Sugar Cookies

sug3.jpgThese cookies were something we did right before the Christmas holiday. Baking with a friend is always fun. Both girls are 4 and had no problems helping with this recipe. Daughter and I made the dough prior to her guest arriving and left it to chill in the fridge. After it sat out on the counter for 15 mins it was ready to roll. The girls enjoyed using the cookie cutters and putting the sprinkles on top. The recipe we used came from Cooking Light.


16 tablespoons (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for the work surface
1/4 teaspoon baking soda
1/4 teaspoon kosher salt



Heat oven to 350 F.

Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the egg and beat until fluffy, about 2 minutes. Add the vanilla. Reduce mixer speed to low.

Combine the flour, baking soda, and salt in a bowl and add it slowly to the butter mixture, mixing until just incorporated (the dough will be stiff). Shape into a flat 1-inch-thick disk. Refrigerate, wrapped, for 30 minutes.

Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on parchment-lined baking sheets. The scraps can be combined and rolled out again. Bake 10 to 12 minutes, until the edges are a light golden brown. Cool slightly on the baking sheets before transferring to cooling racks.

Makes 3 dozen medium-size cookies