If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I took a cooking class a few years ago and the teacher was the former owner of a well known Cincinnati bakery. She demonstrated a sugar cookie recipe in class, it was one of the cookies sold at her long closed bakery. This recipe is based on the bakery recipe. I like this recipe because the cookies come out rich and buttery, you get a ton of dough and it freezes beautifully, I have changed the recipe slightly as the teacher added grated lemon to the dough and icing. I prefer to have the butter speak for itself, I sometime add grated lemon or orange peel to the icing Tip: use a scale to get accurate measurements. It is also essential that a stand mixer is used to mix the dough. —Chez Jennifer
Serves at least 60 cookies
- 1 pound unsalted butter, at room temperature
- 1 pound sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 pound + 8 oz all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- With a kitchen scale, weigh out the dry ingredients. Mix the flour, baking powder and salt together in a large bowl and set aside.
- In a stand mixer, cream together the butter and the sugar at low speed for 3 minutes. Scrape down the sides of the bowl a couple of times during this process.
- Beat in two eggs and the vanilla. Sift in the dry ingredients, one cup at a time until combined. Be careful, do not over mix the dough. At this point, you can immediately roll the dough out and bake it. I prefer to shape the dough into a ball and refrigerate until chilled.
- When you are ready to bake the cookies, roll the dough out onto a floured surface and cut into shapes. Roll the dough about 1/8" thick. I like to roll out a small amount of dough and cut out 4 -5 cookies at a time. Bake at 350 for approximately 10- 12 minutes or until the bottom of the cookies are light brown. Cool completely and frost as desired. I usually use Martha Stewart's royal icing recipe or a milk fondant icing to dip the cookies in. The dough freezes well and will keep in the freezer for up to 8 weeks.
- This recipe was entered in the contest for Your Best Chewy Sugar Cookie
The Great Outdoors
Camping foods you'll want s'more of
The best camping foods.
Independence Day, the no-recipe way.
Free shipping! Use code FIREWORKS.
Just for the halibut.
Savor the season.