The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Confectioner's Sugar Cookies
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Give me liberty or give me death! Death by sweets that is. These fun to make sugar cookies not only taste good but look good too. A few ingredients and six minutes later, you're in decoration heaven. Try making different shapes and different colors to celebrate any holiday.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
8 reviews
1 comment
ingredients
1 cup butter
1 1/2 cup powdered sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
directions
Cream butter. Add sugar. Beat until light. Add egg and vanilla. Beat until fluffy. Add dry ingredients. Stir just until mixed. Refrigerate. Roll, cut and bake for 6 minutes at 350 degrees F (ungreased cookie sheet). Cool, frost and decorate.
Variations: Spread unbaked shapes with egg white and decorate with sprinkles-then bake. Add 1 cup chopped nuts (walnuts or pecans here in Texas). Roll in 1" balls. Bake, cool and toss in a paper lunch sack with confectioner's sugar to coat.
Roll dough in 1" balls. Bake, cool and toss in paper bag with sugar/cinnamon mixture to coat.
Add 1 cup of candied fruits to dough. Roll in 1" balls. Bake and cool.
Divide dough in half. Color dough and use dough as basis of pinwheel cookies or checkerboard cookies.
added by
ljohan
recipe tips
Let the butter soften at room temperature but not melt for the best texture when creaming.
Try coloring the dough with food coloring for holidays or special events.
Adjust baking time slightly for smaller or larger cookies for even baking.
To avoid cookies becoming too hard, do not overbake; the edges should just start to turn golden.
Let cookies cool completely before stacking them to prevent them from sticking together.
Use a thin, even layer of frosting if you want the flavors of the cookie to shine through rather than overwhelming sweetness.
common recipe questions
What are sugar cookies?
Sugar cookies are sweet cookies made with a rich buttery base and often rolled out and cut into shapes before baking. They are known for their tender texture and are usually decorated with frosting or sprinkles.
Why use confectioner's sugar instead of granulated sugar?
Confectioner's sugar, also known as powdered sugar, is much finer than granulated sugar, which contributes to the cookie's tender texture. It blends more easily and provides a smoother batter.
Can I substitute margarine for butter?
Yes, margarine can be used in place of butter, but it may slightly alter the flavor and texture of the cookies. Using stick margarine is recommended for best results.
How do I roll out the cookie dough without it sticking?
To prevent sticking, flour your work surface and rolling pin. You can also chill the dough in the refrigerator for 30 minutes, making it easier to handle and less sticky.
What can I do if my cookie dough is too sticky?
If the dough feels too sticky, you can sprinkle a little extra flour while mixing or chilling it for a while in the refrigerator will also help firm it up.
Can I make these cookies ahead of time?
You can prepare the dough ahead of time, wrap it tightly, and refrigerate it for up to three days or freeze it for up to three months before baking.
How long do the cookies need to cool before frosting?
Allow the cookies to cool completely on a wire rack for at least 15-20 minutes before frosting to avoid melting the icing.
Can I freeze the baked cookies?
Yes, baked sugar cookies can be frozen. Place them in an airtight container with parchment paper between layers and store for up to 3 months.
What kind of frosting works best for sugar cookies?
A buttercream frosting is popular and pairs well with sugar cookies because it is easy to spread and can be colored and flavored as desired. Royal icing is also a good option for detailed designs.
What are some fun decorations to use on sugar cookies?
You can use sprinkles, edible glitter, or colored sugar for quick decorations, or pipe intricate designs with royal icing. You can also try drizzling melted chocolate over the cooled cookies.
Can I add flavors or spices to the dough?
You can add spices like cinnamon, nutmeg, or flavors such as almond or lemon extract to give more depth to the cookies.
What should I do if my cookies spread too much during baking?
Make sure that the dough is sufficiently chilled before baking. Sometimes, adding a bit more flour can help maintain the shape.
tools needed
Mixing Bowl: For creaming the butter and mixing in the powdered sugar, egg, and vanilla extract along with the dry ingredients.
