Food Day Friday – Sugar Cookies

icedIt’s not February unless I’ve made loads of heart-shaped sugar cookies with heaps of pink icing.

My mom made them every year as a Valentine’s Seasonal food, and I have kept up the tradition.

I don’t know where I got my sugar cookie recipe, I think it was actually from my college roomie’s mom. (What would I do without Candy Hull’s cookie recipe stash?)

There are a few keys to the perfect sugar cookie:

1.  Chill the dough.  I talk about this with every cookie recipe I post, but if you’re a cookie baker, you should really listen to this NPR chat from a chemist about the science of a perfect cookie.  It will change your baking.

2.  Don’t roll the dough too thin.  Very few people in the world like a crunchy cookie.  If you are one of those people, roll these sugar cookies thin, but for the rest of us, make them a little thicker (maybe 1/4 or 1/3 inch) and don’t let them bake too long.  You have to test them, because you don’t want them undercooked .  You’ll thank me later.

3.  Invite a cute kid or two over to help you decorate.  My sweet niece, Addison came over last week to decorate cookies with me and Captain Awesome and they turned out much more imaginative than I would have decorated them (wouldn’t you agree?  Her work above).

cookie decorating

Here’s my recipe:

1 cup butter

1 cup sugar

1 tsp vanilla

2 eggs

3 cups flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Mix butter, sugar, vanilla, and eggs.   Then add dry ingredients.  Chill for 2-4 hours.  Roll out and cut.  Bake at 350 for 8-10 minutes.  Let cool, and ice with your favorite icing.

Happy Snacking and Happy Valentine’s Day!

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