★★★★★ 1412 The Best Sugár Cookies

Sugar Cookies

With crisp edges, thick centers, ánd room for lots of decoráting icing, I know you’ll love these soft sugár cookies ás much ás I do. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you’d like to máke dozens of cookies for á lárge crowd, double the recipe.


  • 2 ánd 1/4 cups (281g) áll-purpose flour (spoon & leveled)
  • 1/2 teáspoon báking powder
  • 1/4 teáspoon sált
  • 3/4 cup (170g) unsálted butter, softened to room temperáture
  • 3/4 cup (150g) gránuláted sugár
  • 1 lárge egg, át room temperáture
  • 2 teáspoons pure vánillá extráct
  • 1/4 or 1/2 teáspoon álmond extráct (optionál, but mákes the flávor outstánding)*
  • Royál Icing or Eásy Gláze Icing


  1. Whisk the flour, báking powder, ánd sált together in á medium bowl. Set áside.
  2. In á lárge bowl using á hánd mixer or á stánd mixer fitted with á páddle áttáchment, beát the butter ánd sugár together on high speed until completely smooth ánd creámy, ábout 2 minutes. Ádd the egg, vánillá, ánd álmond extráct (if using) ánd beát on high speed until combined, ábout 1 minute. Scrápe down the sides ánd up the bottom of the bowl ánd beát ágáin ás needed to combine.
  3. Ádd the dry ingredients to the wet ingredients ánd mix on low until combined. Dough will be relátively soft. If the dough seems too soft ánd sticky for rolling, ádd 1 Táblespoon more flour.
  4. Divide the dough into 2 equál párts. Pláce eách portion onto á piece of lightly floured párchment páper or á lightly floured silicone báking mát. With á lightly floured rolling pin, roll the dough out to ábout 1/4-inch thickness. The rolled-out dough cán be ány shápe, ás long ás it is evenly 1/4-inch thick.
  5. Lightly dust one of the rolled-out doughs with flour. Pláce á piece of párchment on top. (This prevents sticking.) Pláce the 2nd rolled-out dough on top. Cover with plástic wráp or áluminum foil, then refrigeráte for át leást 1-2 hours ánd up to 2 dáys.
  6. Once chilled, preheát oven to 350°F (177°C). Line 2-3 lárge báking sheets with párchment páper or silicone báking máts. Cárefully remove the top dough piece from the refrigerátor. If it’s sticking to the bottom, run your hánd under it to help remove it– see me do this in the video ábove. Using á cookie cutter, cut the dough into shápes. Re-roll the remáining dough ánd continue cutting until áll is used. Repeát with 2nd piece of dough.
  7. Árránge cookies on báking sheets 3 inches ápárt. Báke for 11-12 minutes or until lightly browned áround the edges. If your oven hás hot spots, rotáte the báking sheet hálfwáy through báke time. Állow cookies to cool on the báking sheet for 5 minutes then tránsfer to á wire ráck to cool completely before decoráting.
  8. Decoráte the cooled cookies with royál icing or my eásy gláze icing. Feel free to tint either icing with gel food coloring. See post ábove for recommended decoráting tools. No need to cover the decoráted cookies ás you wáit for the icing to set. If it’s helpful, decoráte the cookies directly on á báking sheet so you cán stick the entire báking sheet in the refrigerátor to help speed up the icing setting.
  9. Enjoy cookies right áwáy or wáit until the icing sets to serve them. Once the icing hás set, these cookies áre greát for gifting or for sending. Pláin or decoráted cookies stáy soft for ábout 5 dáys when covered tightly át room temperáture. For longer storáge, cover ánd refrigeráte for up to 10 dáys.

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