My granddaughter and I made these three days ago, and they just keep getting better (the few that are left!). As the glaze thickened (as any glaze made this way does), I added a little more warm water. This will definitely be my "go-to" sugar cookie recipe from now on. A word of caution, though: Don't leave the dough in the refrigerator overnight (as we did) ... it gets too firm to roll, then allowing it to reach the proper consistency at room temperature takes quite some time.
Classic Sugar Cookies
Cut this dough into a variety of your favorite shapes. The dippable glaze will transform the cookies into works of art almost too pretty to eat.
More From Oxmoor House
Bake: 10 Minutes
Other: 1 Hour
- 1 cup butter or margarine, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 (3.25-oz.) jar coarse sparkling sugar
- 1. Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating well. Add egg and vanilla, beating well. Combine flour and salt. Gradually add to butter mixture, beating until blended. Divide dough in half. Cover; chill 1 hour.
- 2. Roll each portion of dough to 1⁄4-inch thickness on a lightly floured surface. Cut with desired cookie cutters. (We used flower and starfish cutters.) Place on lightly greased baking sheets.
- 3. Bake at 350° for 8 to 10 minutes or until edges of cookies are lightly browned. Cool cookies 1 minute on baking sheets, and remove to wire racks to cool completely.
- 4. Dip cookies in Glaze and sprinkle, while wet, with sparkling sugar.
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