Rich and buttery Nordic Ware sugar cookies, ready to eat after baking for just 12 minutes. Perfect with a tall glass of cold milk.
[cooked-sharing]
Directions
Preheat oven to 175°C.
Cream butter and brown sugar with electric mixer at medium speed until fluffy. Beat in egg and vanilla.
In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to batter slowly. Blend thoroughly.
Turn-out the dough onto a surface and knead until smooth.
Refrigerate for 2-3 hours.
Let the dough sit out for a few minutes to soften slightly. Roll into golf ball-sized balls and press with the cookie presses on a baking sheet.
Bake for 10-12 minutes, then cool on a rack when done. Decorate as desired or enjoy as-is.
Ingredients
Directions
Preheat oven to 175°C.
Cream butter and brown sugar with electric mixer at medium speed until fluffy. Beat in egg and vanilla.
In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to batter slowly. Blend thoroughly.
Turn-out the dough onto a surface and knead until smooth.
Refrigerate for 2-3 hours.
Let the dough sit out for a few minutes to soften slightly. Roll into golf ball-sized balls and press with the cookie presses on a baking sheet.
Bake for 10-12 minutes, then cool on a rack when done. Decorate as desired or enjoy as-is.
I don’t see how I can knead this dough. It is too soft. I followed the recipe exactly.
Hi Cindy,
If the dough is really runny, try adding in some more flour in small amounts until you reach the desired consistency. But if the dough is holding its shape, and is just too soft to knead, you can pretty safely skip the kneading part altogether – or, pop it in the fridge for 10-20 minutes until the dough hardens a little, knead, and pop back in the fridge for another 10-20 minutes.
Hope this helps!
– The Nordic Ware Team