The Bath Elementary PTA has put together FREE cookie-making and decorating kits with Now You’re Cooking cookies cutters for this event. Stop in and pick up yours anytime after Monday, December 6! Available while supplies last. And don’t miss the live demonstration on Facebook Live Thursday, December 16 at 5pm when we will host a special guest to make these cookies. Hint: It’s someone who likes holiday cookies a whole lot!

Sugar Cookies

Adapted from Alton Brown

Makes approx. 1 dozen, 2-inch cookies


1.5 cups all-purpose flour


2/8 teaspoon baking powder


1/4 teaspoon salt


1/2 cup unsalted butter, softened


1/2 cup sugar


1 egg yolk, beaten


1/2 tablespoon milk


Powdered sugar, for rolling out dough


Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of an electric stand mixer and beat until light in color and fluffy. Add the egg yolk 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 or plastic wrap, 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, stick it back in the fridge for a few minutes.

Cut dough into desired shapes, and 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 & frost as desired. Store in an airtight container for up to 1 week.

Sugar Cookies