Sugar cookie dough is rolled into balls, dropped onto a dish of sugar, then flattened with a glass to make even discs.
(Food Styling / Sheryl Julian and Karoline Boehm Goodnick; Globe Staff Photo / Mark Wilson)
My mother's sugar cookies
Sugar cookie dough is rolled into balls, dropped onto a dish of sugar, then flattened with a glass to make even discs.
(Food Styling / Sheryl Julian and Karoline Boehm Goodnick; Globe Staff Photo / Mark Wilson)
Makes about 48 1 cup (2 sticks) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg, lightly beaten 1 teaspoon vanilla extract 2 1/2 cups flour Pinch of salt Extra sugar (for rolling) 1. In an electric mixer, cream the butter until soft. Add the sugar and beat until it is incorporated. (Full article: 252 words)
This article is available in our archives:
Globe Subscribers
FREE for subscribers
Subscribers to the Boston Globe get unlimited access to our archives.
Not a subscriber?
Non-Subscribers
Purchase an electronic copy of the full article. Learn More
- $9.95 1 month archives pass
- $24.95 3 months archives pass
- $74.95 1 year archives pass
