You might be wondering why there’s a cookie recipe at this point in the book. Well here’s why: This is my absolute go-to recipe for cookies. There’s nothing like the perfect sugar cookie, and these explode with bright colors from the sprinkles that are folded into the dough, putting a smile on everyone’s face. I call them my “happy cookies,” and I keep a batch of the dough in my freezer at all times. A plate of these treats makes a great gift or snack—they are perfect with a cup of coffee or a glass of milk.
In a stand mixer fitted with the whisk attachment, beat together the butter and sugar on high speed until creamy, about 2 minutes. Add 3 of the eggs, one at a time, beating on high speed after each addition until combined. Add the vanilla and beat until combined, about 2 minutes longer. Switch to the paddle attachment and add
Divide the dough into 2 equal balls and wrap separately in plastic wrap. Place in the fridge for at least 1 hour or up to 3 days. The dough will keep in the freezer for up to 1 month. If using frozen dough, let it thaw in the fridge overnight or for about 1 hour at room temperature. The dough should be cold when you cut out the cookies.
Place a piece of parchment paper that is the same size as a baking sheet on your counter and place a ball of the dough on the parchment. Place a second piece of parchment over the dough. Roll out the dough
Transfer the parchment paper with the cookies to a baking sheet. In a small bowl, beat the remaining 1 egg, then brush the cookies with it.
© 2015 All rights reserved. Published by Weldon Owen.