Tested till perfect Sugar Cookies

Sugar Cookies

Baking cookies is the perfect way to get the family together in the kitchen. With this easy dough, it takes no time to cut the cookies into festive shapes and decorate as desired.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2006 - Revised March 2012

Recipe3 out of 5 based on 31 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 40

Ingredients

To change the number of servings, enter the number, then press "calculate". or reset

Preparation

A piping bag makes decorating easy. Watch the Test Kitchen show you how easy it is to make a your own piping bag out of simple parchment paper.

Line rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt. Stir into butter mixture in 3 additions. Divide in half; flatten into discs. Wrap in plastic wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

On lightly floured surface, roll out each disc to 1/4-inch (5 mm) thickness. Using cookie cutters or knife, cut out four 4-inch (10 cm) doves; eight 1-inch (2.5 cm) hearts; eight 2-inch (5 cm) hearts; two 2-1/2-inch (6 cm) circles with 1-1/4-inch (3 cm) circle cut out of middle; and two 1-inch (2.5 cm) tall diamonds. With remaining dough, cut out more cookies as desired. Place, 1 inch (2.5 cm) apart, on prepared pans.

Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden on bottoms and edges, 10 to 12 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month).

Tint 1/4 cup (50 mL) Royal Icing desired light colour and 1/4 cup (50 mL) desired medium colour. Using small brush or palette knife, paint cookies desired colours. While wet, stick on dragees. Dip white icing covered cookies into coarse sugar. Let dry on rack, about 4 hours.

Nutritional Information Per cookie: about

cal 122 pro 1g total fat 4g sat. fat 2g
carb 21g fibre 0 chol 16mg sodium 43mg

% RDI:

iron 3 vit A 3 folate 5
All rights reserved. Transcontinental Media G.P. © 2014