Measuring Cups and Spoons: For measuring ingredients such as the powdered sugar, flour, and vanilla extract.
Electric Mixer: For beating the butter, sugar, egg, and vanilla until light and fluffy.
Spatula: For scraping down the sides of the mixing bowl and making sure all ingredients are well combined.
Rolling Pin: For rolling out the chilled dough to the desired thickness before cutting into shapes.
Cookie Cutters: To create fun shapes from the rolled-out cookie dough. Different shapes can be used for various holidays or themes.
Baking Sheet: A flat surface to place the cookies while baking.
Cooling Rack: To allow the baked cookies to cool evenly after they come out of the oven.
what goes with it?
Icing: Top the sugar cookies with a classic royal icing for a glossy finish. The sweetness and color can add a festive touch and make the cookies more visually appealing.
Sprinkles: Use a variety of sprinkles to add texture and burst of color. They provide crunch and a pop of fun, especially for holidays or special occasions.
Citrus Zest: Add lemon or orange zest into the cookie dough for a refreshing twist. The acidity helps balance the sweetness of the cookies.
Nuts: Finely chopped nuts mixed into the dough or as a topping add a rustic crunch. Nuts bring an earthy flavor that balances out the sweetness.
Coffee: Serve cookies alongside a cup of coffee or espresso. The bitterness of the coffee provides a nice contrast to the sweetness of the cookies.
Milk: A classic pairing with cookies. The richness of milk can balance the sweetness and make the cookie experience more comforting.
Elderflower Cordial: Serve with a refreshing elderflower drink. The floral notes complement the sweetness of the cookies without overpowering their flavor.
Holiday-Themed Toppings: Use edible glitter or themed shapes to decorate the cookies according to the seasons.
nutrition data
99 calories, 5 grams fat, 12 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
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reviews & comments
These sound wonderful! Butâ¦how long do I refrigerate the dough? These are perfect for today when I only have those ingredients and I donât want to go to the store, yet have to make some cookies for tomorrow! Thank you!
Typically you only need to refrigerate for 1-2 hours but it really depends on how warm the dough gets while mixing it. If it isn't chilled enough the cookies can spread too much.
October 1, 2018
Waaaay gooood
July 6, 2013
I had never heard of using just powdered sugar in a cookie but thought what the heck let's try this. These are the best sugar cookies! I'm going to try some of the variations next time. Finally I have a no-fail cookie recipe in my recipe box!
December 25, 2010
These cookies are great! the texture is great. Even you overcook slightly, they will be slightly crunchy and still taste great. they are slightly sweet (not the overwhelmingly sweet taste you get with granulated sugar) plus how can you go wrong with butter?
October 11, 2010
I LOVED these. Just made them literally 10 mins ago and am eating one now. I love how crispy they are. (I baked a bit longer on purpose) I made 1/3 the recipe and omitted the vanilla and cream of tartar. (didn't have any lol) Also, I was hungry so I didn't chill the dough...and I'm totally happy with the texture. They are lightly sweet and I love them plain. I hate really sweet desserts, so these are perfect for me. My only qualm is all that butter, so unfortunately I can't eat them all the time. :D YUM!
January 26, 2010
This recipe is absolutely fabulous! I didn't have enough granulated sugar for another cookie recipe I usually use to make snickerdoodles, and when I found this, I was apprehensive regarding the use of confectioner's sugar. However, the cookies turned out fantastic, better than the other recipe I usually make. They were light and sweet, and nearly impossible to over- or undercook. I would recommend this recipe to anyone and everyone.
April 12, 2006
These are the best sugar cookies you will ever taste. I always have to make a double batch-they are so popular. Delicious with vanilla-buttercream frosting.
February 14, 2006
Best sugar cookie recipe! Follow instructions and no burning!! Good with or without regular or Royal icing! Best!!
December 22, 2005
These are the best sugar cookies I have ever had. When frosted, they are just the perfect sweetnes! My family loves them...