Reviews (1)
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47 Ratings
5 star values:
4
4 star values:
10
3 star values:
17
2 star values:
14
1 star values:
2
Martha Stewart Member
Rating: 4 stars
12/29/2011
As is, these don't consistently keep their shape. Nonetheless these are a good base recipe for sugar cookies that are on the sweeter side. I omit the leavening (baking powder in this case) which results in a cookie that keeps its shape - important when using detailed cookie cutters. I also bake these at a slightly hotter temp (350 vs 325) for a shorter duration - 10 to 12 minutes, they shouldn't color much otherwise they'll be crisp rather than chewy. With these revisions they're great!
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Santa’s Sugar Cookies
Recipe Summary
Yield: Makes about 1 1/2 dozen
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
2 large eggs plus 1 large egg white
2 teaspoons pure vanilla extract
4 cups sifted all-purpose flour, plus more for work surface
1 teaspoon baking powder
1/2 teaspoon salt
Nonpareils, for decorating
Gallery
Santa’s Sugar Cookies
Recipe Summary
Yield: Makes about 1 1/2 dozen
Gallery
Santa’s Sugar Cookies
Santa’s Sugar Cookies
Santa’s Sugar Cookies
Recipe Summary
Yield: Makes about 1 1/2 dozen
Recipe Summary
Yield: Makes about 1 1/2 dozen
Yield: Makes about 1 1/2 dozen
Makes about 1 1/2 dozen
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 2 large eggs plus 1 large egg white
- 2 teaspoons pure vanilla extract
- 4 cups sifted all-purpose flour, plus more for work surface
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Nonpareils, for decorating
Directions
Mix butter and sugar on medium-high speed until pale and fluffy. Mix in 2 eggs and vanilla. Reduce speed. Gradually mix in flour, baking powder, and salt. Divide dough in half; wrap in plastic. Refrigerate until firm, at least 1 hour.
Preheat oven to 325 degrees. Roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 3 1/2-inch cutter; transfer cookies to parchment-lined baking sheets. Freeze 15 minutes.
Brush egg white over cookies; top with nonpareils. Bake until edges turn golden, 16 to 18 minutes. Let cool on wire racks.
Reviews (1)
Add Rating & Review
47 Ratings
5 star values:
4
4 star values:
10
3 star values:
17
2 star values:
14
1 star values:
2
Martha Stewart Member
Rating: 4 stars
12/29/2011
As is, these don't consistently keep their shape. Nonetheless these are a good base recipe for sugar cookies that are on the sweeter side. I omit the leavening (baking powder in this case) which results in a cookie that keeps its shape - important when using detailed cookie cutters. I also bake these at a slightly hotter temp (350 vs 325) for a shorter duration - 10 to 12 minutes, they shouldn't color much otherwise they'll be crisp rather than chewy. With these revisions they're great!
Reviews (1)
Add Rating & Review
47 Ratings
5 star values:
4
4 star values:
10
3 star values:
17
2 star values:
14
1 star values:
2
Add Rating & Review
47 Ratings
5 star values:
4
4 star values:
10
3 star values:
17
2 star values:
14
1 star values:
2
47 Ratings
5 star values:
4
4 star values:
10
3 star values:
17
2 star values:
14
1 star values:
2
47 Ratings
5 star values:
4
4 star values:
10
3 star values:
17
2 star values:
14
1 star values:
2
- 5 star values:
- 4
- 4 star values:
- 10
- 3 star values:
- 17
- 2 star values:
- 14
- 1 star values:
- 2
Martha Stewart Member
Rating: 4 stars
12/29/2011
As is, these don't consistently keep their shape. Nonetheless these are a good base recipe for sugar cookies that are on the sweeter side. I omit the leavening (baking powder in this case) which results in a cookie that keeps its shape - important when using detailed cookie cutters. I also bake these at a slightly hotter temp (350 vs 325) for a shorter duration - 10 to 12 minutes, they shouldn't color much otherwise they'll be crisp rather than chewy. With these revisions they're great!
Martha Stewart Member
Rating: 4 stars
12/29/2011
As is, these don't consistently keep their shape. Nonetheless these are a good base recipe for sugar cookies that are on the sweeter side. I omit the leavening (baking powder in this case) which results in a cookie that keeps its shape - important when using detailed cookie cutters. I also bake these at a slightly hotter temp (350 vs 325) for a shorter duration - 10 to 12 minutes, they shouldn't color much otherwise they'll be crisp rather than chewy. With these revisions they're great!
Rating: 4 stars
All Reviews for Santa’s Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Santa’s Sugar Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
