Am I a health freak? Yes. Yes I am.
Does that mean I don’t make cookies? Absolutely not. Living a healthy life is about enjoying some indulgences occasionally. And my Gram’s sugar cookies are one of those worthy indulgences. A basic little sugar cookie. Rich. Lightly sweet. Begging for frosting &/or sprinkles.
I don’t even try to health these up (except to use all organic ingredients). The only modification I’ve made to the original recipe is to substitute Fiori Di Sicilia for the lemon & vanilla extracts of the original.
- 1 cup sugar
- 1 cup unsalted butter
- 2 eggs
- 1 tsp Fiori Di Sicilia (a lovely orange-y vanilla extract). You can substitute 1/2 tsp lemon extract and 1/2 tsp vanilla extract.
- 2-1/2 cup flour for drop cookies. 3 cups for rolled.
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
Preheat oven to 425° F
Cream well: butter and sugar
Add & mix: eggs, then extracts
Then: rest of ingredients. It doesn’t specify in my recipe (you know those old recipes, short on details), but I sift the dry ingredients together before adding.
Can be made as a drop cookie or rolled out and cut. If rolling, split dough in half, wrap in waxed paper and refrigerate for 2 hrs. Dust rolling pin & surface with confectioner’s sugar if desired. Or make them down & dirty like I was taught – roll into a small ball and flatten with your hands or the lightly floured bottom of a glass.
Bake at 425° F for 5-7 minutes until lightly browned on the edges.
Store in an airtight container for up to a week (yeah, like they’ll last that long).