It's as good a time as any to add another cookie to your list.
Every year we have a tradition called "cookie buffet". It is exactly as it sounds - a selection of at least 8 different varieties of cookies that I make in bulk and then put out on a plate for the family to munch at after dinner during the nights approaching Christmas.
Classic sugar cookies make the cut almost every year, and this is my true and tested recipe.
Christmas trees, hearts and stars glammed up the buffet this year. They are pretty darn perfect with morning coffee too.
I hope you spend time with family & friends today. Appreciate them, remember good times and laugh until your stomach aches. As annoying as some of them might be, they still love you for real (and not just because you bring them cookies).
Thank you for stopping by. It means a lot.
I like that we share this baking obsession.
Vanilla Bean Sugar Cookies
2 ½ cups (355g) all-purpose flour, sifted
½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, at room temperature
1 cup (200g) sugar
1 tsp vanilla bean paste
1 large egg
In large bowl, sift together flour, baking powder and salt. Whisk to blend and set aside.
In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 5 minutes. Beat in vanilla bean paste and egg until well incorporated.
Add flour mixture and mix on low speed until thoroughly combined.
Divide dough into two equal parts. Flatten each portion into a disk and wrap well in plastic wrap. Refrigerate for about 45 minutes.
Preheat your oven to 325 degrees F (165 degrees C).
Remove one disk and unwrap. On a lightly floured work surface, roll the dough out to about ¼-inch (about 5cm) thick. Cut out as many shapes as you can. Repeat with second disk of dough. Place cut-outs on prepared baking trays, spacing them 3cm apart. Bake for 12-14 minutes, or until edges are golden brown.
Transfer baking trays to a wire rack to cool and then decorate as desired. Or, leave them just like this and dunk in hot coffee.