Martha Stewart Perfect Sugar Cookie

Ideal Sugar Cookies Recipe Martha Stewart

WebMay 26, 2020 · Directions. Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the …

1. Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
2. Transfer dough to a clean surface. Shape into 2 disks, cover with plastic wrap, and refrigerate at least 1 hour.
3. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
4. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut into desired shapes and transfer to prepared sheets, spaced 1 inch apart. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer sheets to wire racks; let cool completely.

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Sugar Cookies Recipe Martha Stewart

WebOct 25, 2022 · In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and …

1. Sift flour, baking powder, and salt into a bowl. In a separate bowl, beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Turn out dough, and divide in half. Flatten each half into a disk, and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
2. Preheat oven to 325 degrees, with racks in upper and lower thirds of oven. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough on a lightly floured work surface to just under 1/4-inch thick, adding more flour as needed to keep dough from sticking. Chill in refrigerator until firm, about 30 minutes. Cut out cookies using desired cutters or templates. Transfer to parchment-lined baking sheets as you work. Roll out scraps, and repeat once. Repeat with remaining disk of dough. Chill cookies in freezer until very firm, about 15 minutes.
3. Bake cookies, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks. Decorate with Royal Icing.

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