Sugar Cookies

Overhead shot of round sugar cookie on a cooling rack.
Hand holding a white sugar cookie with sprinkles in the foreground with red and white sugar cookies in the background.
Hand holding a white sugar cookie with sprinkles in the foreground with red and white sugar cookies in the background.

Sugar cookies are budget-friendly, easy to make, and a scrumptious method to create recollections that may final a lifetime. Whipping up a batch of this sugar cookie recipe and spending the afternoon adorning them with household and associates is my favourite factor to do through the holidays.

Overhead shot of round sugar cookies.Overhead shot of round sugar cookies.

Why These Are The Greatest Sugar Cookies

  • The dough comes collectively in minutes.
  • They’ve a delicate vanilla taste and aren’t overly candy.
  • They bake up agency however are nonetheless delicate and chewy.
  • They don’t shatter whenever you chew into them.
  1. Cream softened butter with sugar till it doubles in dimension and lightens in coloration. This creates air pockets within the dough, supplying you with a lightweight and ethereal cookie.
  2. Roll the dough out to 1/4 inch thickness. Any thicker and the cookies will lose their form. Any thinner, and so they received’t have the ability to maintain the burden of the icing.
  3. Chill the dough after you roll it out, after which minimize it. Giving the butter time to harden will make the cookies simpler to chop out and assist your cookies maintain their form as they bake.
  4. Use merely formed cookie cutters. Something too intricate will seemingly break off or lose its form because it bakes.
  5. Bake the cookies simply till they’re set. You’re not searching for a golden brown; as they bake the cookies will lighten in coloration. Overbaking them leaves you with a dry, rock-hard cookie.
  6. Cool your cookies fully earlier than adorning them with icing. Spreading icing on heat cookies will soften the icing, so it doesn’t maintain its form and drips throughout.
Hand holding a white sugar cookie with sprinkles in the foreground with red and white sugar cookies in the background.Hand holding a white sugar cookie with sprinkles in the foreground with red and white sugar cookies in the background.

Completely softened butter will type an indentation whenever you gently press a finger into it—like play dough. Listed below are 3 ways to attain this consistency:

  • METHOD #1 Choose a heat spot in your kitchen and go away the butter out at room temperature for an hour or two.
  • METHOD #2 Fill a big glass with boiling water. After a minute, fastidiously dump the water out. Stand the stick of butter (nonetheless in its wrapper) straight up in your work floor and canopy it with the heated glass for 5 minutes.
  • METHOD #3 Chop the stick of butter into 4 items and place it in a microwave-safe dish. Microwave the butter in 5-second increments, being cautious to not soften it. Press your finger into the butter after each five-second increment. As quickly as there may be any give to it, pull it from the microwave.

How To Minimize Sugar Cookies

Historically cookie cutters are used to form sugar cookie dough. Whereas metallic cutters are the preferred, I choose plastic cutters, as they don’t bend or rust. After all, you don’t have to spend money on cookie cutters to form your dough. You should utilize the mouth of a glass or the ring of a mason jar lid, as we did right here. If you wish to create a unique form, draw it on paper, minimize it out, and place it on the dough. Use a knife to hint the define. At all times minimize dough that’s been rolled out to 1/4 inch thickness and chilled to create clear strains.

How To Repair Cookies That Have Misplaced Their Form

When you open your oven to seek out that your cookies have misplaced their form, it may be a simple repair. First, enable the cookies to chill on the sheet pan for a minute, then reshape them by urgent the cookie cutter into them and utilizing a butter knife to separate the trimmings from the cookie. Work rapidly; the extra the cookie cools, the extra seemingly it’s to shatter. Don’t throw out these trimmings! They’re crispy and a complete delight.

Overhead shot of round sugar cookies on a cooling rack. and a counter top.Overhead shot of round sugar cookies on a cooling rack. and a counter top.

Adorning Sugar Cookies

You’ll be able to eat plain sugar cookies, however adorning them is at all times a lot enjoyable. Historically royal icing is dyed with meals coloring and piped onto the cookies to embellish them. However in the event you choose a less complicated technique, you may as well garnish the cookies with a little bit of icing, a sprinkle of cinnamon sugar, or a pinch of zest. They are going to nonetheless look and style wonderful. If you wish to keep away from meals coloring, grate freeze-dried raspberries or blueberries right into a powder and sprinkle them into the icing to create a vibrant pink or purple hue.

Royal icing is a stiff white icing that’s dyed with meals coloring and used to embellish pastries. It may be plain or flavored with vanilla extract, almond extract, lemon zest, or orange zest. When adorning cookies, there are three textures you need to make:

  1. Stiff consistency: Whenever you dip a spoon into stiff icing and carry it out, the icing will type a stiff peak that received’t disappear. Use this icing to pipe flowers, leaves, or ruffles.
  2. Piping consistency: Whenever you drip a line of icing throughout the floor, it should take 20 to 25 seconds to vanish. Use this icing to stipulate the cookie and stop flooding consistency icing from spilling over.
  3. Flooding consistency: Whenever you drip a line of icing throughout the floor, it should take 15 to 10 seconds to vanish. Use flooding consistency icing to fill within the cookie rapidly.

How To Retailer Sugar Cookies

Retailer sugar cookies in an air-tight container for as much as every week at room temperature. You can even freeze them in a freezer-safe container, separated with layers of parchment or wax paper, for as much as 3 months. Don’t refrigerate sugar cookies, as it could possibly dry them out and boring their taste.

Overhead shot of round red and white sugar cookies, with a bite taken out of one of them.Overhead shot of round red and white sugar cookies, with a bite taken out of one of them.

Sugar Cookies

Sugar cookies are budget-friendly, easy to make, and a scrumptious method to make recollections that may final a lifetime.

Hand holding a white sugar cookie with sprinkles in the foreground with red and white sugar cookies in the background.Hand holding a white sugar cookie with sprinkles in the foreground with red and white sugar cookies in the background.

  • 12 Tbsp salted butter, softened* ($1.50)
  • 1 cup sugar ($0.32)
  • 1 tsp vanilla ($0.57)
  • 1 massive egg ($0.21)
  • 2 cups all-purpose flour ($0.24)
  • 3/4 tsp baking powder ($0.05)
  • 1 lb. powdered sugar* ($1.00)
  • 1/4 tsp cream of tartar ($0.10)
  • 2 massive egg whites ($0.42)
  • In a big bowl, use a hand mixer to whip the softened butter & sugar till fluffy.

  • Add the egg and vanilla to the creamed butter and blend to include.

  • In a separate bowl, combine the flour and baking powder.

  • Add half the flour to the creamed butter and blend simply till a moist dough types. Add the second half of the flour and blend gently till a stiffer dough types.

  • Place the dough between two sheets of parchment paper and roll the dough ¼ inch thick. Cool for thirty minutes within the fridge. Preheat your oven to 350°F.

  • As soon as the dough has hardened, minimize out the cookies, take away the scraps from the cookie sheet, and go away the cookies behind. Roll any scraps out on a separate piece of parchment, and chill earlier than reducing them into cookies.

  • Place the sheet of parchment paper with the cookies on a sheet pan. Bake the cookies at 350°F for 3 minutes. Subsequent, rotate the sheet pan, so the entrance faces the again—then bake for 3 to 4 minutes.

  • Cool the cookies within the sheet pan for a couple of minutes earlier than transferring them to a cooling rack. Adorn when cookies have cooled fully.

  • To make the royal icing, mix half of the pound of powdered sugar and all the cream of tartar in a big bowl. Add the egg whites and whip the combination to delicate peaks.

  • Add half the sugar and blend it at a decrease pace to maintain the powdered sugar within the bowl. Subsequent, improve the pace to medium-high and whip till the icing is stiff and fluffy, about 1 minute.

  • Thicken the icing with as a lot powdered sugar as essential to create a piping consistency for outlining—skinny the icing with a little bit of water for flooding.

  • If coloring your icing, separate it into as many luggage as essential to create your palette. Then, observe the instructions on the meals coloring package deal to make your palette. Subsequent, shut the bag and squeeze and press it to disperse the meals coloring all through.

  • Take away as a lot air as attainable and twist the highest of the bag to shut it. Safe the twisted finish with a rubber band. Snip off the tiniest little bit of the underside nook of the bag.

  • Subsequent, gently squeeze the highest of the bag whereas shifting it steadily to stipulate the cookie with the stiffer icing.

  • Then flood your cookie with the thinner icing. Enable the icing to dry earlier than having fun with your sugar cookie!

See how we calculate recipe costs here.

*If utilizing unsalted butter, add 1/2 teaspoon of finely floor salt (like positive sea salt) or 1 teaspoon of coarsely floor salt (like kosher salt) to the butter
*When you don’t have powdered sugar, you can also make your individual by processing a pound of sugar in a blender till it types a positive powder.

Serving: 2cookiesEnergy: 199kcalCarbohydrates: 35gProtein: 2gFats: 6gSodium: 66mgFiber: 0.3g

Overhead shot of round red and white sugar cookies.Overhead shot of round red and white sugar cookies.

How one can Make Sugar Cookies – Step by Step Images

Overhead shot of creamed butter and sugar in a white bowl.Overhead shot of creamed butter and sugar in a white bowl.

In a big bowl, use a hand mixer to whip the 12 tablespoons of softened butter & cup of sugar till fluffy.

Overhead shot of egg and vanilla being added to whipped butter.Overhead shot of egg and vanilla being added to whipped butter.

Add the egg and the teaspoon of vanilla to the creamed butter and blend to include.

Overhead shot of hands mixing flour and baking powder in a white bowl.Overhead shot of hands mixing flour and baking powder in a white bowl.

In a separate bowl, combine the two cups of all-purpose flour and the three/4 teaspoon of baking powder.

Overhead shot of hands holding sugar cookie dough over a bowl of sugar cookie dough.Overhead shot of hands holding sugar cookie dough over a bowl of sugar cookie dough.

Add half the flour to the creamed butter and blend simply till a moist dough types. Add the second half of the flour and blend gently till a stiffer dough types.

Overhead shot of sugar cookie dough being rolled out between two sheets of parchment.Overhead shot of sugar cookie dough being rolled out between two sheets of parchment.

Place the dough between two sheets of parchment paper and roll the dough ¼ inch thick. Cool for thirty minutes within the fridge. Preheat your oven to 350°F.

Overhead shot of sugar cookies being cut with a band and a mason jar lid.Overhead shot of sugar cookies being cut with a band and a mason jar lid.
As soon as the dough has hardened, minimize out the cookies. Take away the scraps and go away the cookies behind. Roll any scraps out on a separate piece of parchment, and chill earlier than additionally reducing them into cookies.
Overhead shot of naked sugar cookies in a sheet pan.Overhead shot of naked sugar cookies in a sheet pan.

Place the sheet of parchment paper with the cookies on a cookie sheet or sheet pan.

Overhead shot of baked sugar cookies in a sheet pan.Overhead shot of baked sugar cookies in a sheet pan.
Bake the cookies at 350°F for 3 minutes. Subsequent, rotate the sheet pan, so the entrance faces the again—then bake for 3 to 4 minutes.
Overhead shot of egg whites being poured into powdered sugar.Overhead shot of egg whites being poured into powdered sugar.
To make the royal icing, mix half of the pound of powdered sugar and the 1/4 teaspoon of cream of tartar in a big bowl. Add the egg whites and whip the combination to delicate peaks.
Overhead shot of icing being mixed with a hand blender in a white bowl.Overhead shot of icing being mixed with a hand blender in a white bowl.
Thicken the icing with as a lot powdered sugar as essential to create a piping consistency for outlining—skinny the icing with a little bit of water for flooding.
Overhead shot of icing being spooned into a plastic bag.Overhead shot of icing being spooned into a plastic bag.
If coloring your icing, separate it into as many luggage as essential to create your palette. Then, observe the instructions on the meals coloring package deal to make your palette. Subsequent, shut the bag and squeeze and press it to disperse the meals coloring all through.
Overhead shot of hand piping icing onto a sugar cookie on a tray of sugar cookies.Overhead shot of hand piping icing onto a sugar cookie on a tray of sugar cookies.
Subsequent, gently squeeze the highest of the bag whereas shifting it steadily to first define the cookie with the stiffer icing.
Overhead shot of decorated red and white sugar cookies.Overhead shot of decorated red and white sugar cookies.
Then flood your cookie with the thinner icing. Enable the icing to dry earlier than having fun with your wonderful sugar cookie!

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