Hanukkah Sugar Cookies
Yield: About 32 Small Cookies
  • ½ cup unsalted butter (softened)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2½ cups flour
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • Sprinkles or Turbinado sugar toppings (optional)
  1. Using an electric mixer, cream the butter and sugar together until smooth. Add the eggs and vanilla, mixing thoroughly.
  2. In a separate bowl, mix the flour, salt and baking soda. Then add the flour mixture to the butter and sugar mixture a small amount at a time until all is incorporated.
  3. Chill your dough 1-2 hours in the refrigerator.
  4. Once you are ready to bake the cookies, preheat the oven to 350 degrees. Then roll the dough out on a well floured surface so that your dough is about ΒΌ inch thick.
  5. Using your cookie cutters, cut your cookies and then place on baking sheets. Add the sprinkles and/or sugar at this point - making sure to press decorations lightly into the dough so they remain in place.
  6. Bake for about 8 minutes, or until the edges are light brown. Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack until completely cooled.
Recipe by Oakhurst Kitchen at http://oakhurstkitchen.com/hanukkah-sugar-cookies/