Sobre esta receta

La galleta de azúcar clásica definitiva — suave y mantecosa en el centro con la cantidad justa de crujiente dorado en los bordes. Esta receta bien probada se extiende hermosamente, mantiene su forma cuando se hornea, y se decora como un sueño. Ya sea que estés cortando formas navideñas o manteniéndolo simple con un cortador redondo, estas galletas ofrecen resultados consistentes y agradables para la multitud cada vez.

Instrucciones

1. 1

   In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt. Set aside.

2. 2

   In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer on ^[medium-high speed] until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.

3. 3

   Add the egg, egg yolk, pure vanilla extract, and sour cream to the butter mixture. Beat on ^[medium speed] until fully combined and smooth, about 1 minute.

4. 4

   Add the all-purpose flour mixture to the wet ingredients and mix on ^[low speed] until just combined — do not overmix. The dough will be soft and slightly sticky.

5. 5

   Divide the dough in half, flatten each portion into a disc, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.

6. 6

   When ready to bake, preheat your oven to ![375°F]. Line two baking sheet with parchment paper.

7. 7

   Remove one disc of dough from the fridge. On a lightly all-purpose flour-dusted surface, roll the dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes, or use a round cutter or glass (Large) for classic rounds. Re-roll scraps as needed.

8. 8

   Place cut cookies on the prepared baking sheet, spacing them about 1.5 inches apart. Sprinkle the tops lightly with granulated sugar for a simple sparkle finish.

9. 9

   Bake for 9–11 minutes, until the edges are just set and the centers look barely done — they should NOT be golden brown. The cookies will firm up as they cool.

10. 10

    Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the second disc of dough.

11. 11

    To make the optional glaze, whisk together the sifted powdered sugar, milk, pure vanilla extract, and fine salt in a small mixing bowl until smooth. Add more milk a teaspoon at a time to reach a drizzleable or spreadable consistency. Add food coloring if desired.

12. 12

    Once cookies are completely cool, spread or drizzle the glaze over the tops. Let the glaze set for 20–30 minutes before stacking or storing.