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.
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ 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.