Happy Holiday’s From Notchbooks
From our table to yours,
Wishing you a joyful holiday season filled with warmth, good food, and time with those who matter most. Thank you for trusting us this year — we’re truly grateful to be part of your journey and look forward to the year ahead.
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Bernadette’s Holiday
Sugar Cookies
Ingredients
1 cup unsalted butter (226 g), softened
1 cup granulated sugar (200 g)
1½ teaspoons vanilla extract
1 egg
2 teaspoons baking powder
½ teaspoon salt
3 cups all-purpose flour (360 g)
Instructions
Preheat oven to 350°F.
In a mixer bowl, cream butter and sugar until smooth and fluffy, about 3 minutes.
Beat in the vanilla extract and egg until well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, mixing until combined.
Important: If the dough looks crumbly, continue mixing for 30 seconds to 1 minute longer. The dough should pull away from the sides of the bowl.
If the dough is still too stiff, turn it out onto a lightly floured surface. Lightly wet your hands and finish kneading by hand as needed.
Do not chill the dough. Divide into 2–3 workable portions, roll out, and cut cookies about ¼ inch thick.
⭐ Bernadette’s secret: Use confectioners’ sugar instead of flour when rolling out the dough for a sweeter, smoother result.
Bake at 350°F for 6–8 minutes, just until set.
Let cookies cool briefly on the baking sheet before transferring to a cooling rack.
