I’ve been making sugar cookies for a long time and they’ve all tasted good but not out of this world. I had tried several different recipes some from expert and famous chefs but none of them were as delicious as this one from Haniela. And the truth is that I’m not sure why because the ingredients are very similar to all of the other recipes I’ve tried in the past, and there are no secret ingredients.
Suddenly, it is the technique or simple steps that she demonstrates in the video to do them. I honestly don’t know. But I DO know that this is one of those recipes that will be passed down through generations.
- 3 cups (450 gr) wheat flour or all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 sticks (226 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated white sugar
- 1 large egg
- 1 tablespoon vanilla extract
- In a large mixing bowl sift together the flour and baking powder. Then stir in the salt and set aside.
- Set aside the egg and vanilla extract in a small mixing bowl.
- In a large mixing bowl cream, the butter with the sugar for 5 minutes, or until the mixture is creamy and light yellow. Scrape down the sides and bottom of the container to ensure that everything is well combined. Slowly add the egg mixture and beat until well combined.
- Add one-third of the flour mixture and beat on low speed. Beat in the remaining 1/3 of the flour. Then add the remaining 1/3 of the flour and beat once more. After the last batch of flour, make sure to scrape the bowl. Knead the dough in the bowl with your hands for 30-60 seconds. Wrap it in plastic wrap and place it in the refrigerator for 4-8 hours.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Remove the dough from the refrigerator and cut it in half. Place half of the dough between two pieces of parchment paper and roll it out to a thickness of 14 inches with a rolling pin (6.3 mm). Use two guides on each side of the dough to ensure even thickness. (Two clean paint sticks can be used as guides.) To peel the dough off the paper, slide a putty knife under it. Use cookie cutters to cut the cookies and place them on a baking sheet lined with parchment paper or a silicone mat. Allow a 1-inch (2.5-cm) space between each cookie. Refrigerate the cookies for 15 minutes before baking for 8-10 minutes.
- Remove the cookies from the oven and set them aside for 5 minutes to cool on the baking sheet. Then, before decorating, allow them to cool completely on a wire rack. Cookies can be kept for up to two weeks in an airtight container.
Amount Per Serving Calories 429Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 49mgSodium 256mgCarbohydrates 78gFiber 3gSugar 1gProtein 12g