Sugar Cookies - Large
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, finely textured cookie with a clean, fresh taste and a smooth surface for decorating.
|4 1/2||cups all purpose flour|
|1/2||teaspoon baking soda|
|1 1/2||cups unsalted butter – softened|
|1||cup INDIA TREE Caster Sugar|
|2||teaspoons lemon juice – freshly squeezed or vanilla extract|
- 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
- Preheat oven to 350 F.
- In a large bowl combine flour, baking soda, and salt. Set aside.
- 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 mixer on low, beat in flour until just combined.
- Divide dough into four pieces, form into disks, and wrap each disk in plastic. Refrigerate until firm, at least 1 hour.
- Line two cookie sheets with parchment paper or Teflon baking pads.
- 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.
- 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.