A Christmas cookie tray just isn’t complete without sugar cookies, right? It’s hard to come by a really great sugar cookie though. They are either tough, too dry, too sweet, not sweet enough…etc. I decided to try the recipe for Classic Sugar Cookies from the Baked cookbook (I’ve mentioned this book before, remember) You’ll be seeing more recipes from this book!
I thought the sugar cookies were quite good, and I’m a little picky about sugar cookies. This recipe produces a tender, chewy cookie with just the right amount of sweetness. If asked, I would probably say that I prefer a crisp sugar cookie over a chewy one….this recipe may just change my mind! The royal icing worked great too.
For Cookies:*In a medium bowl, whisk together flour, salt, and baking powder and set aside.
*In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and sugar together until light and fluffy. Add the egg and vanilla and beat until just combined. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.
*Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper.
*Dust a work surface with a sprinkling of flour. Unwrap the chilled dough, and put it on the work surface. Roll the dough 1/4 inch thick and cut with desired cookie cutters.