Sugar Cookies – Large

Makes about 3 to 4 dozen, depending on size
Prep time: 25 minutes
Cook time: 10 minutes

This recipe is for making large, durable sugar cookies less prone to spreading during baking or breaking into pieces during decorating. Follow this recipe if you want a light, tender, a finely textured cookie with a clean, fresh taste and a smooth surface for decorating.

Ingredients

4 1/2 cups all-purpose flour
1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups unsalted butter – softened
• 1 cup India Tree Caster Sugar
• 1 large egg
• 2 teaspoons lemon juice, freshly squeezed, or vanilla extract

Equipment

• Large bowl
• Electric mixer with bowl
• Measuring cups – dry
• Measuring spoons
• Lemon squeezer
• Plastic wrap
• 2 cookie sheets
• Parchment or 2 Teflon baking pads
• Cookie cutters
• Cooling rack

Instructions

1. Preheat the oven to 350 F.
2. In a large bowl combine flour, baking soda, and salt. Set aside.
3. In an electric mixer on medium speed, cream butter and sugar until light and fluffy, about 4 to 5 minutes. Add egg and lemon juice. Beat until well mixed. With the mixer on low, beat in flour until just combined.
4. Divide dough into four pieces, form into disks and wrap each disk in plastic. Refrigerate until firm, at least 1 hour.
5. Line two cookie sheets with parchment paper or Teflon baking pads.
6. Roll out one dough disk on a lightly floured work surface until it is 1/4-inch thick. Cut out desired shapes with cookie cutters. Place 1/2-inch apart on prepared sheets.
7. Bake until edges just start to brown, about 10 to 12 minutes. Transfer to cooling racks. Repeat with the remaining dough. Let cool completely before decorating.