Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sugar Cookies with Sanding Sugar
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- Level: Easy
- Total: 3 hr 40 min
- Active: 40 min
- Yield: 36 to 48 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 80
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 16 mg
- Sodium
- 31 mg
These sugar cookies bake up crisp and buttery—just like the ones you grew up making for the holidays. Decorating is easy: a quick brush of water and a shower of sanding sugar or sprinkles in any color you choose to match your festive mood. The dough can be made ahead, so you can roll, cut and bake when it fits your schedule. Perfect for cookie platters, gifting or sharing with family traditions in mind.
- Level: Easy
- Total: 3 hr 40 min
- Active: 40 min
- Yield: 36 to 48 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 80
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 16 mg
- Sodium
- 31 mg
Ingredients
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Directions
- Stir together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to medium-low and add the flour mixture in 3 batches until just combined. Transfer the dough to a piece of plastic wrap, flatten into a disk and wrap. Refrigerate until firm, at least 2 hours or up to overnight.
- Line 3 baking sheets with parchment paper. Cut the dough in half. Roll out 1 piece of dough on a floured surface until 1/8 inch thick, dusting with more flour as needed. Cut out rounds with a 2- to 3-inch cookie cutter, dipping the cutter in flour as needed to keep it from sticking. Repeat with the remaining dough. Gather the scraps, chill, reroll and cut out more cookies. (If the dough becomes too soft, refrigerate 15 to 20 minutes.) Arrange the cutouts 1 inch apart on the prepared pans. Refrigerate until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Sprinkle the cookies generously with sanding sugar. Bake 2 pans at a time, switching the pans halfway through, until the cookies are lightly browned around the edges, 11 to 13 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
