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Wondering how to make sugar cookies? This easy cookie recipe was passed down from my grandmother. It makes soft cut out sugar cookies that are perfect for decorating with frosting!
Tis the season for making sugar cookies!! I don’t know why we think of sugar cookies as being a Christmas cookie, because sugar cookies are also perfect for Valentine’s Day, Halloween, and just your average 4-year olds birthday party. Sugar cookies really are perfect for any occasion!
This is the sugar cookie recipe that I grew up with. It was handed down from my grandmother (Nana) and was definitely one of my favorite holiday traditions as a child. It might be because I loved sneaking bites of cookie dough.
My mom and I would prepare all the cut-out cookies, then she would set up a decorating station with different colors of buttercream frosting. We would decorate the sugar cookies with frosting.
Aside from childhood memories there are many things that make these sugar cookies the best, in my opinion:
- Easy cookie dough to work with
- Only 30 minutes to chill the dough
- Simple ingredients
- Holds their shape when baked
- Make soft, buttery cut out cookies
- Freezes well
The best part about this cookie dough is that it’s not overly sweet, which means you can add about as much vanilla frosting and you’d like! If you don’t love buttercream, you might like my sugar cookie icing instead.
If this is your first time making sugar cookies, or you’d just like to brush up on your sugar cookie making skills, then you’re in the right place because we’re going to go through this step by step.
Step 1: Cream the butter and sugar.
The first step to making sugar cookies is too allow your butter to soften. It doesn’t need to be at room temperature, I suggest allowing it to sit out for about 20 minutes. I also like to cut the butter into 1 tablespoon size chunks. Softened butter will incorporate with the sugar much easier. If you need a faster method to soften the butter, microwave it for 10 seconds, and then let it sit on the counter for about 10 minutes.
Cream together the butter and sugar. But what does this actually mean? This is an essential step to any cookie recipe. It creates and traps air pockets which later helps during baking to actually slow down the process of the butter and sugar melting.
Remember to scrape down the bowl and remix, so that you get a good consistency in your mixture.
Step 2: Add the liquid ingredients
Add the egg (or eggs). I use cold eggs, straight out of the refrigerator. Again, you’ll need to scrape down your bowl and adequately mix the eggs into the butter and sugar. The mixture will still be a bit “chunky”, but it will still be a cohesive mixture.
Now add the milk (with baking soda dissolved) and vanilla extract.
To dissolve the baking soda in the milk, I take the baking soda and stir it into the milk until there are no dry pockets of baking soda on the bottom of the dish. This starts a chemical leavening process to help the cookies rise just a bit during baking.
Step 3: Add the dry ingredients
I highly suggest using a kitchen scale to measure out your flour because it’s so easy to add too much flour to your dough, which makes for dry and brittle cookies. I never bake without my kitchen scale.
I do not sift my flour because I am simply too lazy, but all the power to you if you’d like to sift your flour.
Slowly add the flour to the dough, ½ – 1 cup at a time, again, scraping down the bowl to get any residue off the bottom.
At first, this dough does not come together in one big ball like you might expect to see in a chocolate chip cookie recipe. Instead it looks like a crumbly mixture. However, as soon as you press the dough together, it’s like playdough. It’s soft and forms easily into a ball.
Or, you can keep mixing it together and you’ll have a nice ball of cookie dough. Just be sure not to over mix it.
Step 4: Chill the dough.
This dough needs to be chilled for about 30 minutes, which will make it much easier to handle when rolling it out.
I recommend making 2-3 flattened discs of dough, no larger than a softball. This allows you to work in small batches, which is easier to roll out, and it prevents your dough from getting too soft. Wrap it with plastic wrap and place it in the refrigerator to chill.
Step 5: Roll out your dough, cut out shapes & bake your cookies.
I could go into great detail and this post would be even longer. Thankfully, I’ve actually already shared my Tips and Tricks for Perfect Sugar Cookies.
That post talks all about how to roll out your dough, baking your cookies and preparing them for decorating. There’s some very useful information there, so don’t skip it!
Step 6: Decorating the sugar cookies.
This is both my most favorite and least favorite part of the process. I always start out super excited to decorate, but by the end I inherently get lazy and just slap some frosting on the last few cookies.
Again, I could go super detailed with decorating sugar cookies, and I did! HA. I put all my tips and tricks for decorating sugar cookies with buttercream frosting into one post for you.
You might also be interested in learning how to color buttercream frosting.
Is anyone else dying to make sugar cookies right now? Let’s be real, I just want to eat them and someone else can do all the work.
These are best kept in an airtight container, and they will stay fresh for several days. While this buttercream does have a little “crust”, I don’t recommend stacking more than 1 cookie on top of another, as it will crush the frosting. You can also place a layer of parchment in between.
If you want to make this dough ahead of time, just wrap it tightly in plastic wrap and put it in the fridge for up to 2 days. Anything beyond that, I suggest freezing it.
To defrost the dough, just place it in the fridge the night before you’d like to use it. The longer you chill your dough, the more firm it would be. This means you might need to let it sit on the counter for 10 minutes before you start rolling it out, making it much easier to handle.
To make these ahead of time, you have two options. You can freeze the cookies prior to decorating them, or you can freeze them once decorated.
To freeze the cookies, prepare and cool completely. Place in a freeze-safe air tight container for up to one month.
To freeze decorated cookies, place on a cookie sheet in the freezer for 15-30 minutes until the frosting is hard. Transfer to a freezer-safe airtight container and freeze. Thaw on a cookie sheet in a single layer to prevent damaging the frosting.
Do you have more questions about how to make sugar cookies? Send me an email or leave a comment here and I will do my best to respond as quickly as I can! Happy holiday baking!
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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
If you’ve ever wondered how to make sugar cookies this easy cut-out recipe is for you! It makes soft sugar cookies that hold their shape and are perfect for decorating!
- 1/2 cup (4 oz) unsalted butter
- 1/2 cup (95g) granulated sugar
- 1/2 tsp baking soda
- 2 tablespoons (30m) milk
- 1/2 teaspoon vanilla extract
- 1 large egg, beaten
- Pinch of salt
- 2 1/2 cups (350 g) all-purpose flour
- Beat the butter and sugar on medium high speed until the sugar is dissolved and creamy.
- In a small glass dish, dissolve the baking soda in the milk.
- Add baking soda/milk, vanilla and egg to the butter. Beat until all ingredients are well incorporated.
- Slowly add the salt and the flour ½ cup at a time and mix until a stiff dough forms.
- Form 3 softball size balls of dough. Wrap tightly in plastic wrap then chill in the freezer for at least 15 minutes or in the refrigerator for at least 30 minutes or up to 2 days.
- Pre-heat oven to 350°F.
- Remove the dough from the fridge and sit at room temperature for 10 minutes. Roll the dough out on a well-floured surface about ¼” thick. Use a cookie cutter to cut the shapes and transfer to a lined baking sheet. Use parchment paper or a baking mat to help prefer browning on the bottom of the cookie.
- Bake at 350° for 8-12 minutes. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
- Dough can be refrigerated for 2 days, otherwise I suggest freezing. Remove the dough from the freezer several hours before you intend to use.
- This batch produces about 24 cut out cookies depending on the size of your cookie cutters
- This recipe can easily be doubled for a large batch
- These are frosted with my perfect vanilla frosting
- Nutritional information is not including frosting and is an estimate only.
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: cut out sugar cookies, best sugar cookies
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