With so many great cookie cutter shapes available, why not make a batch of these delicious rolled sugar cookies! In this episode, Cindy bakes the feet shapes and in Part 2 she will be decorate them to look like flip flops!
- Recipe -
● 3 cups flour
● 1⁄2 t. baking powder
● 1⁄2 t. baking soda
● 1⁄4 t. salt
● 1 cup butter, cut into pieces
● 1 cup sugar
● 1 t. orange or lemon zest
● 2 eggs
● 1 t. vanilla
1. In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
2. Cream butter, sugar and zest together in a large bowl until light and fluffy, 1-2 minutes. Scrape down the bowl with a spatula.
3. Add eggs and vanilla and continue beating until well mixed. Add the flour mixture, beating over low speed until just mixed in. Scrape the bowl down again, then mix for 10 seconds or so. Divide the dough in half and place on 2 pieces of plastic wrap. Cover with the plastic and form into a a disc. Refrigerate until firm, at least 1 hour. (The dough can be refrigerated for up to 2 days.)
4. When ready to roll & bake, preheat oven to 375 ̊F. and line a baking sheet with parchment. Remove one disk of dough from refrigerator.
5. Lightly flour your board or work surface and roll dough to 1⁄8 inch thick. Cut dough into desired shapes (a foot, for this recipe) and place them on the lined baking sheet. Bake until edges are lightly browned, about 8 minutes. Immediately slide parchment onto a cooling rack.
6. Repeat rolling, cutting, and baking remaining dough. The cooled cookies can be kept in an airtight container and stored for up to 3 weeks at room temperature.
Download pdf recipe for: Rolled Sugar Cookies