Dolly’s Easiest and Yummiest Sugar Cookies

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This article was published 10/12/2013 (4636 days ago), so information in it may no longer be current.

DOLLY Kuzyk has been making these cookies for her children, and now grandchildren, for 26 years.

This time-tested recipe makes a good basic sugar cookie that can be decorated for any occasion.

Dolly’s Easiest and Yummiest Sugar Cookies

250 ml (1 cup) butter or margarine, softened
250 ml (1 cup) granulated sugar
1 egg
5 ml (1 tsp) vanilla
10 ml (2 tsp) baking powder, divided
750 ml (3 cups) all-purpose flour, sifted, divided

In large bowl, using electric mixer on medium speed, beat butter with sugar until light and fluffy. Add egg and vanilla and beat well. Add 250 ml (1 cup) flour with 5 ml (1 tsp) baking powder and mix well with a wooden spoon. Add another 250 ml (1 cup) flour with another 5 ml (1 tsp) baking powder and mix well again. Add final 250 ml (1 cup) flour and work in with hands until you have a nice soft dough. Divide dough in half and wrap each half in plastic wrap and refrigerate for 1 hour.

Preheat oven to 160 C (325 F). Roll out dough, not too thin (6 mm or 1/4 inch or more). Cut out using your favourite cookie cutters. (Dolly recommends rolling out on parchment paper and baking on the paper for easy cleanup.) Bake for 8-10 minutes, depending on size, and when the edges start to brown just a little, take them out. Cool on cookie sheet for 5 minutes and then remove with spatula to flat tray. Decorate as desired.

Tester’s notes: These tasty cookies are easy to make: if you look at the imperial measurements, you’ll see this is a 1-2-3 recipe. Rolling out the dough between parchment paper means you don’t have to add flour, which means you can roll and re-roll without the cookies toughening. For decoration, I made a frosting from icing sugar mixed with a bit of water, and added sparkles and coloured sugar.