I have my favorite sugar cookie recipe that I make every Christmas and on a lot of other holidays (Mardi Gras, St. Pat’s, um, and other stuff, I’m sure – don’t do anything for the non-holiday Valentine’s Day – blech.) But it is always my favorite Christmas cookies and I’ll be damned if they do not stand the test of time.
That said, I wanted to give this new-comer a chance. And hello, and hell, yes. Excellent cookies – different, but still very very good.
16 Tbs unsalted butter, softened
1 cup sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
1 cup coarse sanding sugar – more colours the better
Beat together butter, sugar, and salt in a large bowl of a stand mixer until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Slowly mix in flour.
Half the dough and press each half into a disk, then wrap in wax paper. Put each disk in a resealable plastic bag and chill until firm enough to roll into balls, about 1 hour. I left mine in for 2 days – worked just fine. Preheat oven to 350°. Line baking sheet with parchment
Work with 1 piece of dough at a time and roll a tablespoon of dough into a ball, then roll that ball in coarse sanding sugar in a shallow bowl to coat. Move fast and don’t let dough get soft – if it does – back the fridge it goes. Place balls 2 inches apart on a lined baking sheet. With the flat bottom of a glass, flatten balls into 2-inch rounds. Add more sugar. I did.
Bake cookies until bottoms are golden, 12 to 15 minutes total. Cool on sheets 2 minutes, then transfer with a spatula to racks to cool completely. Make more cookies with remaining dough on cooled (important) baking sheets.
I really liked these cookies. They were different than the typical roll-out sugar cookies and that, in my opinion, is not a bad thing. I love to bake, but rolling out cookie dough – not my favorite thing to do. I am kind of lazy that way.