Sugar Cookies from Angelett
This sugar cookie recipe has been a family favorite for years. It came from my mother-in-law, and my family and friends rave about them every time I make them.
This sugar cookie recipe has been a family favorite for years. It came from my mother-in-law, and my family and friends rave about them every time I make them.
- Carbohydrate 27.9051418055556 g
- Cholesterol 52.2322222222222 mg
- Fat 13.7855805555556 g
- Fiber 0.3604180612829 g
- Protein 2.10996430555556 g
- Saturated Fat 7.833812 g
- Serving Size 1 1 Serving (55g)
- Sodium 99.5563055555556 mg
- Sugar 27.5447237442727 g
- Trans Fat 0.977225055555553 g
- Calories 242 calories
Step-by-step
- Cookie dough - Cream butter well, add white & brown sugar slowly cream well.
- Beat eggs and water and vanilla in seperate bowl.
- Mix & sift dry ingredients & add alternating with wet ingredients to butter & sugar.
- Mix well.
- Cut batter in half and wrap each half in wax paper and chill overnight before rolling out dough.
- Roll on a floured board & cut into shapes about 1/8" thick or thicker for softer cookies.
- Bake in 350 oven for 8-10 minutes on ungreased cookie sheets or until lightly golden.
- For soft cookies don't over bake.
- Cool on wire racks.
- Makes 6-8 Dozen depending on the size.
- Be creative and make animal shapes, hearts or christmas shapes etc.
- I make them simple as there are no little ones around anymore.
- Buttercream Icing * for icing - Cream butter and shortening add confectioners sugar, vanilla and milk, beat well, add more milk if needed to desired consistency.
- If you like a lot of icing you may want to make more.
- My family likes alot of frosting so I usually make 1 1/2 times this icing recipe.
- These cookies freeze well in layers of wax paper in a tin can.
- Taste great right from the freezer!
The Power of the Overnight Chill
The ingredient list omits the critical physics of flour hydration. Chilling the dough overnight allows the six cups of flour to absorb the moisture from the eggs and water completely. Skipping this rest leads to spreading in the oven. Wrap the dough tightly in wax paper to prevent surface drying during refrigeration.Rolling and Baking Parameters
Roll the chilled dough on a heavily floured board to one-eighth of an inch thick for crisp edges, or slightly thicker if soft centers are desired. Bake on ungreased sheets at 350 degrees Fahrenheit. Remove the batches between 8 and 10 minutes when the bottoms show a faint golden tint. Over-baking destroys the tender crumb.Scaling and Storing Dynamics
Halving this large batch requires careful egg division; beat a single egg and weigh it to split it evenly if necessary. Conversely, multiplying the yield is straightforward since the fat-to-sugar ratios remain stable. Store finished cookies in layers separated by wax paper inside an airtight tin.
