CRISP & CRUNCHY vs. SOFT & CHEWY
The texture of your cookies is largely dependent on how thick you roll out the dough. For crisp and crunchy sugar cookies, roll your dough out to about ⅛ inch. For softer cookies, roll the dough out to ¼ inch (or even slightly thicker). Whichever you prefer, be sure to keep an eye on your cookies in the oven and adjust the baking time accordingly.
DECORATING YOUR SUGAR COOKIES
These cookies are perfect for decorating to celebrate any holiday or special occasion. I included a quick and easy recipe for royal icing (below), but you can use any type of icing — or even dip the cookies in melted chocolate! Just remember to allow your cookies to cool completely before decorating.
PREPARING THE SUGAR COOKIE DOUGH
In a large bowl, whisk together the flour, kosher salt, and baking powder. Set it aside.
In the bowl of a stand mixer fitted with a paddle attachment, add in the butter and mix, at a medium-low speed, for 30 to 60 seconds, until smooth.
Add in the sugar and mix at a medium speed for 1 to 2 minutes, until the mixture is light and fluffy.
Next, add in the egg and vanilla extract, and continue to mix at medium speed until smooth and well combined.
Turn the mixer down to a low speed. Add in the flour mixture, one third at a time, stopping at each addition to scrape down the sides and bottom of the bowl (as well as the paddle attachment). Mix just until combined.
Using your hands, form the dough into two smooth disks. Wrap each disk in plastic wrap, then chill them in fridge for at least 1 hour (and up to two days).
SHAPING AND BAKING THE SUGAR COOKIES
Preheat your oven to 350℉.
When ready to bake, remove the dough from the fridge and allow it to sit on the counter for 5 to 10 minutes to warm up slightly. I suggest working with one disk of dough at a time (while the other stays in the fridge), so the dough doesn’t get too soft.
Place the dough on a lightly floured surface and roll it out to a circle shape that is between ⅛ inch and ¼ inch thick. Keep moving and rotating the dough on your surface to prevent sticking. If your dough cracks around the edges, simply pinch any cracks together with your fingers and continue rolling.
Pro tip: For crisp and crunchy sugar cookies, roll your dough out to about ⅛ inch. For softer cookies, roll the dough out to ¼ inch (or even slightly thicker). Just be sure to monitor the cookies in the oven and adjust the baking time accordingly.
Cut out desired shapes and place the cookies on a baking sheet lined with parchment paper or silicone baking mat. You can even use a perforated baking mat to give your cookies an extra-professional look on the bottom!
Reform any leftover dough into a ball and re-roll as necessary. If the dough becomes too soft, you can place it back into the fridge while you work with the second disk.
Bake the cookies for about 12 to 15 minutes, or until the edges begin to turn a light golden brown. Note that the baking time may vary depending on the size and thickness of your cookies as well as your oven.
Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
PREPARING THE EASY ROYAL ICING (OPTIONAL)
Using an electric hand mixer, and in a medium-sized bowl, beat the egg whites just until they begin to foam.
Add in the powdered sugar, about 1 cup at a time, followed by the water, and mix until smooth.
Pro tip: For piping and making borders, the consistency of the icing should be relatively thick (think: the consistency of toothpaste) so that it doesn’t spread when piped. For flooding or dipping your cookies, continue to add water, a little at a time, until the icing is thin enough to spread and settles flat on the surface of the cookie.
Sugar Cookies
Ingredients
- 2 ½ cups all-purpose flour (spooned and leveled)
- ¾ tsp kosher salt (I use Diamond Crystal)
- ½ tsp baking powder
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
For Easy Royal Icing (optional)
- 2 large egg whites, at room temperature
- 3 ½ cups powdered (icing) sugar
- 2 tsp water (or lemon juice, if desired)
Instructions
Preparing the Sugar Cookie Dough
- In a large bowl, whisk together flour, salt, and baking powder. Set aside.2 ½ cups all-purpose flour¾ tsp kosher salt½ tsp baking powder
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium-low speed until smooth (about 30 to 60 seconds).1 cup (2 sticks) unsalted butter, at room temperature
- Add in sugar, and mix on medium speed until the mixture is light and fluffy (about 1 to 2 minutes).¾ cup granulated sugar
- Add in the egg and vanilla, and continue to mix on medium speed until smooth and well combined.1 large egg, at room temperature2 tsp pure vanilla extract
- Reducing the mixing speed to low. Add in the flour mixture, ⅓ at a time, scraping down the sides and bottom of the bowl (along with the paddle attachment) at each addition. Mix just until combined.
- Using your hands, halve the dough and form into two smooth disks. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour (and up to two days).
Shaping and Baking the Sugar Cookies
- Preheat oven to 350℉.
- Remove the dough from the refrigerator and allow to sit at room temperature to warm up slightly (about 5 to 10 minutes). (I recommend staggering this step with both disks of dough, working with one disk at a time to prevent it from becoming too soft.)
- Set the dough on a lightly floured surface and roll it out to a circle shape that is between ⅛" and ¼" thick. (Keep moving and rotating the dough on your surface to prevent sticking. If your dough cracks around the edges, simply pinch any cracks together with your fingers and continue rolling.)Pro tip: For crisp sugar cookies, roll your dough out to about ⅛". For softer cookies, roll the dough out to ¼" (or slightly thicker). Just be sure to monitor the cookies in the oven and adjust the baking time accordingly.
- Using a cookie cutter, cut out desired shapes from the dough and set each on a baking sheet lined with parchment paper, or on a silicone baking mat. (You can even use a perforated baking mat to give your cookies that extra-professional look on the bottom!)Pro tip: My favorite cookie cutters (which I used for this recipe) are these Halloween Cookie Cutters and these Holiday Cookie Cutters!
- Reform any leftover dough into a ball and re-roll as necessary. If the dough becomes too soft, you can set it back into the refrigerator while you work with the second disk.
- Bake the cookies until the edges begin to turn a light golden brown (about 12 to 15 minutes).Note: The baking time will vary based on the size and thickness of your cookies, as well as your oven.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Preparing the Easy Royal Icing (optional)
- In a medium sized bowl, with an electric hand mixer, beat the egg whites just until they begin to foam.2 large egg whites, at room temperature
- Add in powdered sugar, 1 cup at a time, followed by the water. Mix until smooth.3 ½ cups powdered (icing) sugar2 tsp water (or lemon juice, if desired)
- Decorate as desired.Pro tip: For piping and making borders, the consistency of the icing should be relatively thick (like the consistency of toothpaste) so that it doesn’t spread when piped. For flooding or dipping your cookies, continue to add water, a little at a time, until the icing is thin enough to spread and settles flat on the surface.
Notes
- Using a Mixer: I recommend using a stand mixer or electric hand mixer to prepare sugar cookie dough. With the amount of flour in this recipe (which is required to help the cookies hold their shape when baking), it would be difficult to achieve a well-combined dough by hand without overmixing.
- Freezing Instructions: To freeze sugar cookie dough, tightly wrap the dough in plastic wrap, place it in a resealable plastic bag, and set it in the freezer for up to three months. When ready to use, transfer the frozen dough to the refrigerator to thaw overnight, then allow it to warm up at room temperature until it is rollable but still chilled.
