Full Moons
(Sugar Cookies)

What you'll need 

• 2 (9x13 inch) Baking sheets 

  • Can use cookie sheets in place of baking sheets

• Parchment paper 

  • DO NOT USE WAX PAPER

• Oven

• 1  Drinking glass / mug

• 1 Large Mixing Bowl 

• 1 Cooling rack

  • Potholders can be used if you don't have  acooling rack

• 1 Cookie Scoop (OPTIONAL)

• 1 Mixing spoon (OPTIONAL)
  
  

• 1 CUP Flour

• 1 CUP Sugar

• 3 additional TABLESPOONS Sugar 

  • Set this sugar aside for now, you'll use it later to sprinkle on the cookies

  • Can use colored sugars/ sprinkles 

• 1 Stick Butter softened

  • (1 Stick of butter = 1/2 cup Butter)

  • NOTE: You may need an extra TABLESPOON or 2 of butter if the dough is too dry. 

• 1 TABLE SPOON WATER (to soften butter)

What to do

1. Preheat Oven to 350F

2. While Oven Is preheating:

   1. Place Enough Parchment paper on BAKING SHEETS to cover them
      This can be tricky as parchment paper tends to curl!

   2. Soften the butter
      You can leave it out ahead of time
      or if it's from the fridge
      Microwave it for about 30 seconds in a mug with the water 

   3. Add Sugar to MIXING BOWL

   4. Add Butter to MIXING BOWL

   5. Mix the Butter and Sugar Together until they are "fluffy"
      NOTE: This might also be called " Cream the Butter and Sugar"

   6. Add Flour to MIXING BOWL 

      1. Add 1/4 a cup at a time and mix in

   7. Mix until the dough looks/feels kind of like WET SAND
      You can use a large spoon/ fork or your hands (wash them first!)
      NOTE: If the dough to too dry
      add another TABLESPOON of butter
      and MIX. 

   8. Place 1-inch spheroids of cookie dough onto the parchment paper-lined baking sheets
      Make sure these are spaced out as they'll expand during smooshing and cooking!

   9. Flatten the dough spheroids using the glass
      The dough should flatten out to about 2-inch wide discs, about 3/16 of an inch in thickness

   10. Sprinkle the cookies with about a 1/2 TSP of sugar each

NOTE:
The oven might finish preheating while you are preparing the dough, that's fine! There's no need to rush to get the cookies in the oven!  

3. Once the oven is preheated:

   1. Place the baking sheets into the oven as close to the middle-level rack as possible. 

   2. Bake at 350 F for about 12 minutes
      Cookies will be a light golden brown on the bottom when done

   3. Turn Off Oven

   4. Remove baking sheets from the oven and let the cookies cool for 10 minutes
      CAUTION: The baking sheets will be HOT
      Place the baking sheets on a cooling rack or on Potholders!

   5. Serve!

Servings 

About 12 to 18

NOTES:

Do not use wax paper! 

Wax paper cannot withstand the heat of the oven and will melt!

TIPS:

These cookies are pretty versatile! 

You can add cinnamon, vanilla extract, or almond extract, etc. to change the flavour!

There's a lot of things you can do, feel free to experiment!

FOOD SAFETY: 

According to the USDA:

"KNOWLEDGE ARTICLE

Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months. Moist bars, such as cheesecake and lemon bars, can be refrigerated for seven days. For best quality, store bars in the freezer for two to three months."

https://ask.usda.gov/s/article/How-should-cookies-be-stored 

ADAPTED FROM:

https://bellyfull.net/easy-sugar-cookie-recipe/