Sugar cookie dough is a great way to create all sorts of interesting cookies with the same basic dough. Depending on how you cut the dough, or form certain shapes, the possibilities are endless.

See also:

Making and Decorating Sugar Cookies with Icing

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg
• 1 tablespoon milk
• Powdered sugar, for rolling out dough

Method

Place flour, baking powder, and salt in a work bowl, whisk together to combine. Set aside.

Place butter and sugar in the bowl of a stand mixer and beat until light in color.

Add egg and milk and beat to combine.

Put mixer on low speed, gradually add flour, and beat until the dough comes together.

Place the dough on parchment paper and form into a log. Roll up in the wax paper and refrigerate for at least 2 hours. This dough can be left in the refrigerator for the next day, or frozen for a month.

Preheat oven to 375 degrees F.

Now that the dough has harneded in the refrigerator unwrap the parchment paper and slice your cookies with a sharp knife to about 1/4 inch thick.

Lay out your sliced dough on a cookie sheet and place back in the refrigerator for 10-20 minutes.

Then bake for 10-14 minutes.

Store in airtight container for up to 1 week.

Sugar cookies are really easy to make and you can decorate them in any way you want. And because they are quick to make you can flavor them any way you like. Sometimes with a little icing or you can make a frosting to top them. You could always add food coloring to the dough for any color you like.

Sugar cookie dough is a great way to create all sorts of interesting cookies with the same basic dough. Depending on how you cut the dough, or form certain shapes, the possibilities are endless.

See also:

Making and Decorating Sugar Cookies with Icing

Method

Place flour, baking powder, and salt in a work bowl, whisk together to combine. Set aside.

Place butter and sugar in the bowl of a stand mixer and beat until light in color.

Add egg and milk and beat to combine.

Put mixer on low speed, gradually add flour, and beat until the dough comes together.

Place the dough on parchment paper and form into a log. Roll up in the wax paper and refrigerate for at least 2 hours. This dough can be left in the refrigerator for the next day, or frozen for a month.

Preheat oven to 375 degrees F.

Now that the dough has harneded in the refrigerator unwrap the parchment paper and slice your cookies with a sharp knife to about 1/4 inch thick.

Lay out your sliced dough on a cookie sheet and place back in the refrigerator for 10-20 minutes.

Then bake for 10-14 minutes.

Store in airtight container for up to 1 week.

Blonde Brownies are an interesting treat to have instead of the traditional chocolate brownie. The dough is very similar to chocolate chip cookie dough.

Ingredients

• 1 cup sifted all-purpose flour, (4 ounces by weight)
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts
• 1/3 cup butter, unsalted
• 1 cup packed brown sugar
• 1 egg
• 1 tablespoon vanilla extract
• 2/3 cup semisweet chocolate chips (we used half butterscotch and half white chocolate chips instead)
• 1/4 cup shredded coconut
• 1/4 cup chocolate sauce, too drizzle on plate

Method

Note: for a different experience we suggest doubling the batch, but using the same size pan for a thicker chewy brownie.

Starbucks started a new theme for some of their baked goods, specifically their new Outrageous Oatmeal Cookie. The focus is on healthy and natural ingredients. So we tried one of their new cookies. It was very good and we noticed a recipe card on the counter so that anyone could make them at home.

Method

Preheat oven to 350 degrees F

Blend together oats, flour, raisins, cranberries, baking powder, baking soda and salt; set aside. Beat butter and sugars until light and fluffy. Add egg, cinnamon and vanilla; beat until combined. Gradually add oat mixture; beat until combined.

Combine raisins for topping in separate bowl and set aside. Drop dough by rounded tablespoons, 2 inches apart, onto two baking sheets. Place one mounded teaspoon of raisins on top of dough. 

Bake until cookies are golden brown but still soft, 12 - 16 minutes. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

We had a craving for shortbread cookies and had some chocolate and walnuts around. Making shortbread is so easy and it doesn't use many ingredients so it is not too expensive or time consuming.

These are great to have with coffee and you can really top them with anything.

Method

Pre-heat oven to 300 degrees F. Middle rack. 

In a work bowl measure out the salt, flour then mix together with a whisk.

Cream the softened butter and powder sugar in a stand mixer, once light and fluffy add the vanilla.

Then slowly add the flour mix to the butter sugar mix on low speed. The dough comes together in a few minutes. Scrape the side of the bowl if necessary.

Take the dough and form it either on a sheet pan dusted with powdered sugar or a 8 x 8 inch pan. We just form it into a square but you can always make it into a circle.

Place the pan with the dough in the refrigerator for about 20 minutes for the butter dough to cool down and then place in the oven for about 40 minutes.

If you want you can score the dough ahead of time with a knife for easy cutting.

Once the pan comes out of the oven let it cool, then melt the chocolate and spread evenly across the top, then add some crushed walnuts.