Recipe: Sugar Cookies

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December 26, 2020

Tasha Pokharel, a 9th grade highschool student lives in Toronto, Ontario. She loves cooking and enjoys with friends and families.

Let’s start with her recipe- Sugar Cookies!

Time: 15 minutes prep, 2 hours chill, 10-12 minutes cook

Servings: 20 cookies

Tips:

You can freeze the dough for up to three days. If shaping the cookies, do not skip the chill.

Step.

Royal Icing is my preferred to decorate. Dip cookie cutters into flour before cutting out shapes if the shapes aren’t cleanly cut.

Ingredients:

● 24 tablespoons of unsalted, softened, butter

● 1 1⁄2 cups of granulated sugar

● 3 tablespoons of softened cream cheese

● A large egg

● 2 large egg yolks

● 2 teaspoons of vanilla extract

● 1 teaspoon of kosher salt

● 3 1⁄2 cups of all-purpose flour

● 1⁄2 teaspoon of baking powder

● 2 teaspoons of cream of tartar

Preparation

1. Making the Cookie Dough:

Use a large bowl to mix together the butter, sugar, and cream cheese with an electric mixer on high speed until it’s fluffy and the sugar has mainly dissolved (about 5 minutes). Add egg, egg yolks, and vanilla then continue mixing.

Add salt, then sift in the flour, baking powder, and cream of tartar. Fold the mixture until satisfied. Then beat on low speed to evenly distribute the dry ingredients.

2. Wrap the dough in plastic wrap, then shape it into a flat disc. Refrigerate for at least 2 hours up to 3-4 days.

3. When ready, line a baking sheet with parchment paper and preheat the oven to 350°F.

4. Remove dough from the fridge and let it sit for a few minutes to soften it.

5. If not using cutters: shape dough with your hands into a ball and press it flat onto the ready parchment paper. Put it into the oven for 10-12 minutes, or until barely golden-brown, and let it cool for eight minutes before decorating.

6. If shaping with cookie cutters: with a rolling pin, roll out the dough to 1⁄4-inch thick on a lightly floured surface.

7. Cut out cookie shapes from the Dough

8. Gather excess dough and re-roll before cutting more shapes/

9. Chill the cutout shapes in the fridge for 10-20 minutes to ensure they hold their shape.

10. Bake for 10-12 minutes or until the edges are barely golden-browned.

11. Cool for at least eight minutes before decorating.