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Sugar Cookies

February 3, 2009

Sugar Cookies

I am a HUGE Alton Brown fan (maybe even a groupie and I’m not ashamed to say it), so I used his sugar cookie recipe for these.  I halved the recipe, but the only thing I did differently was to add 1/2 tsp. of vanilla extract to my dough.  It’s not the best sugar cookie I’ve ever tasted, but my kids aren’t complaining.  It’s hard to complain when you’re hyped up on sugar.

I made a glaze to dip the tops of the cookies in before smothering them with colored sugars**.  I really wasn’t crazy about how it worked out because I had a hard time keeping the sugar on the cookies.  The weight of it caused the glaze to run more and I had to go back several times and add more sugar.  I think we’ll call my sugar cookies a “work in progress.”

Recipe:  Sugar Cookies

(courtesy of Alton Brown)

3 c. all-purpose flour

3/4 tsp. baking powder

1/4 tsp. salt

1 c. unsalted butter, room temperature

1 c. sugar

1 egg, beaten

1 Tbsp. milk

powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes.  Store in airtight container for up to 1 week.

Recipe:  Glaze

3 c. powdered sugar

1/4 c. lemon juice, milk or water

Stir sugar and liquid together until spreadable.  Spread onto cookies and decorate with sugars.

**Bea and I had talked about coloring sugar to decorate cookies, but I hadn’t tried it until today.   I used Wilton gel coloring and it was a pretty easy process.  I poured my sugar into a ziploc sandwich bag, added some gel, sealed the bag, and started squishing it all together.  It only took a few minutes to color all of the sugar.  I sifted the sugar when I was done to remove any clumps of color that hadn’t blended correctly.  I like how the pink turned out, but the red didn’t get red enough.

9 Comments leave one →
  1. February 4, 2009 1:20 pm

    i just came across your blog posting via foodgawker… love the cute cookie photos. re. the red sugar not being red enough – back when i took the first level of Wilton cake decorating, the instructor told us to try adding pink gel first, and then red, and felt we would get a more true red that way. don’t know if it would work for the sugars too, but thought i’d toss that out there!

  2. oneordinaryday permalink
    February 4, 2009 1:22 pm

    Thanks, Krista! I will definitely remember to try that the next time.

  3. February 4, 2009 4:25 pm

    Oh, these are so pretty!!! Thanks for sharing!

  4. February 4, 2009 8:28 pm

    What a perfect pink heart! Very nicely done.

  5. February 5, 2009 1:18 am

    They look gorgeous!

  6. joeandgreg permalink
    February 5, 2009 4:24 am

    Shell, did you sprinkle the sugar on or dip the wet cookies into the sugar? The coating of sugar is perfect to the edge.

  7. oneordinaryday permalink
    February 5, 2009 12:47 pm

    I only sprinkled the sugars on, but I did it more than one time because it was sinking into the glaze or running off. Thanks : )

  8. smallkitchenbigideas permalink
    February 5, 2009 4:27 pm

    They look perfectly decorated! The cookies look perfectly decorated.

  9. February 5, 2009 4:53 pm

    These are beautiful!

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