Dash of Hang
Classic Sugar Cookies
Updated: Dec 3, 2019
How is it 4 days before Christmas already? Where has the time gone? I'm done with Christmas shopping, but the baking is what gets me. My neighbor dropped off some cookies for us last night and it just reminded me of all the people I still have on my list of cookie giveaways. Seriously, how am I so far behind?
Anyone else having a minor (or major) panic attack just thinking about all the work that goes into the holiday season and the next few days?
I've come a long way from disliking the holidays to just embracing the joy they seem to bring people. Regardless of whether it's fraudulent kindness or a brief glimpse at what people try so hard to cover up all year, it's appreciated. My thoughts are that if the Grinch in your life can have a moment of warmth and graciousness during the holidays, imagine how they could act all year around with some encouragement.
Maybe that encouragement just needs to come in the form of cookies! Probably just me being gluttonous as always, but I'm a huge fan of cookie exchanges. Also just of the holiday baking. These sugar cookies are the best to have a holiday baking party with. You can whip up the night before or at the beginning of the holiday party so that it has time to chill while you just hang out (or watch Hallmark Christmas movies if you're my mom and sister). Then decorate to your heart's content.
3/4 c salted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 Tablespoon vanilla extract
2 and 1/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/4 teaspoon salt
Optional: 3-4 droppers of Receptra Naturals Unflavored CBD Oil
In a large bowl, cream butter until smooth. I prefer to use my paddle attachment on the stand mixer.
On high speed, add sugar to the creamed butter until light and fluffy. Scrape down the sides to ensure the butter and sugar are well combined.
On high speed, add the egg, vanilla, and optional CBD oils to the sugar-butter mixture until well combined.
In a separate medium bowl, whisk the flour, baking powder, and salt together.
On low speed, slowly combine the flour mixture to the wet ingredients. I prefer to combine it using the stand mixer until just combined, then completely by hand. If the dough is too soft, add a pinch of flour.
Depending on how large of a refrigerator space you have, divide your dough into 2 or more pieces. Roll out each piece until about 1/4" thickness (a rolling pin leveler helps). Place each rolled sheet onto a piece of parchment paper and refrigerate stacked for at minimum 1 hour and maximum of 2 days.* If you're chilling from more than an hour, cover the top dough with a sheet of parchment paper. I do this step regardless just because I am obsessive like that.
Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
Remove one dough sheet at a time from the refrigerator to ensure optimal coolness. Using cookie cutters, cut into shapes. Place cut cookie dough onto the prepared baking sheet.
Re-roll the leftover dough and continue cutting until all used before moving to the next refrigerated dough sheet.
*CHILLING IS A MUST! It will help keep your cookies from spreading once you're ready to cut it and bake. This keeps your snowflakes from looking like blobs.