Simply the Best Sugar Cookies

Adapted from: Alton Brown and Peas and Thank You by Sarah Matheny

Serves: 24 - 36 cookies

Prep time: 45 minutes
Rest time: 2 hours
Cook time: 10 minutes

Ingredients:

420 g (3 cups) flour (or GF alternative)

3/4 tsp baking powder

1/4 tsp salt

227 g (8 oz) unsalted butter, softened

195 g (1 cup) sugar

1 egg

1 tbsp milk

icing / powdered sugar (to prevent sticking to bench top)

Icing:

170 g (6 oz) unsalted butter, softened

1/2 tsp vanilla extract

dash of salt

200 g (2 cups) icing / powdered sugar

milk (1-2 tbsp optional)

These sugar cookies have been known to stop people in their tracks, stunned by the sweet hit of buttery sugar. They are caught in a meditative moment, eyes closed, the bustling world paused around them. Springtime brightens, Christmastime lightens, Autumn spins 180. They sip their tea, allowing the rest of that bite to melt away in sweet bliss, only to joyously remember that several more morsels await them.

Held together with a powerful icing, these sugar cookies maintain the perfect crumb. Arguably, the gluten-free version rate higher than their gluten-ed trial mates with that oh-so-delectable mouthful. Perhaps it was accidentally leaving them in the fridge for three days instead of three hours for the raw dough to meld. Perhaps it was the flour choice. I hold fast to the theory that home-cooking with love is how delight maintains its spark, regardless of ingredient choices or skipping a recipe's exact instructions (those are just bonuses). 

There is just enough icing for every cookie. When left to rest, the icing on these cookies hardens nicely. It's still soft to bite into, but it doesn't smudge too easily, especially if refrigerated. 

Dough can easily be prepped a day or two ahead of time. It only takes 20 minutes to roll them and another 10-20 minutes to bake (depending on how many can be fit in the oven). Serve with a warm cup of tea and share the love!

Ingredients:
420 g (3 cups) flour (or GF alternative)

3/4 tsp baking powder

1/4 tsp salt

227 g (8 oz) unsalted butter, softened (or dairy-free alternative)

195 g (1 cup) sugar

1 egg

1 tbsp milk (or dairy-free alternative)

icing / powdered sugar (to prevent sticking to bench top)

Icing:

170 g (6 oz) unsalted butter, softened (or dairy-free alternative)

1/2 tsp vanilla extract

dash of salt

200 g (2 cups) icing / powdered sugar

milk (1-2 tbsp optional) (or dairy-free alternative)

Directions:
1. In a medium bowl, sift together the flour, baking powder, and salt and set aside. 

2. In a large mixing bowl, beat together the butter and sugar until light in colour. 

3. To the butter mix, slowly beat in egg and milk. 

4. Mixing on low, gradually add the flour mix to the wet mix. Beat until it is well-incorporated and pulls away from the sides of the bowl. 

5. Divide the dough in half and shape into 2.5 cm (1") thick discs and wrap in cling wrap. Refrigerate for at least 2 hours. 

6. Once the dough is ready, pre-heat the oven to 190 C / 375 F. Line baking sheets with parchment paper. 

7. On a cleaned hard & flat surface, sprinkle powdered sugar down and roll the dough on the surface until 6 cm (1/4 inch) thick. Cut dough into desired shapes and place the shapes on the baking sheet at least 2.5 cm (1 inch) apart. 

8. Repeat step 7 with remaining dough until used up. 

9. Bake cookies for 7-9 minutes, rotating the baking sheet half way through. 

10. Remove the cookies from the oven, cool (2 minutes), and transfer gently to a wire rack. 

11. Meanwhile, prepare the icing in a large bowl by whisking or beating the butter, vanilla, and salt. 

12. Gradually whisk or beat in the powdered sugar. If the icing is too thick, add 1-2 tbsp milk (optional). 

13. Add desired food colouring to the icing and pipe or spread it over the cooled cookies. Store in an airtight container on the bench top or in the fridge. These frosted cookies also freeze well for later!