Selma’s Sugar Cookies

posted in: Baked Goods and Desserts | 0

‘Tis the season of giving. But receiving isn’t the worst thing either….

For one of my Christmas presents, Selma ordered me this awesome Williams Sonoma apron with “Su Chef” embroidered on it! I love it so much. I would wear it all day if I could.

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It’s me!

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The length is perfect covering most of your clothes and the fabric and stitching are really nice.

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Anyways, now onto the main attraction. I just had to share because I am the most excited about cooking in my new apron.

Selma decided that it was time to make her holiday sugar cookies again so we got to work this past weekend making a few batches to bring to church and for friends. We started by sifting all of the dry ingredients together in this fancy looking sifter.

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Lots of butter…healthy.

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Selma likes to add a bit of lemon zest into the dough to give them a unique flavor.

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Because we don’t have a hand mixer or a sweet Kitchen-Aid mixer yet, I whisked the batter together by hand. It really sucked.

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A lot.

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Just look at the pain on my face…

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I rolled the dough into a ball and then made it look like a coconut. I’m the most helpful.

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While I was off being stupid, Selma was rolling out the dough and stamping out some cookies.

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Look at how cute they are!

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Sprinkle on some sugar and dip in chocolate or hot cocoa if that is what your heart desires.

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Happy holidays from Selma and The Su Chef!



  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

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