PERFECT SUGAR COOKIES
Classic sugar cookies take baking back to basics. But in their simplicity lies their perfection: It's hard to beat the delicate flavor of cookies with only the most elemental of ingredients. We veered from tradition a little by adding sour cream for softness and candied citrus for zest. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 10
Number Of Ingredients 14
Steps:
- Sugar Cookies: Preheat oven to 350 degrees. In a bowl, whisk together flour, baking powder, salt, and baking soda. In a large bowl, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla; beat well to combine.
- Reduce speed to low and add half of flour mixture, followed by sour cream, then remaining flour mixture; beat just until smooth. (Dough will be stiff; you may need to finish mixing it with a wooden spoon.)
- Using a cookie scoop or a tablespoon, scoop dough (about 3 tablespoons at a time) and drop on parchment-lined baking sheets, spaced 3 to 4 inches apart.
- Bake, rotating sheets halfway through, until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes. Transfer cookies to wire racks; let cool completely, then top with sanding sugar or lemon glaze and candied zest (below).
- Lemon Glaze: In a large bowl, whisk together egg white, sugar, and 1 teaspoon lemon juice until smooth. (If necessary, at up to 1 teaspoon more lemon juice to reach desired consistency. Glaze should be opaque but not so thin as to run down the edges of a cookie when dipped. If glaze runs, add more sugar; if too thick, add water, 1 teaspoon at a time. Use immediately. Makes: About 1/2 cup
- Candied Citrus: With a sharp paring knife, slice the ends off citrus. Following curve of fruit, cut away outermost peel, leaving most of white pith on. Slice peel lengthwise into 1/4-inch-wide strips.
- In a pot of boiling water, cook peel until tender, about 10 minutes. With a slotted spoon, transfer to a wire rack set over a rimmed baking sheet; spread in a single layer and let dry slightly, about 15 minutes.
- In a saucepan, bring sugar and 1 cup water to a boil over high heat, stirring until sugar is dissolved. Add peel and boil until translucent and syrup thickens, 8 to 10 minutes. With slotted spoon, transfer peel to rack, separating as needed. Let cool 1 hour. Toss with remaining 1/2 cup sugar to coat. Use immediately.
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Keba Dikgang
[email protected]These cookies are perfect for any occasion. I've made them for Christmas, birthdays, and even just because.
Sikendra Sah
[email protected]I added some chocolate chips to the dough and they were a hit!
Shyam Tamrakar
[email protected]I substituted butter for margarine and they turned out great!
Khaksar Noorzi
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them.
Mncedisi Phillip
[email protected]The dough was a bit too sticky for me, but the cookies still turned out well. I'll try chilling the dough for longer next time.
Amadou Maxc
[email protected]My cookies turned out a little too brown, but they still tasted great. I'll try baking them for a shorter time next time.
Abdelkader Elbachir
[email protected]These cookies were delicious! I loved the combination of vanilla and almond extract. Will definitely make them again.
Selma Sulejmani
[email protected]Perfect recipe for sugar cookies! I followed the instructions exactly and they came out perfect.
Juliet Williams
[email protected]These cookies were easy to make and turned out great! I used a cookie press to make fun shapes and my kids loved them.
Ch bilal Bilal
[email protected]I've been baking sugar cookies for years, but this recipe is by far the best. The dough was easy to work with and the cookies held their shape perfectly in the oven. They were soft and chewy on the inside and crispy on the outside.
Charlene Randazzo
[email protected]These sugar cookies were a hit with my family! They turned out perfectly golden brown and had a delightful crunch. I loved the hint of vanilla and almond extract that gave them a unique flavor.