Unfussy Sugar Cookies | Smitten Kitchen with Deb Perelman

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Start by introducing the concept of unfussy sugar cookies without the need for cold butter or cookie cutters.

List the ingredients: 1 cup cold unsalted butter, 1 cup granulated sugar, 3 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon fine sea salt, 1 teaspoon vanilla extract, and 1 large egg.

Use a food processor to combine the dry ingredients: 3 cups of flour, 1 cup of sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of fine sea salt.

Blend the dry ingredients until mixed, then add the diced cold butter and 1 teaspoon of vanilla extract.

Run the food processor until the butter is mixed into a sandy texture, with no large chunks remaining.

Add 1 large egg to the mixture and continue processing until the dough forms a ball and is smooth and buttery.

Divide the dough into two parts and roll out each part between two sheets of parchment paper without flour.

Chill the rolled-out dough in the freezer for under 10 minutes until firm enough to cut.

Peel back the top layer of parchment paper and cut the cookies using a ruler to mark 1.5-inch squares, then cut with a fluted pastry wheel to avoid scraps.

Transfer the cut cookies to a baking sheet with space between them.

Bake the cookies at 350°F for 10 to 12 minutes, watching closely for a golden edge.

Prepare a simple royal icing for decorating by mixing meringue powder or pasteurized egg white with powdered sugar to a loose consistency.

Dip the cooled cookies in the royal icing and allow them to dry.

Cooking Techniques

Equipment Needed

Allergens