Holiday Sugar Cookies

Holiday Sugar Cookies

Sugar Cookie Recipe

Sugar Cookie Recipe

These cookies originated from an old Robin Hood Cookbook picked up at the supermarket many years ago. I tried to find the same recipe on Robin Hood's website, but the Sugar Cookie recipe there was different.

This one is the best I have ever used and is not too sweet. Be careful not to over-bake them so they won't be hard as rocks when they cool. It's best to take them out when the edges are just starting to turn light brown, then let them sit in the pan to cool for a few minutes before cooling completely on a wire rack.

They are a favourite in our family with or without icing. They freeze well too. Just pop them out of the freezer and thaw about 10 minutes and enjoy with a glass of cold milk.

Ingredients

  • • 1 c. margarine, softened (2 squares)
  • • 1 1/2 c. white sugar
  • • 3 large eggs
  • • 1 tsp. vanilla
  • • 3 1/2 c. white flour
  • • 1 tsp. salt
  • • 2 tsp. baking powder

Instructions

  1. Preheat oven to 350’F and line 2 baking sheets with parchment paper.
  2. In a large bowl with an electric mixer, cream margarine and sugar until light and fluffy (about 2-3 min on high). Add eggs and vanilla and beat well.
  3. In medium-size bowl, mix flour, salt, and baking powder. Add to creamed mixture and stir well. Chill dough in fridge for 30 minutes
  4. Remove from fridge and roll dough into a large circle (1-4” thick). Use shaped cookie cutters dipped in flour to cut out cookies. Place about 12 cookies on each baking sheet.
  5. Bake for 8-10 minutes until light brown.
  6. Remove from oven and place on a wire rack to cool completely. Decorate with icing and coloured sugar.
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