The great thing about this recipe is that it has 7 variations in addition to the basic recipe. So you can have plain ol’ sugar cookies OR you can make one of the variations: chocolate, spice, lemon, peanut butter, hazelnut, pistachio, or almond.
So today I’m going to give ya’ll the basic recipe…and I will try (I promise) to come back and give the variations when time allows.
- 1 1/2 cups unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 tsp. vanilla extract
- 4 1/2 cups unsifted all-purpose flour
- 1/2 tsp. salt
Preheat oven to 350 degrees F. On floured surface, roll dough 1/8-inch thick; cut into shapes. Transfer to ungreased baking sheet(s). Bake 10 minutes or until lightly golden around edges. Let cool 5 minutes on sheet(s); transfer to racks to cool. Decorate.
Note: you can also sprinkle with colored sugar BEFORE baking if you are not decorating them with icing.
Store in airtight container, up to 2 weeks OR freeze, UNDECORATED, up to 3 months.
Okay…I will go ahead and give one variation…but only because it is the one I used to make my Thanksgiving cookies.
Spice Cookie DoughOmit granulated sugar and substitute 3/4 cup packed dark-brown sugar and 1/4 cup molasses. Omit vanilla extract. Add 2 tsp. ground cinnamon and 1/4 tsp. each ground cloves, ginger and nutmeg to flour.
To decorate like this, you will need some Royal Icing. I use the recipe that comes with the meringue powder that you will need to make it. I tint some of it brown and use it to pipe around the edges of the cookies AND to do the dot detail on the tops of the acorns. (enlarge photo for a closer look) Tint the remaining icing in your desired colors; then add a LITTLE water to each to make it a glazing consistency. Decorating one cookie before moving on to the next….flood the cookie with your desired main color. I use a tablespoon to gently fill-in the piped edges. Then add your additional colors and swirl OR use a toothpick to drag additional colors to make the leaf veins or turkey feathers. Then allow to dry completely before storing. I apologize if this is not making sense. I didn’t have a blog last year when I made these…so it did not occur to me to take step-by-step pictures. But if you DO have questions, feel free to e-mail me! Also, I promise to take some additional photos IF I bake them this year.