It feels like I’ve spent the last two days in a marathon bake-off. I waited until this week to bake Christmas cookies and make candy. I made six different cookies: Italian Sesame, Classic Sugar Cookies, Chocolate Crinkles, Nut Butter Balls, and Guava Jam Thumbprints. I was going to make Christmas Pizzelles and Venetians, but I ran out of steam. Maybe for New Year’s Day. The candy has no chance.
One good thing about classic sugar cookie dough is that it’s versatile. For many years, I rolled out the dough and cut Christmas cookies then decorated each one of them. This is fun if you have nothing else to do, but I discovered that I have more to do than I can get done. I’m now in with the drop cookie crowd. This means that I’ve grown a bit lazy. I use a cookie scoop to form the cookies then I roll them in sprinkles before dropping them on a cookie sheet. The cookies are just as good, and I save a lot of time. I suppose I could get a little more creative and use a cookie press.
I use a small cookie scoop. The scoop shapes the dough in 1-inch balls, so the cookies aren’t too large or too small. Unlike most sugar cookie recipes, I don’t chill the dough before I use it. I found that it’s not necessary when making drop cookies. It’s not needed when using a cookie scoop to form the dough. I also drop the temperature from 350 to 325 degrees and under bake the cookies by two or three minutes. This method results in soft, chewy sugar cookies.
Classic Sugar Cookies Recipe
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- candy sprinkles
Preheat oven to 325 degrees. Line cookie sheet with parchment paper.
In a medium bowl, combine flour, baking powder, and salt.
Using an electric mixer, cream butter and sugar on medium speed; add egg and vanilla.
Set mixer on low-speed; add flour mixture a little at a time.
Using a small cookie scoop, form dough in balls and roll in sprinkles. Place dough 2 inches apart on cookie sheet. Bake for 10-12 minutes, or until cookies are brown around the edges. Remove from pan to wire racks. Cool completely.