This easy sugar cookie recipe is perfect as a holiday cookie all year round.
A simple mixture of butter, sugar, and flour, these sugar cookies are baked to perfection every time. It holds its shape, has the perfect texture, and has a delicious, buttery vanilla taste.
Combine with your favorite sugar cookie icing to create a festive cookie for any occasion.
sugar cookie ingredients
Simple ingredients, soft, crunchy texture, and great flavor make this the best sugar cookie recipe.
- sugar – This sugar cookie recipe uses regular granulated sugar for sweetness and texture.
- butter – I mostly use unsalted butter for baking and add my own salt for the best flavor.
- flour – All-purpose flour holds everything together.
- egg – Eggs help tie everything together.
- other – Vanilla adds flavor and baking powder provides the perfect texture. Add 1/2 teaspoon of almond essence if desired.
how to make sugar cookies
For this recipe, skip the parchment paper or silicone mat.
A really, really good sugar cookie is one that is evenly mixed, molded, and baked.
- Mix butter and sugar until fluffy As per the recipe below.
- Mix in eggs. Add dry ingredients and mix, scraping down sides as needed.
- Chill the dough for several hours.roll and cut cookie cutter Match the scene!
Sugar cookies look best when baked until the edges are slightly charred.
best sugar cookie tips
- Ingredients must be room temperature (including butter and eggs) before you start.
- that is important To Flour is correctly weighedDo not use a measuring cup to scoop flour. Using a measuring cup can clog the flour and dry out the dough. Instead, lightly spoon the flour into a weighing dish and flatten it using the straight edge on the back of a knife.
- roll the dough Roll out to 1/4-inch thickness on a lightly floured surface. If the dough gets too soft after rolling, put it in the refrigerator for a few minutes. Do not add too much flour when rolling out the dough.
- don’t skip Chilling the dough or cookies will cause them to spread and lose their shape.
- If baking in batches, do not place new batches on warm parchment paper. It will cause the fabric to spread.
- if dough is powdery or not clumped together or mixed well. Keep stirring (up to 5 minutes or more) to keep the dough together. image below.
how to decorate sugar cookies
Sugar cookies are one of the most popular cookie recipes for decorating. Enjoy with cookie cutters, die-cut rolling pins, or simply cut into circles.
To make Christmas sugar cookies, or anytime cut-out cookies, let them cool completely on a wire rack before decorating (otherwise the icing will melt).
You can garnish with a soft frosting or decorations like buttercream, but our favorite is to use a simple sugar cookie icing that gives a glossy and firm finish.
Another option is to melt chocolate chips and dip half of each cookie.
Store the cookies in an airtight container after decorating.
More Cookie Recipes We Love
Homemade sugar cookies are the perfect Christmas cookie.
easy sugar cookies
There’s nothing like baking a simple sugar cookie and decorating it with family and friends all year round.
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Put flour, salt and baking powder in a bowl and mix.
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Place butter and sugar in a bowl and beat with a hand mixer (or stand mixer) on medium speed for 3-4 minutes until fluffy.
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Add eggs and vanilla. Blend well until smooth.
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Gradually add the flour mixture and reduce the heat to low until the flour is incorporated. Continue mixing for up to 5 minutes until dough comes together.
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Divide the dough in half and shape each into a 5-inch disc. Wrap in plastic wrap and chill dough for 2 hours or overnight.
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Preheat oven to 375°F. While the oven is preheating, remove the dough from the refrigerator (if it has been in the refrigerator overnight, he may need to rest 15 minutes before rolling the dough).
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Dust the surface with powdered sugar or cake flour to prevent the dough from sticking. Roll out the dough to 1/4-inch thickness with a rolling pin (not too thin) and shape with a cookie cutter.
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Sugar cookies an inch apart not oiled Bake on cookie sheet for 8 to 10 minutes or until edges of cookies begin to brown.
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Cool on parchment paper for 2 minutes, then transfer to cooling rack and allow to cool completely before garnishing.
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When cool, decorate with sugar cookie icing.
- Ingredients must be room temperature (including butter and eggs) before you start.
- that is important Correctly measure flour. Avoid using a measuring cup to scoop the flour. Instead, lightly spoon the flour into a weighing dish and flatten it using the straight edge on the back of a knife.
- roll the dough It’s 1/4 inch thick, so it bakes properly. If the dough gets too soft after rolling, put it in the refrigerator for a few minutes. Do not add too much flour when rolling out the dough.
- don’t skip If the dough is not chilled, the cookies will spread and lose their shape.
- If baking in batches, do not place new batches on a warm cookie sheet as this will cause the dough to spread.
- if dough is powdery or not clumped together or mixed well. Keep stirring (up to 5 minutes or more) to keep the dough together.
calorie: 80 | | carbohydrate: Teng | | thick: Fourg | | saturated fat: 2g | | cholesterol: 13mg | | sodium: 47mg | | potassium: twenty onemg | | sugar: Fourg | | Vitamin A: 125IU | | calcium: 7mg | | iron: 0.4mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
course cookies, dessert
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