This recipe was perfect without any additional sugar. I used a total of 2.5 teaspoons of vanilla and a few generous dashes of cinnamon and pumpkin pie spice (wanted to use nutmeg only but this was what was there). It was delicious! I can see why some people may have wanted a sweeter cookie if they were eating them plain, but I crushed peppermint candies on top before baking, so it really didn't need extra sugar.
For cut-outs, I stuck the bowl of dough in the freezer for 20 mins to harden a little, and then stuck balls of dough in between to sheets of wax paper. It's an easy trick to prevent dough from sticking to your rolling utensil. I then rolled the balls into flat circles and stuck them in the freezer for another 20, and fridge for 30. I'm from The Bahamas so the humidity makes it hard to keep dough hard for a long time, so I ended up sticking them back in the freezer for another 15mins before using christmas cut-outs to place the cookies on the cookie sheet.
I will say though that your cookies may not need a full 10 minutes. I followed the directions on the first batch and my first batch got more browned than I wanted. With the others, I had them in the oven for around 7 minutes and they were perfect. I went to a cookie swap event and there were a house favorite!
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This recipe was perfect without any additional sugar. I used a total of 2.5 teaspoons of...