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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.

  • Yield: 18 cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 none large egg
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • none 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.

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Big Crunchy Sugar Cookies Recipe

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