Credits: Fresh Baked kit, GingerScraps Designer Collab


https://store.gingerscraps.net/FreshBaked-The-Kit.html


Journaling: When I think of holiday baking, the first thing that comes to mind is Sugar Cookies. We baked them when I was a child and I still bake them with my kids today. Of course, they are the cookie that Santa likes the best, but they are also a hit with the rest of the family. Always a little tiny bit overdone, so the edges are dark, and beautifully sprinkled. Once in a while they are fun shapes, but usually they are just nice and round. And if everyone is especially good, they may even come out in a month other than December. Yep, we love our sugar cookies!


Recipe: Sugar Cookies
Ingredients:
2 1/2 cups all-purpose flour, spooned and leveled
1/4 teaspoon baking soda
1/4 teaspoon kosher salt 1 cup unsalted butter (2 sticks), at room temperature
3/4 cup sugar 1 large egg
1 teaspoon pure vanilla extract


Instructions:
1. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.


2. Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.


3. With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk or ball and refrigerate, wrapped, for at least 1 hour and up to 3 days.


4. Heat oven to 350° F. Mold dough into cookies by hand or make cutout cookies by doing the following: On a floured surface, roll out each disk ¼ inch thick. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm. Sprinkle with decorating sugar, if using, and bake until just beginning to brown, 12 to 15 minutes.


5. Store cookies in an airtight container at room temperature for up to 1 week.