Mar 09 2010
When my brother and I were young, we referred to our mom’s cut-out sugar cookies as “cookie dough cookies” because the dough was so good to eat. And because this dough needed to be refrigerated overnight, we had many opportunities to break into the refrigerator for a small bite. Years later, we realized our name for these cookies made no sense whatsoever, because all cookies started out as cookie dough, but the name stuck nonetheless.
I hadn’t made these cookies for years for two big reasons: lack of counter space and a cat. I still have very little counter space, but now that my cat is older, I no longer have to worry about her running through the flour the moment I turn my back, leaving a trail of little white paw prints through the house.
These cookies make a decent-sized batch, but they freeze very well. Since I can’t be trusted around them, even in their frozen state, I usually make a batch, enjoy a couple of cookies, and give the rest away.
Cut-Out Sugar Cookies
1 c butter
3 c flour
1 tsp salt
½ tsp soda
½ tsp powder
1 tsp vanilla
1 c sugar
Using the paddle attachment of a stand mixer, cut the butter and dry ingredients together (or use a pastry blender or two knives). In a separate bowl, beat eggs and mix in the sugar. Add the vanilla. Make a well in the middle of dry ingredients, add the wet sugar mixture and combine. Chill overnight.
Preheat oven to 350. Roll out dough to about 1/8 to ¼ inch thick and cut into shapes. Bake for 7-10 minutes. Cool completely before icing with royal icing or melted white chocolate.