2000s Recipes + Menus
Dot’s Sugar Cookies
Makesabout 8 dozen cookies
- Active time:1 3/4 hr
- Start to finish:10 hr (Includes chilling dough)
April 2009
For cookies
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 sticks (3/4 lb) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup whole milk, divided
For icing
- 1/2 stick unsalted butter, softened
- 1 lb confectioners sugar (1 box)
- 1 large egg white
- 4 1/2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
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Equipment:
a 2 1/2-inch round cookie cutter
Make cookies:
-
Stir together flour, baking powder, baking soda, and salt.
-
Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. Beat in eggs and vanilla. At low speed, mix in flour mixture in 3 batches, alternating with 1/2 cup whole milk in 2 batches and beginning and ending with flour. Divide dough into 4 portions and dust lightly with flour. Chill, wrapped in plastic wrap, 8 to 12 hours.
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Preheat oven to 375ºF with rack in middle.
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Roll out each portion of dough 1/4 inch thick on a well-floured surface with a floured rolling pin. Using floured cookie cutter, cut out rounds, arranging them 1 inch apart on ungreased baking sheets. (Gather and chill scraps before rerolling.) Bake, 1 sheet at a time, until pale golden, 8 to 10 minutes. Transfer cookies to a rack to cool.
Ice cookies:
-
Beat butter with an electric mixer until smooth. At low speed, mix in confectioners sugar, egg white, milk, vanilla, and a pinch of salt until very smooth and spreadable. (Icing may be colored with food coloring if desired.) Spread icing on cookies and let dry 30 minutes.
Cooks’ notes:
- Cookies keep, layers separated by wax paper, in airtight containers at room temperature 1 week.
- The egg white in the icing is not cooked.
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