The Best Rolled Sugar Cookies
We have yet again made this tender, delectable and easy recipe. And it is easy but as the saying goes, the devil is in the details.
For great flavor, use salted butter, and 2 teaspoons salt and 2 teaspoons vanilla for the recipe.
The type of flour can make a huge difference, for this recipe, use a national brand bleached all purpose flour. If your cookies made by this recipe, seem a little dry, maybe you are using a higher protein flour like an unbleached, or a King Arthur flour, in which case you would need to slightly decrease the flour.
Brand of butter can really make a difference. For instance Costco salted butter seems to give better results for me than the typical national brand from the grocery store. European butter is extra rich and might require adjustments. Mix the dough just the minimum necessary after the flour is added, to keep them tender. Chill in 4 wrapped disks at least several hours before rolling.
For the baking, bake only one sheet of cookies at a time, in the center of the oven, at 350, always on parchment and only on a light colored baking sheet, for even baking. Bake till shiny appearance disappears and then do a quick touch test while they are still in the oven. I pull them out when they are dull looking, firm-ish to the touch and yet no browning at all on edges. Keep them on the hot cookie sheet for about 5 more minutes and they will continue to cook a bit. Then just slide the whole parchment off and let finish cooling.
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Dec. 16, 2011