Blue Ribbon Sugar Cookies Recipe
Description: This delightful sugar cookie recipe has been a staple since its adoption in September 2006. Although I haven’t personally had the pleasure of making it yet, rest assured, it’s bound to be a hit once you indulge in its sweet, buttery goodness. Perfect for pairing with a glass of milk or a piping hot cup of coffee, these cookies are sure to become a household favorite.
- Category: Dessert
- Keywords: Cookie & Brownie, < 30 Mins
- Total Time: 23 minutes
- Prep Time: 15 minutes
- Cook Time: 8 minutes
Nutritional Information (per batch):
- Calories: 6778.9
- Fat: 317.9g
- Saturated Fat: 141.4g
- Cholesterol: 1212mg
- Sodium: 1039.8mg
- Carbohydrates: 884g
- Fiber: 16.9g
- Sugar: 406.3g
- Protein: 91.2g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3/4 cup | Unsalted butter |
| 3/4 cup | Sugar |
| 2 | Eggs |
| 4 tsp | Vanilla |
| 2 tsp | Baking powder |
| 1/4 cup | Unbleached all-purpose flour |
Instructions:
-
Cream the Butter and Crisco:
- In a mixing bowl, cream together the unsalted butter and Crisco until light and fluffy, which should take several minutes.
-
Incorporate Sugar:
- Once the fats are blended and smooth, scrape down the sides of the bowl and add the sugar.
- Continue to cream until the mixture reaches a very pale ivory color, usually another 3-5 minutes.
- The batter should lose its graininess during this process.
-
Add Eggs and Flavorings:
- Add the eggs one at a time, ensuring each one is fully incorporated before adding the next.
- Scrape down the bowl and add the vanilla and baking powder.
-
Incorporate Flour:
- Gradually stir in the unbleached all-purpose flour until fully combined.
-
Check Dough Consistency:
- To test if the dough needs more flour, lift the beaters and press your finger onto the batter.
- If the batter barely sticks to your finger, leaving only a small residue, the dough is ready.
- If the batter still sticks considerably, add about 1/2 cup more flour.
-
Chill the Dough:
- Divide the dough in half and wrap each portion in plastic wrap.
- Shape them into rectangles and refrigerate for at least 12 hours, or freeze for longer storage.
-
Preheat Oven:
- Preheat your oven to 350°F (175°C).
-
Roll and Cut the Dough:
- Divide one rectangle of dough in half and roll it out on a lightly floured surface to a thickness of 1/4″ to 3/8″, turning and dusting with flour as needed.
- Cut out shapes and place them on parchment paper-covered or silpat-covered baking sheets, spacing them 2 inches apart.
-
Bake:
- Bake the cookies until the edges just begin to turn golden, which typically takes around 7 minutes.
- Baking time may vary depending on factors such as thickness, number of cookies per tray, oven type, etc.
- To ensure they’re properly baked, check the bottom of one cookie for an even, light golden color.
- For thin and crispy cookies, roll the dough thinner and bake until the top starts to brown.
-
Cool and Store:
- Allow the cookies to cool completely on the pans before removing them.
- Store them in an airtight container at room temperature if consuming within a day or so, or freeze them (un-iced) in a sealed plastic zip-bag stored in a container for longer preservation.
- These cookies freeze exceptionally well for several months, ensuring you can enjoy their deliciousness whenever the craving strikes!
These Blue Ribbon Sugar Cookies are a true delight, boasting a perfect balance of sweetness and buttery flavor. Whether you’re enjoying them fresh out of the oven or from the freezer, they’re sure to satisfy your sweet tooth cravings. So, roll up your sleeves, preheat that oven, and get ready to indulge in cookie heaven! 🍪✨
