I tweaked this recipe from an old Betty Crocker sugar cookie recipe I found in my mothers old cookbook. The resulting cookie is durable enough to decorate and wrap the cookies. I’ve left the cookies out to dry for 3 days in the open and they were still as fresh tasting as they were the first. Slightly crunchy on the outside yet still a little chewy on the inside.
Reenie’s Sugar Cookies
- 1 1/2 cups powdered sugar
- 1 cup unsalted butter, softened
- 1 1/2 tsp. vanilla extract
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 tsp. baking soda
- Cooking spray for spraying hands
- Wax paper for rolling, 2 pieces about 2ft. long each
- Parchment paper for baking
- 1. Preheat oven to 375 F.
- 2. Cream powdered sugar and butter in a large bowl until light in color. Mix in vanilla extract and egg until well blended.
- 3. In a separate bowl, whisk together flour and baking soda. Add in mixture into the butter and sugar mixture making sure to mix them until just incorporated. Spray your hands with cooking spay and knead the dough togehter in the bowl until you get most of it off the sides of the bowl and the dough is smooth.
- 4. Transfer the dough to the wax paper and sandwich it between to two pieces of the wax paper. Roll out to 1/4″ thickness and place in the freezer for about 20 minutes until stiff.
- 5. Remove dough from freezer and peel the paper off of both sides of the dough. Cut with cookie cutters and place on parchment lined cookie sheets. Bake for 10-12 minutes or until cookies are light gold around the edges. Remove from cookie sheet and cool on wire rack.
- 6. Knead remaining dough into a ball and repeat steps 4 through 5 until all dough is used.