Sugar Cookie Dough
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Yields:
70
Total Time:
3 hrs
Cal/Serv:
100
Simplify your holiday baking this season: With just one dough recipe, you can create dozens of distinctive cookies. During the holidays, a gift of cookies is always appreciated — and never returned! Artfully arrange a variety of freshly baked cookies in a paper brioche baking pan, and present to family and friends with a handwritten, kraft paper card.
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Ingredients
- 2 cups butter
- 1 1/2 cups sugar
- 2 eggs
- 3 egg yolks
- 2 tsp. vanilla extract
- 5 cups flour
- 1 tsp. salt
- 1 1/4 tsp. ground cinnamon
- 1/4 tsp. ground allspice
Directions
- Step 1Beat the butter, using a mixer on medium-high speed. Beat in the sugar, eggs, yolks, and vanilla. Reduce mixer speed to medium-low and beat in the remaining ingredients. If tinting dough, add food coloring.
- Step 2For chocolate dough, reduce flour to 4 1/2 cups and add 2/3 cup cocoa. For hand-formed cookies, transfer to an airtight container. For rolled and cut cookies, divide dough in half, form into 1-inch-thick slabs, and cover tightly with plastic wrap. For sliced cookies, use parchment paper to roll dough into logs.
- Step 3Chill dough at least 2 hours. And chill formed cookies 20 minutes before baking at 350 degrees F on parchment-lined baking pans 10 to 15 minutes, depending on cookie size. For tinted-dough cookies, reduce oven temperature to 325 degrees F and bake 12 to 18 minutes.Nutritional information is based on 1 two-inch round cookie.
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