These sugar cookies are absurdly addictive. I'm sorry in advance. I'm only allowed to make these during the holidays because I honestly have absolutely zero brakes with them. A time frame is necessary for me.
Optional to have them with frosting for extra sweetness or enjoy them on their own. Personally, I like to dip them in my coffee.
Cookie Ingredients:
1/2 cup salted butter, room temperature
1/2 cup white sugar
1/2 cup coconut sugar
1 egg, room temperature
2 teaspoon vanilla extract
1/2 teaspoon salt
1 3/4 cup all purpose flour
Frosting Ingredients:
1/2 cup salted butter, room temperature
*3 cups powdered sugar*
*2 Tablespoons milk (coconut will do, too)*
1 teaspoon vanilla extract
1/4 teaspoon salt
* asterisks here because I also like to add a little coffee or orange juice or whatever else I'm feeling fancy with instead of milk. Play around here and just find a consistency that works for you. But not too runny.
Recipe:
Beat the softened butter and sugar together with the paddle a stand mixer (use the paddle attachment). Add the egg and vanilla and beat until it's light a fluffy (about 2 minutes on medium-high).
Scrape down the sides of the bowl and add the salt and flour. Mis this all again until it has just come together and no excess flour is remaining.
Remove the dough and transfer it into either a ziplock bag, parchment paper, or saran wrap. Form a flat, oval disk and make sure it's air-tight. Refrigerate for at least an hour or overnight. This step is crucial!!
Preheat the oven to 350°F and line 2 baking sheets with parchment paper. On a floured surface, use a rolling pin to roll out the dough to about 1/4 inch thickness. Error on the thicker side, not the thinner.
Use a cookie cutter or the rim of a glass to cut out your cookies and carefully transfer to the prepared baking sheets. Continue to bring the dough all together again, roll it out, and cut shapes until all the dough is used up.
If you are not going to frost them, sprinkle a little bit of extra sugar on top here at this point.
Depending on the size of your cookies, bake for 8 minutes (or 9 if your cookies are a bit thicker!) until the edges are just slightly golden brown. If you have a cooling rack, slide it directly under the parchment paper to easily life the cookies from the pan to cool without disturbing their peace.
This will be hard: let them cool completely before frosting. Or eat them au naturel, add sprinkles, orange zest, a dusting of cacao? Whatever. Why hold back?
The recipe is originally from Broma Bakery and I have modified it slightly.
