For many years I have attempted to make cut out sugar cookies, and while I liked the TASTE of the sugar cookie recipe I was using, it was awful for rolling. I finally found a recipe that I can stick by and produces tasty yet efficient dough. Sugar cookies are a must during the holidays because you get to decorate them and it’s a fun (and delicious) activity to do with friends and family.
I was just thinking the other day about how I didn’t have any holiday cookie cutters and, the next thing I know, a very kind coworker gifted me a set for Christmas. This past weekend was my birthday, and I decided that part of the celebration would be to make and decorate sugar cookies using my new, fun toys. Below are a few of the creations from my cookie party guests.
To make these cookies roll out the very best, I would recommend chilling the dough, as well as using a piece of parchment on top and bottom of the dough (with a little extra flour to avoid sticking).
- 2 cups flour (I use a gluten-free flour blend)
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 3 tablespoons powdered sugar
- 1 stick unsalted butter, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 1-3 tsp milk (I use unsweetened almond)
- Preheat your oven to 350 degrees F.
- Blend the flour, baking powder and salt together in a bowl and set aside.
- In a separate bowl (or in your stand mixer) cream the butter and sugars together.
- Add the egg and vanilla extract and blend.
- Slowly add in the flour mixture a little at a time until the dough is completely blended.
- The dough may seem very crumbly and, if so, add some milk, 1 tsp at a time until it doesn’t seem too dry. It’s ok if it’s still a little crumbly as long as it looks like it will roll well.
- Put the dough in the refrigerator for about 30 minutes to chill (or the freezer for 15 if you’re impatient like I am).
- Lay out a piece of parchment paper, put the dough on it, and then add another piece of parchment paper on top. Sprinkle a light dusting of flour on the dough so it won’t stick to the paper. Roll out the dough with a rolling pin between the layers of parchment to your desired thickness.
- Cut your shapes and place them on the cookie sheet. [Pro tip: use smaller shape-cutters inside the big shapes for different designs]
- Bake for about 8 minutes or until the dough looks to have set (don’t let the edges start to get brown, you want them to remain soft).
- Decorate with frosting!
- 3 cups sifted powdered sugar
- 1 stick Imperial spread
- 1 tsp almond extract
- 1 tbsp almond milk
- Nutmeg, if desired
- Allow your butter to soften to room temperate.
- Put it in a bowl and add half of the sifted sugar. Begin to blend it together with a mixer, increasing speed as it starts to combine.
- Slowly add more sugar, along with almond extract, nutmeg and milk, a little at a time.
- If you want different colors to decorate with, separate the icing and add food coloring to your bowl and blend again.
- Spread the frosting on your cookies and decorate with sprinkles, toasted coconut or candy!
Sugar cookie recipe adapted from Blondie and Brownies.