As you may remember, as a holiday tradition, we always bake sugar cookies to give to our friends and families. This year, Jenny was out holiday shopping, so I decided to sit Eric down and teach him how to make the perfect sugar cookie. I have to say, he was a quick learner, and ended up nearly breaking his back after the hours-long intense cookie-making session creating Christmas trees, candy canes, angels, and doves. The cookies came out beautifully! I just wanted to share a few tips with you, that I have found, helps create the perfect sugar cookie.
- If you freeze the dough (I make all my dough in advance and freeze it, as to save time close the holidays), make sure to put it in the fridge at least two days before you plan to bake them, in order to thaw.
- Make sure to have a ton of flour on hand! You'll need flour on the board you are rolling the dough out on, as well as on the rolling pin.
- Don't roll the dough too thick (the dough puffs up and the shapes become discernible) or too thin (the dough will burn!)
- If the dough gets too soft to roll, stick it back in the fridge for a few moments.
- Make sure your pan is either non-stick, or buttered up...you don't want to be scraping the cookies off.
- While they bake, watch them! I burned a few (okay, a lot) this weekend, simply because I let them go for two minutes too long.
