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Sugar Cookies

This quick recipe comes together in minutes. This is my slight variation on The Joy of Cooking Rich Roll Cookies. I like them a little richer and more delicate with two egg yolks instead of one whole egg. I also encourage the addition of Anise seed, it's optional, but if you like Anise it really makes these cookies a little extra special.


1/2 pound or 1 cup, room temperature Unsalted Butter

2/3 cup caster or regular Granulated Sugar

2 Egg Yolks, or 1 whole egg

1/2 teaspoon Baking Powder

1/2 teaspoon fine Kosher Sea Salt

2 teaspoons Vanilla

1 teaspoon Anise Seed

2 1/2 cups All Purpose Flour


  • Pre-heat oven to 350.

  • Beat butter until light and fluffy.

  • Beat sugar into butter until well incorporated and light.

  • Beat in egg yolks, baking powder, salt, Anise and vanilla.

  • Stir in flour until blended, careful not to overmix. If dough appears too dry and a teaspoon of water.

  • Roll dough to 1/4 and cut desired shapes.

  • Bake with at least 1/2 inch of space between cookies for 9-12 minutes (depending on if you like your sugar cookies browned.

Makes 24-40 cookies, depending on cutout size.

NOTES: I like to make these decorative, as pictured below, by rolling with and embossed rolling pin before cutting. You can quickly dust baked cookies with powdered sugar and brush with a silicone brush to emphasize the emboss. They are also delicious, as pictured below, with American Buttercream. For heavily frosted cookies you will want a double batch of buttercream.


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