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Dairy
Easy
20 Minutes
Diets 
Sugar cookies. It sounds so basic, but since baking is a science, there is much that can be understood about it. Follow the tips included to ensure success and become the neighborhood cookie queen! Here are two recipes you’re sure to enjoy. One is for a scoop or drop sugar cookie and the other is for a roll-out dough. For rolled-out cookies, you’ll need a sturdier dough that can hold up to all the abuse it will take. Once you’ve found your favorite cookie recipe, some simple adjustments can give you multiple variations.
3 cups flour
1 and 1/2 teaspoons Haddar Baking Powder
1 teaspoon kosher salt
1 and 1/2 cups cold butter (3 sticks)
1 and 1/2 cups sugar, plus extra for coating
2 eggs
1 tablespoon Gefen Pure Vanilla
5 cups flour
2 teaspoons Haddar Baking Powder
1 teaspoon kosher salt
1 and 1/2 cups cold butter (3 sticks)
2 cups sugar
4 eggs
1 teaspoon Gefen Pure Vanilla
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a medium bowl, mix all the dry ingredients. Set aside.
In a standing mixer fitted with the paddle attachment, cream sugar and butter for five minutes. Scrape down bowl once during mixing. Turn mixer to low and add eggs and vanilla. Slowly add dry ingredients, then beat for 30 seconds.
Scoop dough using a mini cookie scoop and roll into one-inch (three-centimeter) balls.
Roll each ball in sugar and place on a baking sheet, leaving one and a half inches (four centimeters) between cookies.
Bake in the center of the oven for nine to 11 minutes, just until edges start to brown.
In a medium bowl, mix all dry ingredients.
In a standing mixer fitted with the paddle attachment, cream butter and sugar for a full five minutes. Scrape down bowl once during mixing. Add eggs and vanilla and mix well. Add dry ingredients and mix just until combined. Cover dough and chill in the refrigerator for at least one hour.
When ready to roll out, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Roll out dough on parchment paper to 1/4- to 1/2-inch (one- to two-centimeter) thickness. Cut out desired shapes, leaving one and a half inches (four centimeters) between cookies, and remove excess dough. Re-roll extra dough and use in another round of cookies. Gently transfer the parchment paper to a baking sheet.
Bake in the center of the oven for six to eight minutes.
Photography by Baila Rochel Leiner
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