Sugar cookies have a long history. The cookie is most likely derived from an early, unleavened bread called a jumble, and were most likely perfected in the eighteenth century by German settlers, who called them Nazareth Sugar Cookies, a name taken from Nazareth, Pennsylvania, where the settlers made their new home. As their name implies, sugar cookies get their distinctive flavour and texture from the sugar in the dough, which makes them sweet and crisp.
Part of the enjoyment of sugar cookies is taking part in their creation. Always a favourite around the holidays, especially with children who love to take part in the baking and decorating process, sugar cookies are a classic that needn’t be saved only for Christmas. With the variety of uniquely-shaped cookie cutters, coloured food paints, finishing sugars, and other embellishments now available, why not serve some to celebrate other holidays as well?
Ingredients:
- 1/3 cup butter
- 1/3 cup shortening
- ¾ cup sugar (brown sugar may be substituted, and will yield a softer cookie)
- 1 tsp. baking powder
- pinch salt
- 1 egg
- 1 tsp. vanilla
- 2 cups flour
For the icing:
- 1 cup icing sugar
- 2 tsp milk
- Assorted food colourings to tint the icing
- Assorted embellishments, such as sprinkles, silver balls, stamps, etc.
Note: Another delicious choice for frosting sugar cookies is to use royal icing, which is a little more complex than the basic icing outlined here. Royal icing will set quite firmly, and is therefore a great choice to use if giving the sugar cookies as a gift or using them as part of the dessert table at a celebration, such as a wedding.
Directions:
- Preheat oven to 375 degrees.
- Cream together butter and shortening until they are thoroughly mixed.
- Add sugar, baking powder, and salt. Mix until well combined.
- Beat in egg and vanilla and as much flour as possible with mixer.
- Stir in remaining flour and mix until you have smooth dough.
- Form the dough into a ball.
- Cover and chill for one hour.
- Roll cookie dough out on floured surface. Dough should be about ¼ inch thick.
- Using cookie cutters, cut out cookie shapes.
- Remaining dough may be re-rolled and cut once more before becoming too tough.
- Place cookies on baking sheet lined with parchment paper.
- Bake for 7 – 8 minutes until bottom and edges are golden.
- Remove cookies to a wire rack to cool completely before decorating.
Preparing the icing:
- Gradually mix icing sugar and milk together until icing has a thick but spreadable consistency.
- Add food colouring according to the package instructions to create desired colours.
- Decorate cookies once they are completely cooled.
References and Further Reading
Elliot, Sara. Everything You Ever Wanted to Know About Sugar Cookies. HowStuffWorks.com
Wikipedia. Sugar Cookie. Wikipedia.com
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