The One and Only - Sugar Cookie

Wednesday, March 6, 2013

Sugar Cookies, or Butter Cookies as we call, are a pretty big deal in my family. And by big I mean my Grand-Ma sometimes makes over 900 of them at Christmas. Big deal. 

I was thinking about them the other day and thought it was really unfair that we only get to enjoy them at Christmas... I mean, I usually eat so many it takes me a year to get over it, but, this year I didn't... so... I rebelled and made some! And to un-guilt-ify myself I decided to share this well-kept secret recipe with you all.

I received some really neat cookie stamps and I never got to try them, so I really had to make the cookies. A necessity I tell you. I mean they're maple leaves!

These cookies really are perfect, they hold their shape, so you can make them into anything you want, stamp them or cut them out. They bake quickly and with a nice golden glow to them, and they taste amazing. Not too buttery, crunchy on the edges and still soft and crumbly in the middle....

We usually double the recipe at Christmas.. but I remained reasonable and only did a *few*. These would be perfect for Easter, you could make them into eggs and decorate them like this! Or for Mother's day this Sunday...

The funnest part is decorating them, and I was super excited to try out all my new piping tips!

Grand-Mother noting down how many cookies she makes each year! I don't know if I'll ever be this brave... but as you can see I started helping out in 2011.

Here's the original recipe, well a photocopy of it. We all work from photocopies now since the original paper is so crumpled it ought to be in an airtight shadowbox!

Grand-Ma's Sugar Cookies:
(Makes 3 dozen medium-sized cookies - a little less if you're like us and eat half the dough)

  • 1 1/2 cups White Cake Flour (sifted)
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 cup Butter
  • 1/2 cup White Sugar
  • 1 Egg Yolk
  • 3 tbsp Milk
  • 1tsp Vanilla

Mix flour, salt, baking powder in a large bowl, set aside. Mix the butter and sugar in a big bowl until really light and fluffy. Add the egg yolk and mix well. Slowly add the dry ingredients and milk by alternating between the two. Grand-ma says you should start and finish by milk. She also says you should always mix in the clockwise direction (I don't.. So bad I know). Finally add the Vanilla. It will be hard to add the vanilla at the end, but we do it that way not to curdle the milk!

Tip out your quite firm dough onto cling film (Saran wrap) and shape in into a ball without touching it too much. Divide your dough into two smaller balls, flatten a bit with your hand, wrap in film, and chill in the fridge for at least 1h.

Once it's nice and chilled, take one ball out at a time and roll out to about 1/2 cm. Cut out your shapes, re-roll, eat loads of dough, re-shape. 

Place your cookies onto a cookie sheet, no need to butter it, there's plenty of butter in the dough already, and bake for 5 to 8 minutes depending on the thickness/size of your cookies. They should be golden and a little darker on the edges, don't over bake otherwise they'll be too crispy!


Well, now you can decorate them if you want with royal icing and lots of colors!

Tada! You'll notice a lot of them have disappeared since that first picture... Don't know what could  possibly have happened to them...

Here are some designs I did over christmas:

Store in an airtight container. Enjoy!


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