Quality Ingredients for Creative Cooks
Sugar Cookies - Small to Medium Sized  This recipe is most suitable for bite-sized to medium-sized cookies.   Follow it if you want a light, tender, finely textured cookie with a clean, fresh taste and a smooth surface for decorating.

Sugar Cookies - Medium

Makes about 4 dozen cookies, depending on size of cutter

This recipe is most suitable for bite-sized to medium-sized cookies. Follow it if you want a light, tender, finely textured cookie with a clean, fresh taste and a smooth surface for decorating.

INGREDIENTS
2 2/3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup INDIA TREE Caster Sugar
1 large egg
2 teaspoons lemon juice, freshly squeezed
EQUIPMENT
  • Large mixing bowl
  • Electric mixer with a bowl
  • Measuring cups – dry
  • Measuring spoons
  • Lemon squeezer
  • Plastic wrap
  • 2 cookie sheets
  • Parchment or 2 silicone baking pads
  • Cookie cutters
  • Cooling rack
This recipe uses the following INDIA TREE products:
INSTRUCTIONS

  1. Preheat oven to 400 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 mixer on low, beat in flour until 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 silicone baking pads.
  6. Roll out 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 8 to 10 minutes. Transfer to cooling racks. Repeat with the remaining dough. Let cool completely before decorating.