Icebox Sugar Cookies Recipe
Here’s a recipe simple enough to fit into a busy holiday schedule but tasty enough to make a lasting impression. The standard sugar cookie is great on its own, but for different personality types on your holiday list, we’ve got variations: Mexican chocolate for the sweets fan, coconut-date for the racy adventurer, and Meyer lemon and black pepper for the subtle sophisticate. Or maybe they’re just all for you.
Game plan: Make extra batches, wrap them in plastic, and freeze for later use. To finish, take them out of the freezer and slice and bake as directed. The dough can be frozen up to a month. This basic recipe tastes great when the log is rolled in spiced sugar (1 cup granulated sugar and 1/4 teaspoon ground nutmeg, cinnamon, or cardamom) prior to slicing.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 8 tablespoons unsalted butter (1 stick), at room temperature
- 1 cup granulated sugar
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 1 large egg, at room temperature
- Whisk together flour, baking powder, and salt in a medium mixing bowl to aerate and break up any lumps. Set aside.
- Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla and blend well. Scrape down the bowl, add the egg, and mix well. Put the mixer on low, add the flour mixture, and mix until just incorporated.
- Turn dough onto a piece of plastic wrap, shape it into a log approximately 12 inches long and 1 1/2 inches in diameter, and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
- When ready to bake the cookies, heat the oven to 350°F and arrange a rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes.
I wanted to test the do-ability & palability of these cookies for the holidays, so I made all the doughs and baked 1 dozen each for Labor Day, then for a school get-together (to test them after being frozen).
They're all lovely to me. Generally, the Lemon/Pepper & Coconut/Date weren't as popular as the conventional plain & chocolate. My close friends--borderline foodies to gourmet snobs--were...+READ
I wanted to test the do-ability & palability of these cookies for the holidays, so I made all the doughs and baked 1 dozen each for Labor Day, then for a school get-together (to test them after being frozen).
They're all lovely to me. Generally, the Lemon/Pepper & Coconut/Date weren't as popular as the conventional plain & chocolate. My close friends--borderline foodies to gourmet snobs--were nuts for them all, especially the Lemon/Pepper, which is good since they're the ones getting holiday plates!)
I found that I was low on a-p flour so I made plain & lemon with white whole wheat and the other 2 with whole wheat; they were all yummy & minimally coarse. When I asked for comments, the only person who mentioned the flour liked it (in the chocolate version).
I'm definitely making several logs to freeze for holiday bakings and will include a few with minced candied ginger (maybe, + lime? orange?), because that's my favorite flavor!
Thanks CHOW!-COLLAPSE