Each year I try several different Sugar Cookie recipes, trying to find my favorite… and every year I pick one… and then forget to write it down… Sooooooooooo I start all over again the next year… recipes googled… recipes prepared… cookies sampled… and a winner chosen… That is just what we did this past Christmas. Only this time I WROTE IT DOWN!
This version makes a buttery and flaky cookie… like a delicate shortbread… very classy if you ask me… and after chilling the dough, it works great for cut-outs… even stood up well to chubby-Pea-hands working and working and working and working and working and working and working it.
I loved it! (I think you’ll like it too :))
2011-12 Sugar Cookie Recipe Winner (adapted by Me from several recipes)
2 1/4 c. flour (we usually use a gluten free baking mix (no particular brand) as one of our little Peas has a tummy that doesn’t like gluten; no one can ever tell the difference)
1/4 tsp. salt
2 sticks butter (room temp)
1 c. sugar
2 lg. egg yolks
1 tsp. lemon zest
1 tsp. vanilla
Mix together flour and salt in a separate bowl. Beat softened butter and sugar till fluffy and smooth. Add yolks to butter/sugar mix and beat again, followed by lemon zest and vanilla. Slowly add the flour/salt a little at a time until all is incorporated. Chill your dough (if you want to make cutouts and have the time and patience).
Preheat your oven to 350F (175C).
Prepare the dough: roll out and use cookie cutters, roll into balls, or just plop in little blobs on a cookie sheet. (Depends on your purpose and your mood).
Bake about 7ish minutes… some like them more brown than others.
They are delicious just like this! But a few other ideas are just as fun… Icing is best for cutouts as Little Peas Love to help! And if you are prepared for it, the amount of time that Peas are happily occupied frosting cookies is worth the cleanup later (see Happy Holiday post about snowflakesplosion and mama-in-law’s super tip)… I’ve also sprinkled a bit of lemon-zest-sugar (or try lime or orange – yum!) on the tops just before baking and that is lovely as well… Try pressing sliced almonds on top of raw dough then baking… sky’s the limit!!! However, eating them virgin is perfectly heavenly too. Suit yourself.