Description of this recipe
These sugar cookies are the perfect blank canvas for your creativity! Whether you’re a seasoned decorator or just starting out, this recipe provides a delicious and sturdy cookie that’s ideal for decorating with royal icing, sprinkles, or even just enjoying plain. This recipe provides two methods for chilling and baking, ensuring success no matter your time constraints.
Why you will love this recipe
You’ll love this sugar cookie recipe because it’s:
- Simple: The ingredient list is short and sweet, using common pantry staples.
- Versatile: Perfect for any holiday or occasion, just change up the cookie cutters and decorations!
- Delicious: These cookies have a delightful vanilla flavor and a satisfyingly crisp-yet-tender texture.
- Fun to make: Get the whole family involved in cutting out shapes and decorating!
- Two methods included: Whether you prefer to chill the dough before rolling, or roll before chilling, we’ve got you covered.
Ingredients:
For the Cookies:
- 1 1/2 cups (3 sticks) butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
For the Icing:
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 teaspoons light corn syrup
- 1/2 cup room temperature water, start with less, add more as needed
- Pinch of salt
Preparation:
Cookies. Roll then Chill (recommended method)
Step 1: Make the Dough. In a large bowl, cream together the softened butter and granulated sugar until smooth and fluffy. This usually takes about 2-3 minutes using an electric mixer. The mixture should be light in color and airy in texture.
Step 2: Add Eggs and Vanilla. Beat in the eggs, one at a time, on low speed until just combined. Be careful not to overmix at this stage, as it can make the cookies tough. Stir in the vanilla extract.
Step 3: Combine Dry Ingredients. In a separate large bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. This ensures that the baking powder is evenly distributed, resulting in a consistent rise.
Step 4: Combine Wet and Dry Ingredients. On low speed, carefully add the dry ingredients to the wet ingredients and beat until just combined. Again, be careful not to overmix. The dough should come together into a cohesive ball.
Step 5: Roll the Dough. Place the dough between two large pieces of parchment paper, leaving enough excess parchment paper on both sides, and roll it out to 1/4 to 1/2 inch thickness with a rolling pin. Ensure the dough is evenly rolled for uniform baking.
Step 6: Chill the Rolled Dough. Refrigerate your rolled-out cookie dough. The best way to do this is to roll out a few slabs of cookie dough, each between their own sheets of parchment paper and carefully stack each on top of each other. Transfer the stacked slabs of dough to the refrigerator and chill for at least 2-4 hours, or even overnight. Chilling the dough is crucial for preventing the cookies from spreading during baking and helps to develop their flavor.
Step 7: Cut Out the Cookies. When ready to cut out your cookies, remove a slab of pre-rolled and chilled cookie dough from the refrigerator. Transfer to a flat surface. Flour your cookie cutter to prevent sticking, cut out your desired shapes, and leave the shapes on the paper! Simply peel away the extra dough (and save to re-roll).
Step 8: Transfer to Baking Sheet. Transfer the entire piece of parchment paper with the cut-out shapes on to a baking sheet. This method minimizes handling of the delicate cookie shapes.
Step 9: Bake. Preheat oven to 400 degrees F (200 degrees C). Transfer cookies to preheated oven and bake for 6-8 minutes or until the edges are just turning golden (not brown!). Keep a close eye on them, as they can burn quickly.
Step 10: Cool. Remove from the oven and carefully transfer cookies to a wire rack to cool completely before decorating.
Cookies. Chill then Roll (Alternative Method)
Step 1: Make the Dough. In a large bowl, cream together the softened butter and granulated sugar until smooth and fluffy, approximately 2-3 minutes. Beat in eggs, one at a time, on low speed, until just combined. Beat in the vanilla extract. In a separate large bowl, whisk together the flour, baking powder, and salt until combined. On low speed, carefully add the flour mixture to the butter and sugar and beat until just combined.
Step 2: Chill the Dough. Cover the dough and chill for at least 2 hours or overnight. This step is crucial for preventing the cookies from spreading during baking.
Step 3: Roll the Dough. When ready to roll, preheat oven to 400 degrees F (200 degrees C) and grab a couple of baking sheets, parchment paper, additional flour, desired cookie cutters, and rolling pin. There are a couple ways to roll out your cookies- on a floured surface or between two pieces of parchment paper.
