Sugar cookies are my favorite. They taste good, they are pretty to look at and they are a Brethauer family staple. We first learned the recipe when my family took a trip out West and visited my pen pal (who was the daughter of my father’s medical school roommate) and her mother made them in the shape of starts. Since that point, we’ve often referred to them as “star cookies” regardless of the shape we chose to make.
For Valentine’s Day, I decided to make some heart-shaped “star cookies.” I often make these in 2 (sometimes 3) steps.
First you have to make the dough. then refrigerate it for at least an hour before rolling out. And I tend to wait a day before frosting the cookies. That way, you can ensure that they are 100% cooled and you don’t get too tired!
Rolled Sugar Cookies (AKA Star Cookies)
1 cup sugar
1 cup butter (softened)
3 Tablespoons half-n-half
1 teaspoon vanilla (I use vanilla bean paste)
3 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
- Combine dry ingredients. Set aside.
- Beat sugar and butter until flurry. Add half-n-half, vanilla and egg. Mix well.
- Add dry ingredients in two parts. Blend.
- Wrap dough in plastic wrap. Chill for at least one hour.
- Roll dough onto well floured surface. Cut with cookie cutters. (*Don’t roll the dough too thin, unless you want crispy cookies!)
- Bake at 400 degrees F for 8 minutes.
Stay tuned for tomorrow’s post on frosting!