Ingredients for Vienna Sugar Cookies
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How to Make Vienna Sugar Cookies
- Activate yeast: In a small bowl, dissolve 1 teaspoon of active dry yeast in 1/4 cup of warm water (105-115°F). Let stand for 5-10 minutes until foamy.
- Cream butter: In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter until light and fluffy.
- Gradually add flour: Gradually add 3 cups of all-purpose flour, one cup at a time, mixing well after each addition.
- Incorporate yeast mixture: Add the activated yeast mixture to the dough and blend until just combined.
- Chill the dough: Cover the bowl and refrigerate the dough for at least 2 hours, or preferably overnight, to allow the flavors to meld and the dough to become easier to handle.
- Prepare sugar coating: Spread 1/2 cup granulated sugar on a large piece of waxed paper or parchment paper.
- Shape the cookies: Roll walnut-sized balls of dough in the sugar, pressing each ball flat with your hand or a rolling pin to a thickness of about 1/8 inch and a diameter of approximately 3-4 inches (similar to a doughnut). Continue to flip and press the dough to ensure it is evenly coated with sugar.
- Bake the cookies: Place the cookies on ungreased baking sheets, leaving some space between each cookie.
- Bake: Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the edges are very lightly golden brown.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
16g
Carbs
3g
