ALTON BROWN'S SUGAR COOKIE DOUGH

 

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Ingredients

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough

Directions

  • Sift together flour, baking powder, and salt.
  • Set aside.
  • Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
  • Add egg and milk and beat to combine.
  • Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
  • Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
  • Preheat oven to 375 degrees F.
  • Sprinkle surface where you will roll out dough with powdered sugar.
  • Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick.
  • Move the dough around and check underneath frequently to make sure it is not sticking.
  • If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
  • Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
  • Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
  • Serve as is or ice, as desired. Store in airtight container for up to 1 week.

Notes

I love Alton!

Categories: Cookies 
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