JasmineRichelleBakes: Sugar Cookies For The Win!

Ok here is cookie post number three. I decided on sugar cookies because they are also a classic christmas cookie staple. I have to be honest, sugar cookies are my least favorite cookie ever. I would say I like them a little better than oatmeal raisin. Actually out of all the christmas cookies, sugar would definitely be on the bottom. Since I enjoy baking for others, I chose sugar because I know people like them, and I figured I could practice more with royal icing. I also wanted to split the dough and do something different and make red velvet sugar cookies. Red velvet flavored anything to me screams Christmas and it is a flavor that I enjoy. I love red flavored things. I think they came out great.

Yummy Sugar Cookies

Sugar Cookie Dough

1 cup unsalted butter softened to room temperature (226g)
1 cup sugar (200g)
1 1/2 teaspoons vanilla extract
1 large egg
2 1/2 cups all-purpose flour (315g)
3/4 teaspoon baking powder
3/4 teaspoon salt

Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.

Butter Butter Butter

Add egg and vanilla extract and beat until completely combined.

There is an egg in there you just can't see it.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients into wet until completely combined.

Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that's OK!).

This is where I added some red velvet emulsion for flavor and color to the remaining dough

Cover with clear wrap and mold into a disk. Repeat with remaining cookie dough in another piece of cling wrap. Transfer dough to refrigerator and chill for at least 2-3 hours

Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.

Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to 1/8" (for thinner, crispier cookies) or 1/4" (for thicker, softer cookies). Continue to add flour as needed both on top of and beneath the dough so that it doesn't stick.

Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.