Wednesday, October 31, 2007

Rich Rolled Sugar Cookies


adapted from Joy of Cooking

2 sticks butter, softened
1 cup sugar
1 large egg
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons vanilla
2 1/3 cups all-purpose flour

Beat the butter on sugar on medium speed until fluffy and well blended. Add the egg, baking soda, salt, and vanilla and beat until well combined. Add the flour. Stir until blended and smooth.

Divide the dough in half, roll into a ball, and flatten somewhat. Cover with plastic wrap and place in the refrigerator for at least 1 hour.

Preheat oven to 350ºF.

After chilling, roll out the cookie dough to about a 1/4-inch thickness on a lightly floured counter or cutting board. Cut out cookies and carefully transfer to an ungreased cookie sheet. Re-roll the cookie dough as many times as necessary to use up the dough, chilling when not using.

Bake for 9 to 11 minutes, or to desired doneness (as brown around the edges as you'd like them). Remove the cookie sheet from the oven, let sit for about 30 seconds before removing the cookies to a cooling rack to cool completely.

If desired, you can sprinkle the cookies with colored sugars or sprinkles before baking. Otherwise ice and decorate after completely cooling. Makes about 4-dozen cookies.

2 comments:

cindy said...

I was just wondering why Joy of Cooking added baking soda to this recipe in their new edition. The recipe without it is one of my favorites and I see no reason why this is needed. Do you know?

Erika W. said...

Cindy, this is my adaptation. I took out the baking powder and added in the baking soda. The baking soda makes the cookies crisp, instead of soft with the baking powder. My preference is a crispy sugar cookie- I don't care for them soft. But I loved the flavor of these cookies, so I switched the leavening. That's just personal preference though, if you prefer the cookies soft, definitely go with the original recipe. :-)