon cream cheese, room temperature3 tablespoons milk
1 1/2 cups (6 ounces) powdered sugar
1/4 teaspoon vanilla or almond extract (optional)

  1. Whisk cream cheese and 2 tbs of milk in a medium bowl until smooth. Incorporate vanilla or almond extract if desired.
  2. Whisk in the powdered sugar until it is again smooth, adding the remaining milk until glaze reaches desired consistency.
  3. Drizzle or spread on cooled cookie.

This dough is remarkably easy to work with and produces consistent results with a tender crumb. Need to make it a few days ahead of time? No problem, just keep it wrapped tightly in plastic wrap in the fridge.

As with any roll-out dough, be sure to use plenty of flour on your work surface, the rolling pin and cookie cutter edges. I re-formed the scraps and rolled out the dough no fewer than three times.

Depending on intricacy of the cut-out design and the reliability of your oven temperature, I suggest checking on them at five minutes…unless you like crisp edges. I’m also a strong advocate for baking your cookies (any recipe) on a sheet lined with parchment paper. It may seem like a petty extra step, but it will save you cleanup time and give the cookie-bottoms a nice, consistent color. Plus, no messy cooking spray!

I put coarse sugar on some and a simple glaze on others (no glaze pictured). Easy and delishy.

Do yourself a solid and bake a couple dozen of these babies. I guarantee you will be amazed at the ease of the process and delighted with the result. But if you’re not, don’t blame me.


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