Basic Sugar Cookie

Happiness is a warm cookie!

It’s pretty much becoming a tradition to bake cookies when my teen cousins are visiting from the East coast. Last year, we planned and made the Gingerbread Masjid together. This year, they used the Islamic shape cookie cutters and baked a batch of basic sugar cookies. I had baked a batch a week before and had a few left(the smooth ones). You’ll see a few cracks on their version as they didn’t follow the recipe to the T(used less butter than the recipe required). I have used this recipe for a few years now and if you follow carefully, your cookies should come out perfectly smooth.

Cookies come in different variety and shapes. There’s some magic in those little baked goodies that puts a smile just by the mere smell of baking. Whatever the variety is, cookie baking is a process that is enjoyed from the very beginning, starting with the creativity in choosing the cookie cutters, the recipe, the decoration and the bond you make with the family when you involve them in the process. Finally, the thanks and smiles as cookies are enjoyed with warm heart and happy memories are created.

Let’s celebrate the good things that bring a family together. Create happy moments with the With A Spin Islamic Cookie Cutters during Ramadan, Eid and beyond.

P.S. If you want to like the Islamic shape cookie cutters Islamic shape cookie cutters, grab the 10% off coupon and apply towards your purchase.

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Basic Sugar Cookie

 

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Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

Classic sugar cookie recipe to enjoy plain, or decorate them to match your celebration. This basic recipe can be tweaked to make various types of decorated cookies for Eid, Ramadan and beyond.

Author: Lail Hossain

Recipe type: Dessert

Cuisine: Eid

Serves: 2 dozen

Ingredients

• 1 Cup butter, softened at room temperature
• ½ Cup granulated sugar
• 1 teaspoon vanilla
• ½ teaspoon salt
• 3 cups all purpose flour
• Orange/Lemon zest (optional)

Instructions

1. Line a cookie sheet with silpat or parchment paper.
2. Preheat oven to 350° F.
3. In a bowl, cream butter and sugar until smooth. Beat in vanilla.
4. Sift the flour, and salt together. Add the zest if using.
5. Add the dry ingredients to the creamed mixture, little by little at a time.
6. Flour your hands and finish off kneading the dough by hand.
7. Divide the dough into workable batches. I make two discs.
8. Chill the discs for 15-20 minutes.
9. Roll out the chilled disc, one at a time, closer to ¼ inch onto a lightly floured surface
10. Cut out the cookie using your favorite cookie cutters. We used the Islamic shape cookie cutters.
11. Chill the cutout cookies for 15 minutes.
12. Bake about 9-12 minutes. Baking time depends on the size and thickness of your cookies.
13. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
14. Decorate.

Notes

The number of cookies will vary depending to how thick you roll out your cookies and which cutters you use(i.e. the masjid cutter is much larger than the star one).

I usually use a separate tray for the star and moon cookies and bake the larger ones in a separate tray and take out the star cookies earlier.

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