Sugar cookies to make you dance

There are days when the mountain calls, and to ignore its invitation to explore would be criminal. There are moments when a steaming flat white from your favourite coffee shop is all that will do. On other occasions, a stroll through an organic market with homemade jams and vegetables with their earthy grit still clinging is required to remind us that some things do in fact grow on trees.

And on other days, the only thing to do is bake.

That baking does something to the soul, is one of the eternal truths of the kitchen. Fluffy cupcakes with buttercream icing, chocolate chip brownies, delicate meringues, spicy gingerbread men, carrot cake with roughly chopped pecans and cream cheese frosting….

And sugar cookies.

Today, we bring you a rather fantastic recipe for probably the best Sugar Cookies ever. Set time aside, and make these guys. Also, if you have been stumped before by the confusing American ‘stick’ of butter:

1 stick of butter = 8 tablespoons = 1/2 a cup = 113 g

Now you know.

Sugar cookies (thank you to Dine le Roux, for this recipe)

2 sticks + 2 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
3/4 teaspoon vanilla
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets lined with parchment paper. Bake for 6-8 minutes or until barely golden around the edges. Cool on wire rack.

If you bake them, send us photos. Okay bye.