These sugar cookies get their name from the light dusting of “sand” (confectioner’s sugar) across the surface.
This is one of the more complex recipes in this cookbook, but it can be done in several steps which is helpful.
First, we make the dough.
The butter is mixed with an electric mixer until it’s soft, and then sugar is added in and it’s beaten again. Then eggs and vanilla are mixed in, followed by (finally) the flour and salt.
Then it’s all rolled up into a ball, flatted into a disk, wrapped in plastic wrap, and stored in the fridge for at least 10 minutes.
Now, the butter I used was beyond “room temperature” and moved to “partially melted,” so despite what the recipe said, the dough was never hard and tough to work with at this stage. If anything, it was very soft.
I wasn’t able to form it into a ball at all without it falling through my fingers, so instead I plopped it onto a square of plastic wrap and formed a disk with my hands the best I could.
At this point, you can leave the dough be in the fridge for longer if you’d like. I left it for a full 24 hours and continued the following day. You’ll just need to let it thaw out a bit longer instead of working with it right away.
When you’re ready, the dough is rolled flat and cut into shapes. When you run out of space for your cookie cutter, just form the remaining dough into a ball and re-roll it out. My cookie cutters are packed in the bottom of my Christmas box, so I just ended up using the mouth of a wine glass to cut the dough.
At first the dough was very tough to work with, likely because it had been in the fridge for so long. But it became softer and softer the more I worked with it.
I think there was just not enough flour in this recipe to begin with. It was constantly sticking to everything, and would not keep together. Peeling the cut cookies off my table was very difficult, and more than once the cookies ended up coming off in pieces.
The longer I worked with the dough, though, the less sticky it became…probably because I started heavily flouring the table and roller. So I would recommend adding a bit more flour in the beginning to make your life easier later on.
The cookies are finally ready to go into the oven! Once they were cooked, they cooled on a cooling rack and were sprinkled with confectioner’s sugar before serving.
These were a little too chewy for me (not soft enough) but they were very tasty! They’re basically sugar cookies.
To be fair, I have never given a sugar cookie a 10/10, so maybe they’re just not my thing.
Difficulty: Average / Challenging
The dough for this recipe was tricky to work with, in my opinion. It was extremely sticky, and I found I had to add a lot of flour for it to stop sticking to my work surface and rolling pin.
This recipe includes butter, sugar, eggs, vanilla, flour, and confectioner’s sugar – all things you likely have in your fridge or pantry already.
Either add more flour to the dough at the beginning, or be very liberal with the flour while you’re in the cookie cutter stage.
If you’re going to leave the dough in your fridge for longer than 10 minutes, then take it out a bit early to let it warm up a bit before you start working with it again.