Sugar Cookie Recipe – Spend With Pennies

This sugar cookie recipe is your go-to for completely formed Christmas cut-outs yearly. A tried-and-true Christmas custom, these cookies roll out simply, maintain their form fantastically, and keep tender for days. They’re good for adorning or gifting.

Ingredient Notes

• Butter: Unsalted butter provides wealthy taste; softened however not melted butter creates the most effective texture.
• Vanilla Extract: Pure vanilla makes the cookies fragrant and comfy; swap just a little for almond extract for that bakery-style taste.
• Egg: Deliver eggs to room temperature earlier than including, to assist the dough combine evenly. (Rapidly heat up chilly eggs by inserting them in a glass of heat water for five minutes.)
• All-Function Flour: Properly measured flour is vital for baking. Evenly spoon into the measuring cup, then stage to keep away from dense dough.

The right way to Make Sugar Cookies

1. Make the Dough: With an electric mixer or stand mixer, cream butter and sugar till fluffy, then combine within the egg, vanilla, and dry components till a smooth dough varieties. Chill till agency.
2. Roll & Lower: Roll the dough to ¼-inch thickness, lower into festive shapes, and place on baking sheets.
3. Bake & Beautify: Bake till flippantly golden on the sides, cool fully, then enhance with icing or sprinkles.

Holly’s Professional Ideas for Vacation Baking Success

• Use room temperature butter and egg for easy dough.
• It is very important measure flour appropriately. Keep away from scooping the flour with a measuring cup, or it could possibly pack the flour, leading to a dry dough. As an alternative, flippantly spoon the flour into the measuring cup and use the straight fringe of the again of a knife to stage it.
• Roll dough between parchment sheets to forestall sticking. When rolling the dough, if it will get too smooth, put it within the fridge for a couple of minutes. Don’t add an excessive amount of flour when rolling the dough.

• No parchment – Skip baking the cookies on parchment paper or a silicone mat for this recipe. They maintain their form finest on an ungreased cookie sheet.
• Bake one tray at a time for even coloration.
• Don’t place new batches on a heat cookie sheet. This can trigger the dough to unfold.
• For uniform cookie-cutter sugar cookies, roll to ¼-inch thickness on a flippantly floured floor. When rolling the dough, if it will get too smooth, don’t add extra flour. As an alternative, put it within the fridge for a couple of minutes.
• Freeze baked cookies, undecorated, for simple reward trays later.

Adorning Lower-Out Sugar Cookies

• Sugar cookies are some of the standard cookie recipes for adorning. When my youngsters have been small, we’d have enjoyable with Christmas cookie cutters, stamped rolling pins, and coloured frosting with loads of Festive sprinkles and jimmies!
• To make Christmas sugar cookies, or any time of 12 months cut-out cookies, guarantee they’re fully cooled on a wire rack earlier than adorning (or the icing will soften).
• You’ll be able to enhance the baked cookies with smooth frostings like buttercream frosting and elaborations, however our favourite is to make use of a easy sugar cookie icing or royal icing that finishes shiny and agency. Tip: Use gel meals coloring for the prettiest colours.
• Another choice is to soften chocolate chips and dip half of every cookie.

Storing & Freezing Christmas Cookies

• Retailer in an hermetic container at room temperature for as much as 5 days.
• Refrigerate dough for as much as 4 days earlier than baking.
• Freeze dough disks or baked cookies (undecorated) in a freezer-safe container for as much as 3 months.
• Place a chunk of parchment paper between layers to guard the frosting when storing adorned cookies.

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Prep Time 15 minutes minutes

Prepare dinner Time 9 minutes minutes

Chill Time 2 hours hours

Whole Time 2 hours hours 24 minutes minutes

• In a medium bowl, combine collectively flour, baking powder, and salt.

• Within the bowl of a stand mixer (or a big bowl with a hand mixer), add the butter and sugar. Beat on medium velocity for 3 to 4 minutes or till fluffy.

• Add the egg and vanilla and blend till easy.

• Progressively add the flour combination with the mixer on low. Proceed including till the entire flour is added. Let combine till the dough holds collectively, about 5 minutes. If the dough is powdery or not holding collectively, combine it longer.

• Divide the dough in half, and kind every half right into a flat 5-inch disk. Wrap the dough in plastic wrap, and chill within the fridge for two hours or as much as 4 days.

• Preheat oven to 375°F. Whereas the oven is preheating, take away the dough from the fridge. If it has been within the fridge longer than 3 hours, it could want to sit down out quarter-hour earlier than rolling because the dough will probably be very agency.

• Sprinkle the work floor with a lightweight dusting of flour (or powdered sugar) to maintain the dough from sticking. Use a rolling pin to roll the dough to ¼-inch thickness.

• Lower out shapes with cookie cutters. The scraps will be re-rolled; chill them within the fridge in the event that they soften an excessive amount of.

• Place the sugar cookies 1 inch aside on an ungreased cookie sheet and bake for 8-10 minutes or simply till cookies start to brown on their edges.

• Cool for two minutes on the cookie sheet, switch to a cooling rack, and funky fully earlier than adorning.

• As soon as cooled, enhance with sugar cookie icing.

• If the dough is powdery or not holding collectively, preserve mixing it till it varieties a dough.
• When utilizing a stand mixer, be certain that to make use of the paddle attachment as a substitute of the wire whisk. The combination might take as much as 5 minutes of beating earlier than it comes collectively.
• When mixing, all components, together with the egg and butter, must be at room temperature.
• Keep away from scooping flour with the measuring cup. Evenly spoon flour into the cup, then stage it with the straight fringe of a knife.
• Chill the dough earlier than rolling so the cookies don’t unfold and lose their form. Roll the dough to ¼ inch thickness. If the dough turns into too smooth, wrap it in plastic and refrigerate it. Don’t add an excessive amount of flour whereas rolling the dough.
• Don’t place new batches of cookies on a heat pan, or the dough will unfold.

Energy: 80 | Carbohydrates: 10g | Protein: 1g | Fats: 4g | Saturated Fats: 2g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Trans Fats: 0.2g | Ldl cholesterol: 14mg | Sodium: 14mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 124IU | Calcium: 7mg | Iron: 0.4mg

Diet data offered is an estimate and can differ based mostly on cooking strategies and types of components used.

Course Cookies, Dessert

Delicacies American

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