sugar cookie recipes

How to Make Cookies

Everyone should learn how to make cookies. They are not difficult to make and can be finished in no time at all.

One of lifes pleasures is eating a warm cookie fresh from the oven. For many of us a cold glass of milk and a warm cookie brings fond memories of when mom or grandmom would bake for us and our family.

At Bend Cookie Company we makes lots and lots (and lots) of cookies everyday, but there is still something magical about making a batch of cookies in our home. The sights and smells, the smile on the kids faces as they anticipate that first batch out of the oven.

I am writing this in January and after the busy holiday season I have sugar cookies on my mind. So, I thought what better way to encourage everyone to get up and bake some cookies than to start with an easy sugar cookie recipe.



Ingredients

  • 3 Cups All Purpose Flour
  • 1 Cup (2 Sticks) Unsalted Butter - Room Temperature
  • 1 Cup Confectioners Sugar
  • 1 Large Egg
  • 2 Tsp Vanilla Extract

Directions

Preheat oven to 375 degrees.

Whisk flour and salt together in separate bowl and set aside.

In mixer bowl cream butter and sugar until light and fluffy using paddle attachment (approx 3 min.).

Add the egg and beat until well incorporated, add vanilla.

Add flour to the butter mixture in thirds. Mix just until flour is blended - do not over mix.

Turn your dough out onto the work surface and divide into halves or thirds and cover with plastic wrap.

Refrigerate until firm - 1 to 2 hours.

Preheat oven to 350 degrees

Lightly dust work surface with flour. Roll dough to 1/4" thick, sprinkling flour on rolling pin and work surface to prevent sticking.

Roll and cut shapes and place on parchment lined baking sheet in the center of the oven.

Bake for 12 to 16 minutes until edges begin to brown.

One of the great things about this recipe is that you probably have most of the ingredients already in your pantry...if not, pick up a little extra for next time.



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“A balanced diet is a cookie in each hand”

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