Baking Holiday Cookies: Use One Recipe to Make a Variety of Sweet Treats

Sugar cookies are a popular treat this time of year. The aroma of freshly baked cookies entices even the strongest willed among us. A few years back, we came across a fantastic sugar cookie recipe that proved to be versatile and delicious.  This single recipe can be used to make free form, cut-out, and slice-and-bake cookies.  In addition, the dough can be flavored differently using many different natural mix-ins. Are you looking to save time this season and make a variety of cookies quickly? This is your ticket!

Master Recipe for Vanilla Cookie Dough Print Full Recipe Here

Yields 1.5 lbs dough 
Makes 4 dozen OR 2-inch slice-and-bake cookies OR 3 dozen 2-inch cut-out cookies

Ingredients

11 ¼  oz  All-purpose flour (2.5 cups)
½  tsp  Baking powder
½  tsp  Table salt ( or 3/4 tsp fine sea salt)
oz  Unsalted European butter, softened (3/4 cup)
cup  Granulated sugar
XL  Egg, room temperature
1 ½  tsp  Pure vanilla or vanilla bean paste

Method

  • Whisk flour, baking powder, and salt in medium bowl.
  • In a stand mixer fitted with a paddle or a large mixing bowl with a hand-held mixer, beat butter and sugar for 3-4 min on medium speed until fluffy.
  • Scrape down sides and add egg and vanilla, beat mixture for 1 minute on medium.
  • Add flour, beat mixture for 1 minute on low.
  • Portion out dough if making different flavors (See ideas below)
  • Shape and bake according to methods below.

Note: This recipe is optimized for high-altitude by using an extra-large egg and slightly more flour than the sea-level version.


Add some flavor:

Chocolate Reduce flour 1.75 cups and add ½ cup sifted Dutch cocoa powder. Increase sugar to 1 ¼ cups.
Spice Add 1 ¾ tsp cinnamon, ¾ ginger, 1/8 nutmeg.
Almond Reduce vanilla flavor to 1 tsp and add ½ tsp pure almond extract. Add 1/3 cup chopped toasted slivered almonds.
Citrus Reduce vanilla flavor to 1 tsp and add 2 Tbs finely grated orange or lemon zest. Add ¼ tsp pure orange or lemon extract.

Prep & Bake

Free Form Cookies

  • Preheat oven to 350F.
  • 1 Tbs dough roughly 1.5 in apart on parchment lined baking sheets.
  • Bake 11-13 min until edges of cookies just begin to brown.
  • Cool on sheets 5 min then transfer to rack.

Slice-and-Bake Cookies

  • Knead dough until firm on a lightly floured surface.
  • Wrap in plastic wrap and set into a make-shift mold using a paper towel holder cut lengthwise down one side. Freeze for at least 2 hours.
  • Preheat oven to 350F.
  • Slice 1/4 inch thick slices and place 1 in apart on parchment lined baking sheets.
  • Bake 10 min until edges of cookies just begin to brown.
  • Cool on sheets 5 min then transfer to rack.

Cut-Out Cookies

  • Divide dough into thirds and wrap in plastic separately. Chill at least 30 min.
  • Roll each portion between parchment paper into an 11 in square that is 1/8 in thick. Chill for 45 min.
  • Preheat oven to 350F.
  • Place a single portion of dough directly on baking sheet. Remove top piece of parchment paper. Cut-out shapes with a floured cookie cutter. Allow for a 1 in space in between shapes when cutting. Remove dough scraps and leave cut-outs in place. Place scraps aside for re-use (re-roll and chill scraps before using).
  • Bake 11 min until edges of cookies just begin to brown.
  • Cool on sheets 5 min then transfer to rack.


Decorate

  • Ice cookies with a simple glaze using one part heavy cream and four parts confectioners' sugar. Add food coloring or gel coloring if desired. Pure extracts of lemon, orange, or vanilla may also be added.
  • Top glazed cookies with coarse or fine sugar sprinkles, chopped nuts, dried or candied fruit.

Recipe adapted from Fine Cooking Magazine

 

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