Cookie Exchange 2010: Steph’s Festive Butter Cookies
For our holiday cookie exchange, Steph went old school and whipped up some very festive razzle-dazzled Christmas Butter Cookies. They’re lovely, delicious, chewy, and covered in sugar! (Makes about 4 dozen cookies)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- Sprinkles, sanding sugar, or any other topping your heart desires!
Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
Form dough into a ball on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Roll dough with a rolling pin until about 1/2 inch thich and cut out shapes with cookie cutters. Top with decorative sprinkles and sugar. Arrange on ungreased cookie sheets.
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.