turbinado sugar cookies - and another birthday!
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup turbinado sugar*
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough
Instructions
  1. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
  2. Add egg and milk and beat to combine.
  3. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
  4. Preheat oven to 375 degrees F.
  5. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to ¼-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill or put back in fridge, wrapped, for a few minutes.
  6. Cut into desired shapes, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
  7. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Store in airtight container for up to 1 week.
  8. Need some frosting? See recipe below in notes section.
Notes
Frosting/filling (from allrecipes.com) ⅔ cup butter 4 cups confectioners sugar 2 tablespoons milk 1 teaspoon vanilla extract In a medium bowl, cream together the butter, confectioners’ sugar, and milk until light and fluffy, about 3 to 4 minutes. Beat in the vanilla and food coloring. Spread on or between cookies. I felt filling the cookies a day in advance helped the cookies soften a little and mellow the buttercream. I only frosted a small portion as the cookies were great without the buttercream. * I felt the larger grained turbinado sugar didn't mix quite as well as finer grained white sugar has in previous cookie recipes. Every time I used a cookie cutter, I could hear and feel a grittiness. The taste - no complaints. The smoothness of the cookie top, however, was a little wonky. If decorating with frosting, cosmesis shouldn't be a problem. If you are worried about it, a sprinkling of colored sugar, like I did, camouflages it some.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/turbinado-sugar-cookies-and-another-birthday/