Alright, let’s talk about those sugar cookies. I’ve always been a sucker for a good, old-fashioned sugar cookie, and this recipe from Betty Crocker’s cookbook? It’s a winner. I decided to give it a try the other day, and let me tell you, it brought back some serious childhood memories.
First things first, I gathered all my ingredients. Nothing fancy, just the usual suspects:
- 3/4 cup of softened butter
- 1 cup of sugar
- 2 eggs
- 1/2 teaspoon of vanilla extract
- 2 1/2 cups of sifted flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- Some extra sugar for dusting at the end
Mixing
I started by creaming together the butter and sugar in a big bowl. You want to mix it until it’s all light and fluffy. Then, I cracked in the eggs one at a time, mixing well after each one. Tossed in that vanilla extract, too. In a separate bowl, I sifted together the flour, baking powder, and salt. Gradually, I added the dry ingredients to the wet ingredients, mixing until it all came together into a nice dough.
Cooling down
Now, this is where patience comes in. I wrapped up the dough in some plastic wrap and stuck it in the fridge for about an hour. Chilling the dough helps to prevent the cookies from spreading too much when they bake. It was tough, but I managed to resist the urge to sneak a bite of raw cookie dough.
Rolling and baking
Once the dough was nice and chilled, I took it out and dusted my countertop with some flour. Rolled out the dough until it was about 1/8 inch thick. Then came the fun part – cutting out the cookies! I used a simple round cookie cutter, but you can use any shape you like. Carefully transferred them to a baking sheet. I didn’t grease the sheet, but parchment paper works great, too. Into the oven they went, at 375 degrees for about 8-10 minutes, just until the edges started to turn golden brown.
Finishing touch
After I took them out of the oven, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once they were cool, I sprinkled a little extra sugar on top for some added sweetness and sparkle.
The result? Perfectly soft, tender, and sweet sugar cookies. They were a huge hit with the family, and I’ll definitely be making these again. I mean, who doesn’t love a good sugar cookie, right? It’s a classic for a reason. And hey, if you are in the mood for some comfort baking, give this recipe a try. You won’t regret it!
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