Crisp and sweet cut out sugar cookies.
My mom's Christmas specialty.
These cookies are one of a kind - truly. I have never found a recipe as good as these, and neither has my mom. They are delicate, thin, and crispy; not overly sweet; colorful, and easy to decorate. These are a great cookie to make with kids, as all you need to do is mix the ingredients, chill the dough, and roll it out. Once rolled out, use any cookie cutter to make the shapes and let your kids pour sprinkles to their hearts content. Any sprinkles that don't make it onto the cookies (which, in my experience baking with kids is usually 80% of them), simply collect them in a bowl by tilting the baking sheet to one side and use them to decorate the next batch!
For these, I don't recommend making any swaps if you want the cookie to be crisp and thin. I have made this recipe with oat flour and coconut sugar, and with almond flour and monk fruit sweetener. All are good, but none are as crispy. So, for the past 40 years, we have yet to find a better sugar cookie. You're welcome, sorry not sorry, please enjoy.
Ingredients:
- 1/2 cup softened butter
- 1 cup granulated sugar
- 1 egg
- 1 Tbsp. lemon juice *
- 1 tsp. vanilla extract
- 2 cups flour
- 1/2 tsp. salt
- 1/2 tsp baking soda
- colored sugar and sprinkles
* you can't taste the lemon (I hate citrus, trust me) - it helps keep the cookies crisp.
Method:
- Cream butter and sugar until light and fluffy.
- Beat in egg, lemon juice, and vanilla extract.
- Sift dry ingredients together in a separate bowl, and then mix them in until dough forms.
- Divide dough in half and wrap in wax paper.
- Refrigerate for at least two hours.
- Heat oven to 375ºF.
- Roll dough out on a floured surface until it is about 1/8 inch thick.
- Use cookie cutters and place on baking sheet lined with parchment paper.
- Cover with colored sprinkles.
- Bake for 8-10 minutes until edges begin to brown slightly.
- Cool on rack.
- Enjoy!
Comments
Post a Comment