Alton’s Sugar Cookies
RECIPE BY ALTON BROWN, “GOOD EATS”
PREP TIME: 2 HOURS 15 MINS • COOK TIME: 9 MINS • SERVES: 36
• 3 cups all-purpose flour
• 3⁄4 tsp baking powder
• 1⁄4 tsp salt
• 1 cup unsalted butter, softened • 1 cup sugar
• 1 egg, beaten
• 1 tbsp milk
• Powdered sugar, for rolling out dough
1. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in colour. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for two hours.
2. Preheat oven to 375°F.
3. Sprinkle surface where you will roll out dough with powdered sugar. Remove one wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1⁄4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least one-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for seven to nine minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for two minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to one week.