Buttery Sugar Cookies

By Chez Jennifer
April 2, 2010
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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
  1. With a kitchen scale, weigh out the dry ingredients. Mix the flour, baking powder and salt together in a large bowl and set aside.
  2. 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.
  3. 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.
  4. 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.

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