Cookie baking season is upon us! If you’re a cookie baking aficionado, you will want to add these to your repertoire. This recipe produces a sugar cookie for all seasons. You can use just about any cookie cutter on the dough—autumn leaves and turkeys for fall, snowflakes and menorahs for winter, butterflies and flowers for spring, ice cream cones and a smiley face sun for summer, just to name a few.
I’ve developed this easy recipe with great flavor and texture, that is sure to get an enthusiastic two thumbs up from all your cookie fans. The dough is pre-rolled and refrigerated or frozen, so you can make it way ahead of time then cut and bake fresh cookies as needed. Happy baking!
Place the flour, cinnamon, nutmeg and salt into a medium bowl and whisk together.
In a large mixing bowl, combine the margarine, Crisco and sugar and beat until light and fluffy. Add the egg and vanilla and beat well. Add the flour mixture and beat on low speed until just combined. Do not overbeat.
Place the dough onto a lightly floured surface and divide it into 4 pieces. Roll each piece of dough into a ball, then flatten into a disc. Place each disc between two pieces of wax paper and with a rolling pin, roll the discs into circles with ¼” to 3/8” thickness. Place the rolled out doughs into the refrigerator for several hours or overnight. Or place them into the freezer. The dough can remain in the refrigerator for 5 days and at least one month in the freezer.
When you are ready to bake the cookies, preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Get your cookie cutters ready—just about any size, or shape of cookie cutter will work. Place the dough circle on a counter or a cutting board. Remove the top piece of wax paper and press the cookie cutter into the dough. If desired, use a variety of cookie cutters on the remaining dough to get different shapes. Place onto the prepared cookie sheet and top with sprinkles or colored sugars.. Bake in the preheated oven for about 12 minutes or until the edges of the cookies are lightly golden. Remove from the oven, and with a spatula place the cookies on cooling racks.
Makes about 2 dozen cookies.