Picture biting into a freshly made sugar cookie, the perfect amount of sweetness blending with buttery richness. Sugar cookies are a treasured classic that elicits comfort and brings back fond memories, whether you consume them in their classic round shape or adorable seasonal designs.
INGREDIENTS NEEDED FOR SUGAR COOKIES
1. All Purpose Flour – Spoon and levelled.
2. White Sugar
3. Almond Extract
4. Salt
5. Egg – See notes
6. Baking Powder
7. Vanilla
8. Softened Butter – Leave at room temperature for 30 minutes to 1 hour.
9. Milk – Optional. See notes.
HOW TO MAKE SUGAR COOKIES
1. Using a mixer, cream your butter and sugar together until light and fluffy.
2. Next, add in your remaining wet ingredients and mix until combined.
3. Add in your salt and baking powder, then add in your flour in three parts. Mix until well combined.
4. Optional – cover and refrigerate for 20 minutes.
5. Lightly flour your surface for your dough, then roll it out to 1/4″ thickness, then cut out with your desired cookie cutter. Re-roll the dough as needed. You may have a bit of dough left over that is too small for cookie cutter. I usually just roll it into a ball and flatten it into a cookie shape.
6. Place them on a lined baking sheet, ensuring to leave space in between them.
7. Optional – Place them back in the fridge for 15 minutes before baking.
8. Preheat your oven at 350°F and bake for 9-10 minutes. They will be ready when the edges are brown. They will be soft when you take them out. We don’t want to over bake them, otherwise they will end up dry. The cookies will firm up during the resting period.
9. Rest for 10-15 minutes on the tray, then move to a wire rack.
TO CHILL OR NOT TO CHILL
I have made these cookies in two batches with slight modifications and here is what I noticed.
1. If your dough is too sticky, then chilling will firm up the dough so that it is easier to work with. Working with a smoother dough will allow the cookies to keep their shape. They will also have little to no spread when baking and end up firmer after baking. I did bake these for 12 minutes instead of 10, which resulted in them coming out a little dry.
2. If your dough is crumbly, it will be a bit more difficult to roll out the dough and a bit more delicate after cutting out the shape. Since this batch is not chilled, they spread a little, but not too much. However, the end results were crispy on the outside with a soft inside.
HOW TO STORE IT
Room Temperature: Your freshly baked cookies will last for up to 4 days in an airtight container.
Freezer (unbaked): Chill your cookie dough for up to 48 hours, then cut out your shapes. Chilling needs to be done prior to freeze as it allows the flour to absorb the moisture first. Freeze them on the baking sheet for at least 30 minutes to prevent sticking. Then store them in an airtight container and freeze for up to 3 months.
Freezer (baked): Once your cookies have cooled completely, freeze them on the baking sheet for at least 30 minutes to prevent sticking. Then store them in an airtight container and freeze for up to 3 months.
DID YOU MAKE THIS RECIPE?
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CHRISTMAS SUGAR COOKIES
Ingredients
- ¼ cup Softened Unsalted Butter
- ¼ cup Sugar
- ¼ tsp Salt
- ¾ tsp Vanilla
- ⅛ tsp Almond Extract
- ¼ tsp Baking Powder
- 1 cup Flour + ½ -1 tbsp for dusting
- 1 Med Egg Yolk See Recipe Notes
- 1 tsp Milk See Recipe Notes
Instructions
- Using a mixer, cream your butter and sugar together until light and fluffy.
- Next, add in your remaining wet ingredients and mix until combined.
- Add in your salt and baking powder, then add in your flour in three parts. Mix until well combined.
- Optional – cover and refrigerate for 20 minutes.
- Lightly flour your surface for your dough then roll it out to 1/4" thickness, then cut out with your desired cookie cutter. Re-roll the dough as needed until all the dough has been used up. You may have a bit of dough left over that is too small for cookie cutter. I usually just roll it into a ball and flatten it into a cookie shape.
- Place them on a lined baking sheet, ensuring to leave space in between them.
- Optional – Place them back in the fridge for 15 minutes before baking.
- Preheat your oven at 350°F and bake for 9-10 minutes. They will be ready when the edges start to brown. They will be soft when you take them out. We don't want to over bake them, otherwise they will end up dry. The cookies will firm up during the resting period.
- Rest for 10-15 minutes on the tray then move to a wire rack.
