Baked Classic Sugar Cookies

Yes, sugar cookies are baked, but this recipe is from Baked: New Frontiers in Baking. I felt a yen to make some sugar cookies, and Baked had been sitting, neglected, on my shelf for most of the summer. I don't have a go-to sugar cookie recipe, I'm always looking for the holy grail of sugar cookies, and I thought I'd try the Baked version of "classic" sugar cookies this time. I have to say, this book is worth every single penny. I have never made a recipe from this book that hasn't been absolutely delicious!


The preface to the recipe promises a "simple, chewy cookie," and I was immediately smitten with that promise. I don't like a crispy sugar cookie, I prefer mine to be soft and buttery (but not too buttery) with a sweet hit of vanilla and sugar. That said, sugar cookies aren't my favorite cookies, and it's hard for me to get really excited about them. When I was in Houston for the big moving preparation in May, I did come back with some extra cookie cutters, though, and I wanted to use them. Summer in Houston isn't exactly a time when one thinks, gosh, I'd really like to bake today. So, I have several cookie cutters with a summery theme that have literally never been used before, such as the whale and the lighthouse.

If this recipe doesn't make the "perfect" sugar cookie, I have to say that it comes darn close. I loved Dorie Greenspan's sugar cookie recipe, but it's fairly difficult to cut out that dough. The Baked recipe might become my go-to sugar cookie recipe. It's nice and soft, and the flavor of the cookie is a perfect mix of sweetness and buttery goodness. The preface to the recipe also states that these cookies are "the perfect canvas for our favorite minimal, almost stark, decoration. A bright white sugar cookie with a few colorful accents really makes a statement when compared with the color overload of most cookies." Well, as you can see, I went for the color overload option. It is summer, after all, and I wanted bright, fun cookies. I had some issues with decorating; I couldn't decide whether or not the fish should have fins or not, but overall this was a fun project.

I brought some of the cookies to a potluck for work, and people looked at me like I had two heads. I think I don't give off the domestic goddess vibe, or something. They were a big hit at work, and there were lots of questions. I have to say, though, my favorite question (and it was asked a couple of times) was: "how do you get the cookies into the shapes?" You can ponder that and decide what you think.


Classic Sugar Cookies
Baked: New Frontiers in Baking
Yield: 15-18 2 1/2" cookies

For the Cookies:
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cups (1 1/2 sticks) unsalted butter, softened
2 tablespoons cold vegetable shortening
2/3 cup sugar
1 large egg
1 teaspoon pure vanilla extract

For the Icing:
2 cups confectioners' sugar, sifted
2 large egg whites (I subbed meringue powder)
2 teaspoons freshly squeezed lemon juice (you'll have to add a little extra water if you sub meringue powder for the egg whites. Just add it slowly, a little at a time)

Make the Classic Sugar Cookies:
In a medium bowl, whisk together flour, salt, and baking powder and set aside.
In the bowl of an electric mixer fitted with paddle attachment, beat the butter, shortening, and sugar together until light and fluffy. Add the egg and vanilla and beat until just combined. Add the flour mixture and mix until incorporated. Wrap the dough in plastic and refrigerate for at least 4 hours.
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Dust a work surface with a sprinkling of flour. Unwrap the chilled dough, and put it directly on the work surface. Roll the dough to 1/4" thick. Use your favorite cookie cutter to cut shapes in the dough, and transfer the cookies to the prepared baking sheets.
Bake the cookies for 12 minutes, until they are set but not browned. Remove from the oven and place the baking sheet on a cooling rack for 5 minutes. Use a spatula to transfer the cookies to a rack to cool completely.

Make the Basic Royal Icing:
In a large bowl, whisk together sugar, egg whites, and lemon juice until the mixture is completely smooth. The mixture should have the texture of a glaze. If the mixture is too thin, add a bit more sugar. If the mixture is too thick, add a few drops of lemon juice. You can add a few drops of food coloring if desired, or you can divide the icing among many mixing bowls if you need more than one color.
The best way to ice sugar cookies is with a pastry bag fitted with a small or medium tip. First, outline the cookie or design, then fill it in. Let the icing harden before serving.
The cookies can be kept in an airtight container for up to 3 days.