This basic sugar cookie recipe can be used to make year-round treats or special holiday shapes. It differs from some sugar cookie recipes in that it calls for powdered confectioners' sugar rather than granulated sugar. Even delicate shapes will hold their form while baking.
The dough is easy to work with and can be rolled thin for crisp cut-out cookies or rolled thick for soft sugar cookies. The baking time can also be adjusted to control the texture of the cookie. For variations, try replacing the almond extract with other flavorings such as lemon or orange. Allow time for chilling the dough.
Easy Sugar Cookie Recipe
Ingredients:
- 1 1/2 cups sifted powdered (confectioners') sugar
- 1 cup butter, softened
- 1 egg
- 1 teaspoon vanilla flavoring or extract
- 1/4 teaspoon almond flavoring or extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 3/4 teaspoon baking soda
Mix the Cookie Dough
- With a mixer, beat the powdered sugar and butter for one or two minutes, until smooth.
- Add the egg, vanilla flavoring and almond flavoring, and beat for another minute or two until the mixture is creamy.
- Mix the flour, cream of tartar and baking soda. Add the flour mixture to the butter mixture and beat with the mixer until a smooth dough forms.
- Divide the dough into two or three portions. Wrap each portion of dough in plastic wrap, and refrigerate the dough for at least two hours, or overnight. (Note: If chilling the dough longer than two or three hours, you may need to leave it to rest at room temperature for 20 minutes to soften enough to roll it out.)
Shape and Bake the Sugar Cookies
- Preheat your oven to 375° F (190° C).
- On a lightly floured surface, roll out a portion of the dough approximately 1/8' thick for thin cookies, or 1/4" inch for thicker cookies.
- Dip your cookie cutters into flour, shake off the excess, and cut out the dough into the desired shapes.
- Transfer the cut-out dough to an ungreased cookie sheet (line it with parchment paper for easy clean-up), allowing 1/2" between cookies.
- Gather the scraps of dough together into a ball, roll out again, and cut out additional shapes. Repeat until all of the dough is used.
- Bake the cookies, one pan at a time, until pale golden, about 7 to 8 minutes for thinner cookies, or 9 to 10 minutes for thicker cookies. Adjust the time accordingly to make chewy or crispy cookies.
- Allow the baked cookies to cool on the pan for a minute or two before transferring to a rack to cool.
Decorating Cut-Out Sugar Cookies
The sugar cookies are already sweet, but if you like they can be decorated before or after baking. Unbaked cut-out shapes can be brushed with beaten egg yolk, garnished with coarse granulated sugar, or decorated with edible glitter or dragees.
Baked and cooled cut-out cookies can be dressed up with icing and other decorations. To make icing for decorating the cookies, mix 1/2 cup of powdered sugar with just enough milk (add one teaspoon at a time) to form a spreadable paste. Stir in food coloring one drop at a time, and spread or paint the icing onto the cookies. Allow the icing to firmly set before storing the cookies in an airtight container.
Looking for other home-baked treats for the holidays? Try making your own Caramel Popcorn or this easy Chocolate Sheet Cake.
Christine Benlafquih - Christine (Amina) Benlafquih is a Morocco-based writer. She covers varied topics including religion, food, health and culture.
