This recipe produces a simple crisp sugar cookie that is not too sweet and can be cut into Chanukah dreidels or any shape you choose. Bake the cookies first and let them cool completely before icing, glazing, or painting them. Or just scatter the tops of the unbaked cookies with colored sugar sugar or sprinkles. Either way everyone will love them!
Prep time: Dough-10 minutes
Chilling: 2-3 hours or overnight
Cutting shapes: 30-45 minutes
- 1/2 pound butter or parve margarine, softened
- 1 cup sugar or light brown sugar
- 1 large egg
- 1 teaspoon Vanilla Extract
- 2 2/3 cups flour plus extra for rolling dough
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- Place margarine or butter and sugar in mixing bowl and beat on medium speed until light and fluffy. Add vanilla and egg and beat until well blended. Pour in dry ingredients. Beat on slow speed until dry ingredients begin to become incorporated. Scrape the dough down from the sides of the bowl and continue to beat on medium speed until dough has formed. Turn dough onto a floured surface and knead for two minutes. It will be quite soft. Shape the dough into a thick rectangle and wrap in waxed paper or plastic wrap for several hours. This dough never gets really stiff so you won't have to soften it when you decide to roll it out.
- Preheat oven to: 350° F.
- Sprinkle flour onto a flat surface. Remove dough from fridge and cut into thirds. Roll one third at a time into a 1/8th inch rectangle. Cut out cookies with your chosen cutter. Remove excess dough from around the shapes. Lifting the cookies off the floured surface with a spatula is the best way I've found for them not to break. If they do break a little, you can press them back together again with your fingers when they are on the cookie sheet. You can place them close together- about 1/2 inch between them- on the sheet because they do not spread. Reroll dough and repeat process until cookie sheets are full. Bake in middle level of the oven for about 10 minutes or until cookies are slightly browned. Depending on your oven, you might have to reverse the cookies sheets from one shelf to another after five minutes. Let cookies cool for five minutes before placing them on cooling rack. These cookies may be frozen.
Recipe and Photo courtesy of Gloria Kobrin of Kosher By Gloria