Okay, so I’ve been wanting to try out some classic recipes, and the Betty Crocker cookbook is, like, a total staple, right? I decided to tackle the “Mary’s Sugar Cookies” recipe. It seemed simple enough, and who doesn’t love a good sugar cookie?
First, I gathered all my ingredients. I’m talking flour, sugar, butter, eggs, the usual suspects. I made sure my butter was softened, because, you know, creaming it with the sugar is key. Gotta get that fluffy texture!
I dumped the softened butter and sugar into my mixing bowl and went at it with my electric mixer. I’m not gonna lie, my arm got a little tired, but it was worth it. I wanted that mixture to be light and fluffy, almost like a cloud.
Next, I cracked in the eggs, one at a time, mixing well after each addition. I also threw in a splash of vanilla extract, because, vanilla makes everything better. It has a super good smell!
Mixing the Dry Stuff
- In a separate bowl, I whisked together the flour, baking powder, and a pinch of salt. I’m not super precise with my measurements, I kind of just eyeballed it, but it turned out fine.
- Then, I gradually added the dry ingredients to the wet ingredients, mixing on low speed until it all came together. The dough was pretty soft and sticky, which is what I was going for.
Now, the recipe said to chill the dough for at least an hour, but honestly, I was impatient. So, I stuck it in the freezer for about 20 minutes. It firmed up enough for me to work with.
I sprinkled some flour on my counter and rolled out the dough. It wasn’t the prettiest, most even rolling job, but hey, it’s rustic, right? Then I used some cookie cutters to stamp out my shapes. I had some stars, some circles, even a little gingerbread man.
Baking Time
I placed the cookies on a baking sheet lined with parchment paper and popped them in the oven, which I had preheated to, like, 375 degrees. I baked them for about 8-10 minutes, until the edges were just starting to turn golden brown.
I pulled them out of the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. And that was it! Super simple, classic sugar cookies.
They were maybe a little bit crumbly,but they tasted great! Perfectly sweet and buttery. I’d definitely make these again. Next time, though, I’ll probably chill the dough for the full * I decorated with some frosting and sprinkles,because my kids love it!
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