I have finally perfected my Roll-Out Sugar Cookies recipe and process. Well, at least I think I have. Over the years, I have tried dozens of various sugar cookie recipes and was always disappointed. I would make notes to each recipe after I had made them on how to improve. More vanilla extract, granulated sugar vs. confectionery sugar, adding more salt, etc. All suggestions until this recipe was born.
Perfect Roll-Out Sugar Cookies
Another struggle was the spreading issue. I would use a cute bunny cookie cutter, and after baking, the cookies would all look like bunny blobs. My process details how to keep the cookies in shape to come out the same size as they went into the oven. So when you cut out a snowman, you get a snowman, not a puddle!
Decorating your cookies does not have to be limited to colorful sugars or sprinkles. Take your time and get a little creative with your cookie décor. I also have a link to my very straightforward royal icing recipe and some tips on decorating that will give your cookies a flawless, professional look.
I love whipping up this recipe when I have no cookies to make. I separate the dough, wrap each section well, put them into a freezer bag, and then store them in either the refrigerator or freezer, depending on when I’m making them. Then all I have to do is defrost, roll, and bake! A huge time saver when your baking during the holiday season and have limited time.
Now to make the cookies. I mix the flour, baking powder, baking soda, and salt in a medium bowl and set that aside.
Thick Soft Sugar Cookies
In an electric mixer, cream together the granulated sugar and butter. Creaming is whipping up the butter, so it’s light and fluffy along with the sugar to help the granules start to melt. I only use salted butter when I bake; in fact, I only buy salted butter. I might be one of the only ones who recommends this, but I never have an issue with anything ever being too salty, even with salt added into the recipe. I find that my results are a nice balance of flavor. If your still reluctant, use unsalted butter and 3/4 teaspoon of salt instead of my recommended 1/2 teaspoon.
To the creamed butter and sugar, add the egg, vanilla, and almond extracts. Slowly add the flour mixture to the wet ingredients. Once the dough has formed into a ball, dump it onto a well-floured surface. Divide the dough into half and wrap them up tightly. Pop into the fridge for about 30 minutes.
While the dough chills, gather your baking items. I swear by the silicon baking mats, especially with cookies. I never have an issue with a cookie baking unevenly or sticking. Line your baking sheets with parchment paper if you are not using the silicone mats. Preheat your oven to 350 F. degrees. Flour your surface well, and also your cookie cutters and rolling pin. Any rolling pin will do just fine, but I have one with measurement wheels that I use mainly for my Roll-Out Sugar Cookies. The measurement disks keep the dough at the same height throughout. I use the ¼ inch measurement because I like to decorate with royal icing, and the cookie needs to be substantial.
Sugar Cookie Roll-Outs
Working with half your dough at a time will keep your dough cool. Starting with dough at room temperature can cause the cookies to spread in the oven. If I want to roll out all the dough at once, I will put the cookie sheet in the refrigerator with the cut-out cookies to firm up, and then right into the oven.
Roll out your dough to ¼ of an inch thick and use your floured cookie cutter to cut out the shapes.
I strategically place the cookie cutter to fit as many cookies in one roll out as possible, so I’m not handling the dough as much.
Use a small spatula to transfer the cookie to the baking sheet. If you are not using icing, at this point, you can add any sprinkle accents you like. 8-10 minutes is all the time the cookies need. I do not like to see any brown on the edges, just enough time to set the cookie, and then they come out. I let them sit for about 5 minutes to finish up baking on the sheet, and then they go onto a rack to cool.
You can easily freeze the undecorated sugar cookies in freezer bags for up to 3 months. Just make sure you get out as much air as possible. When your ready to decorate, take all the cookies out of the bag to defrost in a single layer.
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