|Nutritional Guidelines (per serving)|
|Servings: 3 to 4 Dozen (36 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These sugar cookies have excellent texture and flavor, and they are perfect for special occasions. Ice the cookies and sprinkle with decorating sugars or make fancy filled sandwich cookies.
I filled the cookies with thick dulce de leche, but jam, icing, or ganache would be wonderful as well. See the tips and variations for an easy cookie icing and more.
- 2 1/2 cups all-purpose flour (11 1/2 ounces)
- 3/4 cup sugar (granulated)
- 1/4 teaspoon salt
- 1 cup butter (unsalted, chilled)
- 2 large egg yolks
- 1 1/2 teaspoons vanilla extract
- Gather the ingredients.
- Put the flour, sugar, and salt in a large mixing bowl and mix with an electric mixer on low speed until blended.
- Cut the butter into small pieces and add to the mixer a little at a time. Increase the speed to medium and continue beating until the mixture clumps.
- Add the egg yolks and vanilla and continue beating on medium-low speed, or until the mixture forms a soft dough.
- Turn the cookie dough out onto a lightly floured surface and separate into two portions. Shape into balls and flatten to make two disks. Wrap in plastic wrap and refrigerate for about 30 minutes.
- Take a disk out of the refrigerator and place it between two sheets of waxed paper or parchment paper. Roll out to about 1/8-inch thickness. If the dough is still too cold and cracks when rolled, let it stand at room temperature for a few extra minutes.
- Cut the dough out into rounds, squares, or shapes, and arrange on the prepared baking sheets.
- Repeat with the remaining dough disk. Place the baking sheet in the refrigerator to chill.
- Heat the oven to 375 F.
- Place the pan of chilled cookies in the oven and bake for about 9 to 12 minutes, or just until the edges are light brown.
- Cool the cookies on a rack and decorate or fill as desired.
Tips and Variations
Filled Cookies - Cut half of the dough into rounds. Cut the remaining dough into rounds and cut a small shape in the center with a miniature cookie cutter. Bake as directed. Fill the cookies with thick jam, icing, or dulce de leche. Dust with sifted powdered sugar, if desired.
Easy Cookie Icing - Combine 1 cup of confectioners' sugar with 2 teaspoons of milk, 2 teaspoons of light corn syrup, and 1/4 teaspoon of vanilla extract. Mix and add a bit more corn syrup if the icing is too thick. Divide into a few small bowls and add food coloring, if desired. Spread the icing on cooled cookies or dip them into the icing, depending on the thickness.