Sugar Cookies
Nathan Thomas
ingredients
- 2 sticks unsalted butter (I find melting it helps quite a bit)
- 1 cup superfine sugar (if you don’t have, granulated will work just
- fine)
- 1/2 teaspoon salt
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 1/2 cups flour, plus extra to roll out the cookies
directions
- 1
Mix the butter, sugar, and salt for three minutes at medium speed
- 2
Add yolk and beat
- 3
Add whole egg and beat
- 4
Add vanilla and beat. Make sure everything is mixed together well.
- 5
Add flour slowly until it’s just mixed it (when the dough starts
- 6
pulling away from the sides of the bowl again)
- 7
Divide the dough in half and put each half in plastic wrap. Squish
- 8
it down so you get two disks. I find that putting some flour on the
- 9
plastic wrap helps to get everything unwrapped later. Put the disks in
- 10
the fridge for at least an hour.
- 11
After the hour, put the oven racks on and upper and lower middle
- 12
positions and heat to 375.
- 13
Flour out your work surface and unwrap one of the disks of dough.
- 14
Knead it in your hands so it’s soft, then roll it out. Rolling it
- 15
out thinly will make thinner, crispier cookies. Thicker will make soft,
- 16
barely cooked cookies. Cut out shapes with a cookie cutter (or you can
- 17
just do circles if you want). Put each cookie on a tray.
- 18
Decorate the cookie how you want. Either just granulated sugar,
- 19
nothing, or frostings and colored sugars.
- 20
Put in the oven for six minutes per batch. Remove from tray and
- 21
after a couple of minutes put cookies on a cooling rack. They cool
- 22
pretty quickly except for the really thick ones.
Source: Nathan Thomas
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