Once you get into the habit of properly softening your butter, you’re most of the way to baking great cookies. However, it is important to learn how to properly beat (or cream) butter and sugar. You can use an electric mixer or a spoon for most cookie recipes. Beat your sugar and butter until the mixture looks fluffy and light in color.
Roll out approximately 1 1/2-2 cups of dough at a time (or whatever amount you have room for on your workspace). Cut cookies with seasonal cookie cutters. Place cookies on parchment-lined cookie sheets for easy clean up. Sprinkle with colored sugar sprinkles. Bake 6-8 minutes or until edges turn golden brown.
This healthy shortbread cookie recipe uses white whole-wheat flour instead of white flour. The light-colored flour is mild in flavor, adding nutrients without overpowering the classic shortbread taste. These cookies are easy to make, so they're perfect for a holiday cookie swap or afternoon tea.
Then use a butter knife or metal spatula to level off the top. Sugar: Sugar does more than just add sweetness, sugar also helps your cookies brown and gives them a tender texture. To measure granulated (white) sugar, simply dip your measuring cup into the sugar and level off with a knife or other flat-edged utensil.