Classic Sugar Cookies
Hands-on time: 10 minutes
Total time: 40 minutes
Makes: about 50 cookies
Feel free to use your favourite cookie cutters to make a variety of shapes—the size can affect the baking time, though, so keep a close eye on your cookies when they’re in the oven.
1 batch Classic Sugar Cookie Dough (see recipe above)
Between waxed paper or on lightly floured work surface, roll out dough to ¼-inch thickness. Using 2-inch round cookie cutter, cut out rounds, rerolling scraps as necessary. Arrange, 1 inch apart, on greased or parchment paper–lined rimless baking sheets.
Bake, 1 sheet at a time, in 375°F oven until bottoms and edges are pale golden, about 10 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
PER COOKIE: about 64 cal, 1 g pro, 3 g total fat (2 g sat. fat), 9 g carb (trace dietary fibre, 4 g sugar), 11 mg chol, 24 mg sodium, 9 mg potassium. % RDI : 2% iron, 3% vit A, 6% folate.