Slow your roll and chill your dough: a sugar cookie recipe
A Family Recipe
I recently went on my first ever mama business trip presenting some research I did (eek!) and I planned a huge birthday party for my mother. If you follow my instagram (@radiancereflected), you saw that I helped my mother make sugar cookies for her party. I had a request for the recipe and while I would love to share it-it is a family secret. We share it with people related to us. It was the cookie that my Great Grandma Gladys made. Gladys was an amazing woman who passed when my mother was a teenager. According to my mother she was the kindest person who ever lived and kind of a perfect grandma. She was an incredible cook and these cookies were her specialty. They are the perfect holiday/ event cookie. I like to think of them as “hostess” cookies, in that there are usually leftovers and you can eat them after the party. They are great with camomile tea. When we made these, we had my son help us and when he had one he said “MMMM!” My family opts for really simple decorations like sprinkles. Or we will do powdered sugar and milk (like 4 parts powdered sugar and one part milk) and food coloring topped with candy works as well. It’s so drippy and it’s like a glaze. We use butter knives to spread it. There is something so nice about these cookies. They are almost like “come as you are.” I love watching people do amazing things with royal icing but to be honest, these are just cookies you make for your loved ones and they are what they are. I am someone who has no time and the time I get to spend with my family is precious. These are cookies you can make with your family and the more amateur they look the better. Trust me. I’ve been through things in my life and good things are worth celebrating. But don’t stress yourself out about how they look. These taste so good, it doesn’t even matter.
The Recipe I Feel Comfortable Sharing
I chose Alton Brown’s because a lot of the recipes I was seeing suggested not chilling your dough. Alton says chill it and he’s right. Before I got married, my Mom was nice enough to compile a cookbook of favorite recipes from women in my family. Not going to lie, my husband loves it and a lot of it is hardcore Wisconsin casseroles and good old fashioned cookies. We romanticize their cooking, as we should, but if you use those old school fats you need to chill your dough. You want super buttery and rich cookies but you might find yourself using way…too much flour and that will change the consistency. Chilling the dough allows for gluten to form and it keeps a sturdy structure of the dough. When you roll and cut cookies, you want a dough that can keep it’s shape. This recipe says to use powdered sugar when you roll out cookies and my family uses flour. To each their own, but please chill your dough. You’ll thank me for it. Oh and for my family, using parchment paper making these has been a lifesaver! Cookies work out better with parchment paper. Trust me. Here’s the recipe: