Looking for a versatile, easy sugar cookie for your holiday baking? Look no further!
I’ve had this recipe in my stash for 15+ years and it’s been a holiday staple for making cookies to enjoy and share.
This recipe is great for rolling into balls and cooking right away, refrigerating and then rolling out to cut with cookie cutters and it also is awesome for using with a cookie press.
I think this came originally from a Cooking Light magazine and really the only changes I’ve made to the original recipe is the use of real unsalted butter instead of margarine and using raw sugar.
3 T unsalted butter, softened
2/3 cup plus 2 T raw sugar (divided)
1 T lemon juice
1 1/2 cups unbleached all purpose flour
1/2 t baking soda
1/4 t nutmeg
Cream butter and gradually add 2/3 cup sugar. Beat at medium speed with a mixer until well blended.
Add egg and lemon juice; beat well.
Combine flour, baking soda and nutmeg; gradually add to the creamed mixture, beating well.
**there are times I’ve made this and it’s come out a little dry so I add water by the teaspoon until I can see it starting to come together.
Shape dough into balls, roll in remaining 2 T sugar OR colored sugar for a holiday gift.
Place 2 inches apart on ungreased cookie sheet.
Bake at 375 degrees for 7-9 minutes.
Cool on wire rack.
Yield: 26 cookies