It’s almost cookie season in my home, and we’re not talking Girl Scout cookies. Nope, I love the holiday season because I get to make lots of different types of cookies and share them with friends and family. In fact, we have a cookie making day in December with my mom and my sister who are equally enthusiastic about making cookies.
I’ve been making this sugar cookie recipe from Martha Stewart’s Christmas book for years. It is my go-to recipe because it works and it freezes well. I like to make at least 2 double batches during November for our December cookie baking session. I’ve included the amounts for doubling the recipe after the ingredients. Depending on the size of your cookie cutters, a single batch will make about 2 dozen cookies.
Sugar – yes, I use white sugar for this recipe. Besides making kombucha, I can’t think of any other time I use white sugar anymore. The organic sugar just doesn’t work as well for whatever reason. If you want to use organic sugar, I would run it through the food processor first. I think the organic sugar is a bit gritty otherwise.
- 1 stick butter (2 sticks)
- 1 cup white sugar (2 cups)
- 2 cups whole wheat pastry flour (4 cups)
- ½ teaspoon baking powder (1 tsp)
- 1 egg, gently beaten (2)
- 2 T water (4 T)
- ½ teaspoon vanilla extract (1 tsp)
- Cream the butter and sugar in a mixing bowl. Add the dry ingredients to the butter/sugar mixture and mix until thoroughly incorporated.
- Add the egg, water, and vanilla to the mixture, and mix well again.
- Put the dough into the fridge to chill for at least an hour before rolling. If you need to freeze the dough, shape it into rounds and wrap them very well.
- Preheat the oven to 350 F.
- On a floured surface, roll the cookie dough out. I like to use a floured wooden board on my kitchen table which is about waist high. When rolling, I prefer my cookies to be a little thicker when they bake to keep them a little softer. Rolling a thinner cookie will crisp it up in the oven.
- Using cookie cutters, cut out shapes and place them on baking sheets lined with parchment. Frugal tip - the parchment paper can be re-used a few times or more, depending on the type of cookie being baked on them.
- Bake for 10 to 12 minutes, making sure the cookies do not brown. Cool them completely on racks before decorating.