Sugar Cookies - Better Than Store-Bought!
Author: 
Recipe type: snack, dessert
Cuisine: American
Cook time: 
Total time: 
Serves: 18 - 20 cookies
 
Ingredients
  • 3 cups (375 g) all-purpose organic flour, sifted
  • ½ teaspoon (4 g) salt
  • 1 cup (2 sticks) unsalted organic butter, softened at room temperature
  • 1 cup (200 g) organic sugar
  • 1 large organic egg, cold
  • 1½ teaspoons pure vanilla extract - organic
  • ⅛ teaspoon pure lemon extract - organic
Directions
  1. In large bowl, sift together flour and salt. Set aside.
  2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 5 minutes. Beat in egg.
  3. Add vanilla and lemon extract and mix until incorporated.
  4. Add flour mixture and mix on low speed until thoroughly combined. *Do not overmix! Once the dough comes away from the side of the bowl, turn off the mixer.
  5. Remove ½ of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter. Make a disc about 2" thick and cover with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes in the refrigerator.
  6. Remove discs and let sit on the counter for 10 minutes. This softens the dough enough to make it easy to roll, but still keeping it cold. If you are super strong (not me), go ahead and roll it right out of the refrigerator. I cannot seem to do this successfully!
  7. Place disc on top of a large piece of parchment paper. I put the parchment on a large cutting board on top of our kitchen table. We have tall counters and I get better rolling leverage when placed on the table which is shorter than our counters. Place two ⅝" wooden dowels on either side of your dough, then another sheet of parchment paper.
  8. Roll dough so it's even with the dowels. You should not see any speed bumps in the dough. If you do, keep rolling until it's entirely smooth and an even thickness.
  9. Cut your shapes and place on a parchment lined cookie sheet that will fit in your freezer. Re-roll excess dough. Waste not want not! Place the cut shapes in the freezer for 10 minutes.
  10. Preheat your oven to 350° F. I find that by the time my oven is hot, my cookies are semi-frozen.
  11. Remove cookies from freezer and place on another parchment (or silpat) lined cookie sheet. Place cookies at least 1" (one inch) away from each other and away from the edge of the cookie sheet.
  12. Bake 14 - 16 minutes, or until edges are golden brown. Sometimes the edges of my cookies do not brown, but the bottoms do. It may take a little trial and error to find the right baking time.
  13. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.
  14. Cookies can be made ahead of time (without decorating) as long as they are stored at room temperature in an airtight container. They will last 2 weeks. You can also freeze them.
Recipe by AWholeLottaNothing.com at http://www.awholelottanothing.com/recipes/diy-sugar-cookies-better-than-store-bought/