Sunday, May 15, 2011

Traditional Sugar Cookies

This is my quick go-to recipe for my sweets cravings. It's a very simple recipe that involves using ingredients you probably already have on hand. I absolutely love making (and eating) cookies any day, any time. These cookies are fantastic as-is plain, but could definitely be made even more custom by adding some icing. I might try them one day when I have more time with a softer buttercream type of icing. Even royal icing would be a delicious addition to these soft and amazing cookies.

Traditional Sugar Cookies
Adapted from: Annie's Eats, originally The Pastry Queen
Yeilds: 20 cookies

2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
8 Tbsp butter, at room temperature
1/2 cup vegetable oil
1/2 cup granulated sugar, plus extra for sprinkling
1/2 cup powdered sugar
1 large egg
2 tsp vanilla extract
1/4 tsp lemon juice

In a small mixing bowl combine the flour, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the softened butter on medium speed until smooth. Add the vegetable oil on medium-high speed until mixed well, about 1 minute. Add in the granulated and powdered sugar until well incorporated, about 1 minute for each. Beat in the egg until well incorporated. Finally, add the vanilla and lemon juice.

Reduce mixer speed to low and add the dry mixture a little at a time. Freeze dough for 15 minutes (or at least 1 hour in the fridge). Drop dough balls onto cookie sheets lined with silicone mat or parchment paper. Flatten gently with hand and sprinkle extra sugar on top. Bake in a preheated oven at 350 degrees for about 12-15 minutes, or until bottoms are golden-brown. Let sit on cookie sheets for 10 minutes and then transfer to a wire cooling rack. Once cooled, store in airtight container.

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