I’ve always been intimidated by sugar cookies. I’m not sure why, because they may actually be one of the easiest cookies to make. If you’re going to make roll out cookies, there is a time commitment involved but other than that, they’re a simple cookie with a lot of nostalgia value.
Sometimes they can fall a little flat though, so I added brown sugar and pumpkin pie spice to make them a little less bland when not being used as a vehicle for frosting. Because while frosting’s awesome, sometimes you just want a cookie.
Modified from the Fannie Farmer Baking Book
2 sticks butter
1 cup white sugar
1/4 cup packed brown sugar
1 table pumpkin pie spice
3 cups flour
1 table vanilla extract
1/2 tea baking soda
1 tea salt
Preheat oven to 375.
Cream sugars and butter, then add vanilla and eggs, beating until just combined.
Add dry ingredients and mix till well combined.
Chill for up to 2 hours and roll out, cutting out with your favorite rolling pin. Bake for 11 minutes -or- bake as drop cookies unchilled for 11 minutes.
Baking this season? Feel free to link up your recipes~