Who doesn’t like shaped Sugar Cookies?
This basic sugar cookie dough is virtually indestructible. Roll out the dough and cut with Easter cookie cutters (can be used for any season by varying the cutters). I must have 60 or 70 cookie cutters, from Christmas, to Easter, to summertime, to Sesame Street, to dinosaurs and many, many more.
Some sugar cookies are first iced and then decorated with sugar crystals. I prefer to just use the sugar crystals and seasonal decorations (e.g. The chicks and ducks in the picture have miniature chicks for their eyes!)
All Occasion Sugar Cookies
An incredibly versatile cookie!
Ingredients
- 1/2 cup butter - soft
- 1 cup white sugar
- 1 1/2 tsp vanilla extract
- 1 egg - beaten
- 3 tbsp milk
- 2 1/4 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
- In a medium bowl, beat together butter, sugar, egg, milk and vanilla until light and fluffy. Add flour, baking powder and salt, beating until blended.
- Preheat the oven to 375 deg F/190 C (350 deg F/170 C, if using a convection oven). On a lightly floured surface, roll dough 1/4 inch thick. with lightly floured cookie cutters, cut into desired shapes and decorate with sugar crystals,. Place 1 inch apart on ungreased cookie sheets.
- Bake 7 – 10 minutes (6 -7 for convection oven) or until edges just start to go golden. Remove cookies from cookie sheets; cool on racks or parchment paper.
- Let stand until cooled. Will keep in cookie tins for about 2 weeks (but good luck making them last!). Makes 48 cookies.