A few weeks back, I stumbled up on @NutmegandHoneybee and fell instantly in cookie-love! Meghan is the uber talented baker behind NutmegandHoneybee and her sugary creations are the things dreams are made of…long story short… we emailed, I salivated over all kinds of sugary goodness and she decided to create a delicious cookie recipe just for us!
Luckily, it’s simple AND yummy!
Plus, we haven’t been that good this year…so thanks to Meghan, we can leave something extra special for Santa…
I’m going to let Meghan take over from here…
Sugar Cookie Recipe: (yields 2-3 dozen cookies)
1 cup or 2 sticks of unsalted butter (at room temperature)
1 cup of granulated sugar
3 tsp. vanilla extract
1 tsp. salt
5 cups of all-purpose flour
Preheat your oven to 350 degrees F.
Place parchment paper on cookie trays to ensure your cookies will not stick to the pan. This recipe does not call for any baking powder/baking soda, so your cookies will not spread. They will keep their shape.
In a large bowl, add flour and salt. In another mixing bowl, using the paddle attachment, cream together butter and sugar until smooth and fluffy.
On a low setting, add eggs one at a time to the butter/sugar mixture, while scraping down the sides of the bowl.
Add the vanilla to the mixture.
Slowly incorporate the flour/salt mixture into the mixing bowl (keep mixer on low).
Once the dough begins to clump in the middle and the flour is fully incorporated, you can remove the dough and place on parchment paper.
To make your life easier, put the dough in the refrigerator for thirty minutes to an hour. This will harden the dough making it easier to roll out. Once you let the dough chill, you want to roll out the dough with a rolling pin. If the dough feels too sticky, you can add flour to both sides of the dough and begin to roll. You will want to flatten the dough and create a smooth top. You should roll your dough so the...