Wednesday, October 21, 2009

GO Phillies! - Sugar Cookies

Game 5 is underway and my Phillies have a chance to clinch a spot at the World Series tonight. The least I can do to wish them luck is.....bake? Yes, we don't have tickets (we didn't win the lottery the team ran), so we're watching from our living room and enjoying these sugar cookies from Alton Brown. (the icing was store bought because I have learned that I do not possess the skill to make a quality icing from scratch!)

Alton Brown's Sugar Cookies


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


Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric 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 mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Recipe Notes
Like alot of others, I found the dough very hard to work with. It kept sticking to my rolling pin even after using the powdered sugar on it. I had one un-iced and it tasted really good though, unlike some reviews stated. I cut the white flour with whole wheat and also used smart balance butter spread instead of real butter. The cookies had to go the whole 9 minutes to brown on the edges in my oven. I would definitely make them again!


1 comment:

  1. Great cookies! Now make another batch for the World series! Woohoo!