To roll out on a floured surface– sprinkle flour over a large, clean working area and on your rolling pin. Roll out the dough. You will also need to dust the top of your dough will flour (careful! don’t add too much extra flour!) Roll until the dough is 1/4 to 1/2 inch thick. Flour the cookie cutter and cut out your shapes. Carefully transfer cutouts to un-greased cookie sheets. Bake at 400 degrees F for approximately 6-8 minutes or until edges are just golden (not brown!).
To roll between parchment paper– Place dough between two pieces of parchment paper, leaving enough excess parchment paper on both sides, and roll it out to 1/4 to 1/2 inch thick (I leave an overhang of parchment paper on one end which hangs off the counter. I keep it in place with my hip). Once desired thickness is reached, flour your cookie cutter, cut out your desired shapes and leave the shapes on the paper! Simply peel away the extra dough. Transfer the entire piece of parchment paper with the cut-out shapes on to a baking sheet and bake for 6-8 minutes.
Step 4: Cool and decorate. Remove from the oven and carefully transfer cookies to a wire rack to cool completely before decorating.
For the Icing:
Step 1: Combine Ingredients. In a medium bowl, whisk together the confectioners’ sugar, vanilla extract, corn syrup, salt, and 1/4 cup of water.
Step 2: Adjust Consistency. Your icing will probably be far too thick, or still powdery. To test if your icing is ready, allow the icing to run off the end of whisk and into the bowl. It’s ready when the line of icing holds on the surface for 2-3 seconds before being reabsorbed back into the icing. If it is too thick, slowly add water, 1 tablespoon at a time until consistency is reached. If too much water is added, simply add more confectioners’ sugar and whisk to combine.
Step 3: Color the Icing (Optional). If making different colors, divide icing between bowls, adding 1-2 drops of liquid or gel food coloring to each bowl. Mix well until the color is evenly distributed.
COOKING Rating:
Easy
Serving Suggestions:
- Decorate with royal icing and sprinkles for holidays or special occasions.
- Enjoy plain with a cup of coffee or tea.
- Use cookie cutters to create themed cookies for parties.
- Package them up as gifts for friends and family.
- Sandwich two cookies together with buttercream frosting or jam.
Tips:
- Softened Butter is Key: Make sure your butter is truly softened, not melted, for the best texture.
- Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
- Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading and helps develop their flavor.
- Even Baking: Use an oven thermometer to ensure your oven is at the correct temperature for even baking.
- Parchment Paper is Your Friend: Always bake cookies on parchment paper to prevent sticking and make cleanup easier.
- Cool Completely: Make sure the cookies are completely cool before decorating, or the icing will melt.
- Icing Consistency: Adjust the amount of water in the icing to achieve the desired consistency.
Prep Time:
20 minutes
Cook Time:
6-8 minutes
Total Time:
2 hours 26 minutes (includes chilling time)
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.)
Calories:
Approximately 150-200 per cookie (without icing)
Protein:
2-3 grams per cookie
Sodium:
50-75mg per cookie
Conclusion
These easy sugar cookies are a delightful treat to make for any occasion! With their simple ingredients, versatile nature, and delicious flavor, they are sure to become a family favorite. Whether you enjoy them plain or decorated with elaborate icing designs, these cookies are guaranteed to bring a smile to your face. So gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible sugar cookies!
Questions and Answers:
Q1: Can I use a different type of flour?
A: While all-purpose flour is recommended for this recipe, you can experiment with other types of flour. Cake flour will result in a more tender cookie, while bread flour will create a chewier texture. However, keep in mind that using different flours may affect the overall outcome of the recipe.
Q2: Can I freeze the cookie dough?
A: Yes, you can definitely freeze the cookie dough! Wrap the dough tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. When ready to use, thaw the dough in the refrigerator overnight.
Q3: How can I prevent the cookies from spreading too much?
A: The most important factor in preventing the cookies from spreading is to chill the dough thoroughly before baking. This allows the butter to firm up, which helps the cookies hold their shape in the oven. Also, make sure your oven is not too hot, as this can also cause the cookies to spread.
Q4: What is the best way to decorate these cookies?
A: Royal icing is a popular choice for decorating sugar cookies, as it dries to a smooth, hard finish. You can also use buttercream frosting, sprinkles, edible glitter, or any other decorations you like.
Q5: Can I make these cookies ahead of time?
A: Yes, these cookies can be made ahead of time. Once baked and cooled, they can be stored in an airtight container at room temperature for up to 3-5 days. You can also freeze the baked cookies for longer storage.
