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Wednesday, December 18, 2013

[Slice-and-Bake Sugar Cookies] Versatile Cookies for Any occasion - Easy to make

I was asked to bring some treats to share at the refreshment after the kids' Christmas recital of their music school. There were different things you could bring, but I obviously picked baked goods as I love baking. :) I baked my signature eggnog cake and made a couple dozens sugar cookies. I know that I call so many things my signatures. But, I can't just pick one! You can see my 'signature eggnog cake' recipe here:

There are thousands of sugar cookie recipes. Sugar cookies are easy to make. Some decorations may be tricky.  But, usually simple sprinkles are enough. I've been subscribing Everyday Food for a few years. Now it became an appendix(?) to Martha Stewart Living, but it was a separate publication until last year. I've kept every single issue of this small magazine, but one of my favorite ones are the special issues for holidays. Especially 'Holiday 2006' edition - Collectible cookie edition is the one I use the most.

I like making sugar cookies since they are such versatile treats that can be decorated in many different ways. I rolled the log over the sprinkles this time. It takes one minute to decorate, but the plain sugar cookies transform into Christmas sweets!

Here goes the recipe for the Slice-and-Bake sugar cookies.
(Adapted from page 38 Everyday Food, Holiday 2006 edition)

(makes 24. You can simply double the recipe to make more!)
1 + 1/2 sticks (12 tablespoons) unsalted butter, room temperature
3/4 cup sugar
1 large egg yolk, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
sprinkles or sugar (optional)


1. With an electric mixer, beat butter until light and fluffy, scraping bowl as necessary.

2. Add 3/4 cup sugar, and beat until combined.

3. Beat in egg yolk and vanilla.

4. Add flour and salt and beat until combined. Don't over-beat!

5. Transfer dough onto a piece of parchment or waxed paper. 

6. Using the paper so dough won't stick to your fingers, roll into a log, about 2 inches in diameter.

7. Wrap well, and twist end of paper to seal. Refrigerate until firm, at least 60-90 minutes. I usually make the dough ahead and refrigerate for a couple of days. You can leave the log in the fridge upto a week, or freeze up to 3 months in a resealable bag.

8. Preheat oven to 350 degrees Fahrenheit (or 180 degrees Celsius).

9. When ready to bake, roll the log in the 1/2 cup red or green decorating, if desired, to coat.

10. Slice the log into 1/4-inch-thick discs.

11. Place on a baking sheet, and bake until golden brown, about 15 minutes. I overcrowded the baking sheet since I had too many to bake, but if not, please don't overcrowd the sheet. 

Otherwise you will end up with the misshaped cookies stuck with each other, like mines:(

12. Let cool 5 minutes, then transfer cookies to a wire rack to cool completely.

They are crumbly and heavenly :)


Slice-and-Bake Sugar Cookies

1 comment:

  1. Thanks so much! I lost my copy of this recipe and have been searching a couple of years for it!