EEEEEK! I got these cookie cutters in the mail and I just couldn’t wait to use them. For those of you who don’t know, I am a chemist. Or was a chemist. Or sometimes am a chemist? I work for a lab, how about that? I am technically a project manager at an environmental lab. So, I only spend a handful of days working in the lab each year. However, I started working in the lab and have worked with my fair share of glassware. So, the nerd in me was so excited to get these cutters and I couldn’t wait to make cookies for the lab!
This is a great recipe for making cookies when you don’t plan it out ahead of time. There is no need to soften the butter and no chilling the dough for a few hours before you roll it. As you know by now, patience is not my specialty… especially when I get really excited about something. So I had to go right to work! This recipe also worked great for today, because it is a little smaller than my go-to sugar cookie recipe. I didn’t need to swim in nerdy cookies… I just needed enough to show off my new cutters and bring a treat to the lab.
These are great cookies for decorating. They are sturdy and don’t rise or spread much. So you can do your fancy decorating. I don’t get too fancy, but I do have fun doing simple icing… and my consistency isn’t always perfect, so a flat cookie is nice!
- Preheat oven to 350 F
- In mixer, cream together butter, sugar and salt.
- When smooth and fluffy, add the egg and extract. Mix until smooth.
- In a separate bowl, stir together flour and baking soda.
- Slowly add flour mix to butter mix until incorporated. The dough will be slightly crumbly, but you should be able to bring it together with your hands.
- Place dough on floured surface and roll to about a 1/4″ thick.
- Cut into desired shapes and place onto baking sheets. If you want really crisp edges, place in the freezer for 5 minutes. If you don’t care, go ahead and bake!
- Bake at 350 F for 10-12 minutes. Cool on your baking sheet for a minute or two and then transfer to cooling rack