Options

Format:
Include:
PRINT
See more
Photo: Oxmoor House Photo by: Photo: Oxmoor House

Big Crunchy Sugar Cookies

Sparkling sugar cookies are holiday classics. These goodies, which earn their name from a coating of coarse sugar, received our Test Kitchens highest rating.

Oxmoor House MAY 2008

  • Yield: 18 cookies
  • Cook time:15 Minutes
  • Prep time:20 Minutes
  • Other:2 Hours

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Assorted coarse decorator sugars

Preparation

Beat butter at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until smooth. Add egg and vanilla, beating until blended.

Combine flour, baking powder, and salt; gradually add to butter mixture, beating just until blended. Shape dough into a ball; cover and chill 2 hours.

Divide dough into 3 portions. Work with 1 portion of dough at a time, storing remaining dough in refrigerator. Shape dough into 1 1/2" balls; roll each ball in decorator sugar. Place 2" apart on parchment-lined baking sheets. Gently press and flatten each ball of dough to 3/4" thickness. Bake at 375° 13 to 15 minutes or until edges of cookies are lightly browned. Cool 5 minutes on baking sheets; remove to wire racks to cool.

Note:

This classic sugar cookie recipe is a go-to recipe all year long.  Use sugars in your favorite school colors for tailgating, pastel colors for Easter, or orange sprinkles for Halloween.

advertisement

Go to full version of

Big Crunchy Sugar Cookies recipe

advertisement