Basic Sugar Cookie

This is just a Basic Sugar Cookie recipe but it has great qualities. It holds its shape well when baked which means you can use intricate cookie cutters. Plus it tastes doggone good.

You can vary the flavoring just by changing the vanilla extract to another flavor. You can also substitute cinnamon or some other spice for the nutmeg.

A few drops of food coloring will give you colors of the holiday you are celebrating.

Sugar Cookie Recipe

3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup butter
1 3/4 cups white sugar
2 eggs
1 teaspoon vanilla extract

Preheat your oven to 325 degrees F.

Combine the flour, baking soda, salt and ground nutmeg.

In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time and then stir in the vanilla extract.

Stir the flour mixture into the creamed mixture. Knead the dough for a few turns on a floured board until smooth. (The dough will be a little crumbly at this point.)

Wrap the dough in plastic wrap and refrigerate until firm. Overnight would be good if you have the time.

On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters.

Place the cookies 1 1/2 inches apart onto half sheet pans lined with silpat baking mats.

Place the cookies in the preheated oven and bake for about 8 to 10 minutes or until the edges are light brown. Do not over bake!

Allow the cookies to cool on the half sheet pans for about 5 minutes before removing to a wire rack to cool completely.

Pour yourself a cup of coffee and enjoy a Basic Sugar Cookie.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop