Sugar cookies are a staple in the land of baking and homemade cookies. I love them because they’re relatively easy to make and there are endless possibilities when it comes to decorating them.
My favorite way to decorate a sugar cookie is with royal icing. It’s nothing over the top but there’s just something about seeing the shiny icing layered on top of each cookie that make them look so delicious. Sometimes they almost look too good to eat because of their perfect appearance but I’ll still eat them. I’m a purist when it comes these cookies some icing does it for me but if you’re feeling more creative you can definitely add sprinkles or other decorating toppers.
I’ve noticed a couple of tricks that make the cookie making process easier. First, as you mix the ingredients there will be a point when getting dirty and using your hands is the most effective may to get the cookie dough fully mixed. Make sure all ingredients in the dough are mixed but don’t over mix. Also, when I put the dough in the fridge I like to double wrap it will plastic wrap. You can technically leave the dough in the fridge for 3-5 days it you don’t want to use it immediately so it’s an easy recipe to make ahead of time. Lastly, when you’re using a cookie cutter wiggling the cutter slightly when you’re cutting through the dough. That will loosen the cutter from the dough so it’s easy to pick up the cookie.
These cookies look just as good unbaked as they do baked. I used an oval cookie cutter in the below image.
Unbaked Sugar Cooki
Homemade Sugar CookiePRINT NOW!
- 1.5 Sticks of Unsalted Butter (softened
- 1.5 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Almond Extract
- 1 Large Egg
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cream of Tarter
- 2.5 Cups All-Purpose Flour
- Granulated Sugar
- With a stand or hand mixer, beat butter, powdered sugar, vanilla extract, almond extract and egg on low speed until ingredients are incorporated. Then begin to mix at medium speed.
- While at medium speed add in the baking soda, cream of tarter, and a half cup of all-purpose flour. Continuing adding a half cup of all purpose flour until all ingredients are incorporated.
- Continue to mix the sugar cookie dough with your hands. Form a ball with the dough and cut in half. Shape the two sections into round disks and wrap tightly with plastic wrap. Refrigerate the dough for at least 2 hours.
- When ready to bake, preheat oven to 365 degrees.
- Lightly grease a cookie sheet or use parchment paper.
- Pull the dough out of the fridge and roll it out on a slightly flowered surface to about 1/4 inch thick.
- Cut the cookies into desired shapes and sprinkle lightly with granulated sugar.
- Bake for 6-8 minutes, checking regularly.
- Let cookies completely cool before decorating.
If you want your cookies thicker or thinner adjust your baking time to accommodate the thickness of your cookie. Thinner cookies will take less time to bake and thicker cookies will take longer.