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This is the recipe Georgia and Lincoln used to make sugar cookies. Try it – it’s easy! MAKES: 4 to 5 dozen medium–sized cookies INGREDIENTS 1½ cups (340 grams) butter, softened 2 cups (400 grams) white sugar 3 large eggs 1 teaspoon (5 millilitres) vanilla extract ½ teaspoon (3 millilitres) lemon extract (optional, but recommended) 5 cups (600 grams) all–purpose flour 2 teaspoons (8 grams) baking powder 1 teaspoon (5 grams) salt DIRECTIONS In a large bowl, use a stand mixer, electric hand mixer or wooden spoon to cream together the butter and sugar until smooth. Beat in eggs, vanilla and lemon extract. In a separate bowl, mix flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until it forms a dough. Cover and chill dough for at least one hour (overnight is best). Preheat oven to 350 ° F. Roll out dough on lightly floured surface until it’s ¼ to ½ inch (0.6 to 1.25 centimetres) thick. Cut into shapes with desired cookie cutter. Place cookies 1 inch (2.5 centimetres) apart on ungreased cookie sheets. Bake 9–11 minutes in preheated oven or until cookies are just turning golden. Cool completely before decorating. E N J O Y ! G r a n d m a ’ s R o l l e d S u g a r C o o k i e s

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Page 1: G r a n d m a ’ s Ro led S u g a r C o kiesscholastic.ca/munsch/downloads/Activity-sounds-like-christmas-reci… · G r a n d m a ’ s Ro l e d S u g a r C o ki e s. Robert Muns

This is the recipe Georgia and Lincoln used to make sugar cookies. Try it – it’s easy!

MAKES: 4 to 5 dozen medium–sized cookies

INGREDIENTS

1½ cups (340 grams) butter, softened2 cups (400 grams) white sugar3 large eggs1 teaspoon (5 millilitres) vanilla extract½ teaspoon (3 millilitres) lemon extract (optional, but recommended)5 cups (600 grams) all–purpose flour2 teaspoons (8 grams) baking powder1 teaspoon (5 grams) salt

DIRECTIONS

In a large bowl, use a stand mixer, electric hand mixer or wooden spoon to cream together the butter and sugar until smooth. Beat in eggs, vanilla and lemon extract.

In a separate bowl, mix flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until it forms a dough. Cover and chill dough for at least one hour (overnight is best).

Preheat oven to 350°F. Roll out dough on lightly floured surface until it’s ¼ to ½ inch (0.6 to 1.25 centimetres) thick. Cut into shapes with desired cookie cutter. Place cookies 1 inch (2.5 centimetres) apart on ungreased cookie sheets.

Bake 9–11 minutes in preheated oven or until cookies are just turning golden. Cool completely before decorating.

ENJOY!

Grandma’s RolledSugar Cookies

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