Sugar Cookies
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Martha Stewart Living, February 1996
- Yield Makes about 16 large cookies or 30 2 1/2-inch cookies
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Ingredients
- 4 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 2 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract, or 2 teaspoons fresh lemon juice and zest of 2 lemons
- 1/4 cup fine sanding sugar, for decorating (optional)
Directions
- In a large bowl, sift together flour, salt, and baking powder. Set aside.
- Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
- Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes.
- Preheat oven to 325 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks.
If your batter is too dry, then try adding 2 tbsp of milk. I did this and the cookies out wonderfully! Will definitely make these again.
the photo states: also pictured are Chocolate and Gingerbread cookies.
you can make them any color you want with some food coloring.
They are different colored cookies because this same picture is used for Martha's Chocolate Cookies recipe.
Why are some caramel colored, some white and some chocolate?
very easy to make =)
Our family LOVES these! I've never been able to make the perfect cut sugar cookie until I tried this recipe and watched the video. It turns out I was always trying to roll my dough to thin. I can't wait to dazzle everyone with Christmas trees this upcoming holiday season! :-)
Easy to do, my 2 year old baby boy LOVED THEM!!
I've used this recipe since 1998 for my large sugar cookies, it came with my Martha Cookie Decorating Kit. I don't know how many times I've given this recipe to friends. Everyone loves it! I've found it easy to work with.
Is it just me or is this dough difficult to work with? Mine turned out very dry and crumbly and was a challenge to roll out. It tastes good but more trouble than it's worth.