It has been a long time since I’ve seriously considered not baking on a Sunday. It’s been a busy couple of weeks. I spent all day working on a paper. I still hadn’t started reading for my other classes. And I was tired.
But then I remembered what I had told myself at the beginning of law school: if I didn’t have time to bake, I was taking myself too seriously. There really isn’t an excuse not to take a couple hours out of my weekend to do something I enjoy, and I really had been dying to try the cookie roller Marj got me for Christmas.
So I buckled down, finished (kinda) my paper, and treated myself to some elephant cookie baking.
I’ve made elephant sugar cookies before – my very first post on the blog. But I’m pretty sure that recipe wouldn’t hold the shape of the roller nearly as well. So sugar cookies are worth a repeat recipe post.
First, cream the butter and sugar in a stand mixer with the paddle attachment on medium speed until light and fluffy. Add the egg and vanilla extract and beat until smooth. Add the flour and salt, a little at a time, beating after each addition until dough comes together and can be shaped by hand. Take about half the dough out of the bowl and roll out on a mat dusted with flour.Use a cookie roll dusted with flour to stamp the dough.Then, use cookie cutters to cut the cookies into the desired shape.Bake on an ungreased cookie sheet for 5 to 7 minutes at 390°F or until lightly golden.Transfer to a wire rack to cool completely.Look at how well the elephants came out! I was not expecting them to hold their shape like this.Hands down the cutest cookies I’ve ever made. I’m a bit obsessed.I even decided that I could get a bit meta and make elephant-shaped elephant-stamped cookies.Elephants on elephants! There isn’t much better.Anyways, I’ll stop with the gratuitous pictures. They really are awesome.
Store them in an airtight container. Or a cookie jar.
Cookie Roller Sugar Cookies
- 1 cup butter, softened
- 175 grams confectioners’ sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 400 grams flour
- 1 teaspoon salt
- Cream together the butter and sugar on medium speed in a stand mixer using the paddle attachment until fluffy.
- Beat in the egg and vanilla extract until smooth.
- Add the flour and salt in small portions and beat until dough comes together and can be shaped into a ball.
- Roll dough out on floured surface.
- Use cookie roll to press pattern into dough. Use cookie cutter to cut cookies.
- Bake at 390°F for 5 to 7 minutes on ungreased cookie sheets until just begin to brown.
- Transfer to a wire rack to cool completely.