This recipe produces a simple crisp sugar cookie that is not too sweet and can be cut into any shape you choose. I particularly like to make turkeys, pilgrims or dreidels out of the dough. You can decorate them as you wish. Bake the cookies first and let them cool completely before icing, glazing, or painting them. If you want to take an easier tack, do as I do. Buy several colors of sanding sugar and sprinkles and just scatter the tops of the unbaked cookies with different colors. Either way the kids will love them! Adults too.
Prep time: Dough-10 minutes
Chilling: 2-3 hours or overnight
Cutting shapes: 30-45 minutes
By November 20, 2015Published:
- 1/2 pound Non-dairy Margarine softened
- 1 cup Golden Brown Sugar tightly packed
- 1 large egg
- 1 teaspoon Vanilla Extract
- 2 2/3 cups flour plus extra for rolling dough
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- electric mixer paddle inserted
- rolling pin
- cookie cutters
- large spatula
- 2 large cookie sheets lined with baking parchment
- cooling racks
- Place margarine and sugar in mixing bowl and beat on medium speed until light and fluffy. Add Vanilla and egg and beat until well blended. Pour in dry ingredients. Beat on slow speed until dry ingredients begin to become incorporated into margarine and sugar. Scrape the dough down from the sides of the bowl and continue to beat on medium speed until dough has formed. Turn dough onto a floured surface and knead for two minutes. It will be quite soft. Shape the dough into a thick rectangle and wrap in waxed paper or plastic wrap for several hours. This dough never gets really stiff so you won't have to soften it when you decide to roll it out.
- Preheat oven to: 350° F.
- Sprinkle flour onto a flat surface. Remove dough from fridge and cut into thirds. Roll one third at a time into a 1/8th inch rectangle. Cut out cookies with your chosen cutter. Remove excess dough from around the shapes. Lifting the cookies off the floured surface with a spatula is the best way I've found for them not to break. If they do break a little, you can press them back together again with your fingers when they are on the cookie sheet. You can place them close together- about 1/2 inch between them- on the sheet because they do not spread. Reroll dough and repeat process until cookie sheets are full. Bake in middle level of the oven for about 10 minutes or until cookies are slightly browned. Depending on your oven, you might have to reverse the cookies sheets from one shelf to another after five minutes. Let cookies cool for five minutes before placing them on cooling rack. These cookies may be frozen.