Just Baking

The holiday season would not be complete without sugar cookies on the dessert menu. They’re one of the most versatile cookies out there - they can be shaped into anything you desire or simply rolled in sugar or decorated with icing.

The sugar cookie recipe I used is from BHG and I liked it because there was no chilling time required. I don’t mind making rolled cookie-cutter cookies but sometimes you just don’t have time to wait. The dough is straightforward and I was able to make the cookies immediately, though if you need to, refrigerating them is not a problem.

An important thing to remember when rolling the dough into balls is to not use too much force or ’smush’ the dough unnecessarily. This will usually result in tougher cookies that are missing a tender crumb texture. Afterwards, I (quite liberally) rolled the balls in different coloured sugars just for fun and visual interest.

The cookies also bake at a lower temperature for a longer time (sort of like shortbread) so they come out very lightly browned on the bottom and melt in your mouth delicious. They’re perfect to make with kids (or anyone who loves sprinkles) and are easy enough for the most novice of bakers so give them a try. Happy Baking!

Tender Sugar Cookies

1 cup butter, softened
1 1/4 cups sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
2 1/4 cups all-purpose flour

Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and refrigerate for 30 to 60 minutes or until dough is easy to handle.

Preheat oven to 300 F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup of sugar. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60.

Tip: For a colourful platter, roll dough balls in different colour sugars instead of white sugar.

To Store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Source: BHG Christmas Cookies, 2007