Simple, tender sugar cookies, perfect for care packages and holiday gifts alike.
. I love them any and every which way, but I especially love them when they're rolled and cut.
My recipe is a little closer to a ratio of 2:2:3, which gives the cookies a higher proportion of sugar relative to the flour. Instead of butter alone, I use a bit of coconut oil, too. Butter contains water, so cutting it with coconut fat lowers the water content of the dough, upping the richness of the cookies and thereby improving their shelf life—an essential quality for make-ahead cookies destined for gift boxes and care packages.
The process itself is pretty dang simple: Cream the sugar, butter, coconut oil, and vanilla together until light and fluffy. This aerates the dough, which helps to minimize spread . I also cream in the baking powder, baking soda, and salt.
Once the butter mixture is light, fluffy, and homogeneous, beat in a cold egg , mix until smooth, then add the flour. Stop mixing just before it's fully absorbed, then fold it a few times with a flexible spatula to finish up by hand. I like doing this with rolled doughs to offset the potential for overworking the dough with rolling and kneading later on.on a generously floured surface, there's no need for refrigeration.
Before cutting the dough, slide an offset spatula underneath. This will loosen any sticky patches and prevent delicate shapes from tearing as you lift them out. It also removes the extra flour that can sometimes accumulate around the dough.
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