Everyone needs a classic rolled sugar cookie recipe in their repertoire, especially during the holidays. This is a great basic dough to start with, and it contains about half the fat of a traditional sugar cookie recipe; add spices and flavorings – try finely grated orange zest, cinnamon or different extracts to customize them if you like.
It’s important when you make rolled cookies -and particularly those that are lower in fat- to handle the dough as little as possible, and gently re-roll any scraps only once. Handling the dough too much develops the gluten, making your cookies tough.
Classic Rolled Sugar Cookies
1/4 cup butter, softened
1 Tbsp. canola or olive oil
3/4 cup sugar (white or brown)
grated zest of 1 lemon (optional)
1 large egg
2 tsp. vanilla
1 2/3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
In a large bowl, beat butter, oil, sugar and lemon zest with an electric mixer until well combined. Add egg and vanilla and beat for a minute, until smooth and light.
In a small bowl, stir together the flour, baking powder and salt. Add to the sugar mixture and stir by hand just until you have a soft dough. Shape the dough into a disc, wrap in plastic and refrigerate for an hour or until well chilled.
When you’re ready to bake, preheat the oven to 350°F. Roll the dough out between two sheets of waxed paper or on a surface very lightly dusted with a combination of flour and sugar until it’s 1/8”–1/4” thick. Cut out cookies using a 2”–3” cookie cutter or glass rim. Reroll the scraps once to get as many cookies as possible.
Place the cookies an inch apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 10–12 minutes, until pale golden around the edges. Transfer to a wire rack to cool.
Makes 3 dozen 2 3/4” cookies.
Per Cookie: 54 calories, 1.9 g fat (0.9 g saturated fat, 0.7 g monounsaturated fat, 0.2 g polyunsaturated fat), 8.6 g carbohydrates, 9.4 mg cholesterol, 0.8 g protein, 0.2 g fiber. 31% calories from fat
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