These are the best sugar cookies ever. The dough is very easy to make and makes a large quantity, so we
always keep a couple of logs in the freezer to have freshly baked cookies on hand for any occasion. It is
also a perfect dough to roll out and cut with cookie cutters. Serve them plain or sprinkle with cinnamon
sugar or confectioners’ sugar, or decorate with icing. The dough also makes great Linzer cookies or
sandwich cookies made with dulce de leche or Nutella (see variations).
Ultimate Sugar Cookies
Ultimate Sugar Cookies
makes fort y 3 -inch cut- out cookies or 8 dozen
1½ -inch cookies
These are the best sugar cookies ever. The dough is very easy to make and makes a large
quantity,
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cup (2and
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In a standing
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Reduce
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pure or
vanilla
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also a perfect dough to roll out and cut with cookie cutters. Serve them plain or sprinkle
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or decorate with icing. The dough 1also
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and sift
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Line 2 cookie
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sandwich
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or Nutella
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cookies
3 cups unbleached all-purpose
To make cookie-cutter cookies: Divide the dough in half and roll each half
flour
sandwich cookies made with dulce de leche or Nutella (see variations).
between 2 sheets of parchment paper to a ¼-inch thickness.
foryat3 -inch cutmakes Chill
fort
out cookies
or 8 dozen
2 teaspoons
baking powder
makes fort y 3 -inch cut- out cookies or
1½ -inch cookies
In a standing mixer, cream the butter and sugar on high speed until light
in color and fluffy, about 4 minutes. Add the vanilla and egg and beat to
combine.
Reduce the speed to low. Place the flour and baking powder in a sifter
and sift into the bowl. Mix until totally combined.
Preheat oven to 400°F. Line 2 cookie sheets with parchment paper.
To make cookie-cutter cookies: Divide the dough in half and roll each half
between 2 sheets of parchment paper to a ¼-inch thickness. Chill for at
least 20 minutes. Cut out the desired shapes (cooking time is based on a
3-inch cookie; baking time will decrease for a smaller cookie) and gently
lift the cookies with a spatula onto the sheets, spacing the cookies at least 1
inch apart. (If the dough gets sticky or too soft to work with, return it to the
refrigerator to chill again.)
For sliced and sandwich cookies: Turn the dough onto a board and divide into
4 parts. Form into logs with a diameter of about 1½ inches. Wrap the logs in
parchment paper and chill for at least 20 minutes or longer, or freeze them for
future use. (If you froze the logs, allow them to soften slightly before slicing.)
Slice into ¼-inch-thick cookies, then gently lift the cookies with a spatula
onto the baking sheets.
Bake until the cookie edges are golden and the centers are firm, 8 to 12
minutes. Using a spatula, loosen the cookies from the pan when partially
cooled and continue cooling on a rack. Store in an airtight container.
least 20 minutes. Cut out the desired shapes (cooking time
based on
a
1½is-inch
cookies
3-inch cookie; baking time will decrease for a smaller cookie) and gently
lift
with amixer,
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inch apart.
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about
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the with,
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combine.
For sliced and sandwich cookies: Turn the dough onto a board and divide into
Reduce the speed to low. Place the flour and baking powder in a sifter
4 parts. Form into logs with a diameter of about 1½ inches. Wrap the logs in
and sift
intoand
thechill
bowl.
until
parchment
paper
forMix
at least
20 totally
minutescombined.
or longer, or freeze them for
oventhe
to logs,
400°F.
Line
2 cookie
sheets
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parchment
future use.Preheat
(If you froze
allow
them
to soften
slightly
before
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To make cookie-cutter
Divide
the cookies
dough with
in half
and roll each half
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lift the
a spatula
between
sheets of parchment paper to a ¼-inch thickness. Chill for at
onto the
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the cookieCut
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3-inch
cookie;
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for pan
a smaller
cookie) and gently
cooledlift
and
a rack.onto
Storethe
in sheets,
an airtight
container.
thecontinue
cookiescooling
with aon
spatula
spacing
the cookies at least 1
1 cup (2 sticks) unsalted butter,
at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 extra-large egg
inch apart. (If the dough gets sticky or too soft to work with, return it to the
recipe continues
3 cups unbleached
all-purpose
refrigerator
to chill again.)
variations
For sliced and sandwich cookies: Turn
the dough
ontoRoll
a board
andindivide
For Linzer
cookies:
each log
¼ cupinto
finely chopped toasted almonds.
flour
Cut ¹⁄ -inch
slices1½
from
the logs.
If desired,
cutina small circle out of the center
4 parts. Form into logs with a diameter
of about
inches.
Wrap
the logs
2 teaspoons baking
powder
half20
theminutes
cookies.or
Bake
untilor
thefreeze
edges them
are golden
parchment
paper and chill for at of
least
longer,
for and centers are firm, 8
8
to 10 minutes.
the cookies
fromslicing.)
the pan when partially cooled and
future use. (If you froze the logs, allow
them toLoosen
soften slightly
before
continue
cooling
oncookies
a rack. When
completely cooled, invert 1 cookie,
Slice into ¼-inch-thick cookies, then
gently
lift the
with aalmost
spatula
spread its underside (now facing you) with raspberry jam and top with
onto the baking sheets.
another cookie to create a sandwich. Sprinkle with confectioners’ sugar.
Bake until the cookie edges are golden and the centers are firm, 8 to 12
For cookies
dulce defrom
leche
Nutella
minutes. Using a spatula, loosen the
theorpan
whensandwich
partially cookies: Cut ¹⁄8 -inch slices
logs.inBake
until the container.
edges are golden and centers aredesserts
firm, 8 to 10309
cooled and continue cooling on afrom
rack.the
Store
an airtight
minutes. Loosen the cookies from the pan when partially cooled and continue
cooling on a rack. When completely cooled, invert 1 cookie, spread its
recipe continues
underside (now facing you) with dulce de leche (recipe follows) or Nutella and
top with a second cookie to create a sandwich.
11_CommunityTable_2P.indd 308-309
Ultimate Sugar Cookies
These are the best sugar cookies ever. The dough is very easy to make and makes a large quantity, so we
always keep a couple of logs in the freezer to have freshly baked cookies on hand for any occasion. It is
also a perfect dough to roll out and cut with cookie cutters. Serve them plain or sprinkle
withcontinues
cinnamon
recipe
sugar or confectioners’ sugar, or decorate with icing. The dough also makes great Linzer cookies or
sandwich cookies made with dulce de leche or Nutella (see variations).
11_CommunityTable_2P.indd 308-309
makes fort y 3 -inch cut- out cookies or 8 dozen
1½ -inch cookies
In a standing mixer, cream the butter and sugar on high speed until light
in color and fluffy, about 4 minutes. Add the vanilla and egg and beat to
combine.
Reduce the speed to low. Place the flour and baking powder in a sifter
and sift into the bowl. Mix until totally combined.
Preheat oven to 400°F. Line 2 cookie sheets with parchment paper.
To make cookie-cutter cookies: Divide the dough in half and roll each half
1 cup (2 sticks) unsalted butter,
at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 extra-large egg
3 cups unbleached all-purpose
flour
1 cup (2 sticks) unsalted butter,
at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 extra-large egg
3 cups unbleached all-purpose
flour
2 teaspoons baking powder
11/18/14 1:48 PM
Dulce de Leche
This caramel sauce makes a great filling for a sandwich cookie, but is
also delicious as a topping for waffles or drizzled over ice cream or apple
pie. There are several ways to make dulce de leche, but this is one of the
easiest and least messy. If you let the dulce de leche cool thoroughly it gets
nice and thick and becomes perfect for spreading. Store it in a glass jar or
plastic container in the fridge for up to two weeks. Before using, bring to
room temperature or warm in a water bath.
Preheat the oven to 425°F. Pour the milk into a ceramic or glass baking dish
that holds at least 1 quart. (It’s best if the dish is at least 2 to 3 inches deep.)
sprinkle with the salt and cover tightly with aluminum foil.
Place the baking dish in a larger shallow baking dish. Pour water into the
larger dish to reach roughly three-fourths of the milk depth. (hint: Place the
pan on the oven rack before you fill it with water.) Bake until the milk has a
beautiful golden color, 60 to 90 minutes. Check every 30 minutes to make
sure that the water has not evaporated and replenish if necessary. remove
from the oven and whisk to remove any lumps. Cool before using.
makes 1½ cups
1 can (14 ounces) sweetened
condensed milk
Kosher salt
desserts
309
11/18/14 1