Introduction
Making sugar cookies is a delightful way to enjoy baking, especially during the holiday season or any special occasion. This sugar cookie recipe from Love and Lemons yields deliciously soft and sweet cookies, perfect for decorating with royal icing or enjoying plain. Follow this easy step-by-step guide to create your own batch of delightful sugar cookies.
Detailed Ingredients with measures
2¾ cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
½ teaspoon sea salt
1 cup unsalted butter (2 sticks), at room temperature
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
Royal icing, for decorating (optional)
Prep Time
2 hours (for chilling the dough)
Cook Time
9 to 11 minutes
Total Time
Approximately 2 hours 20 minutes
Yield
About 30 cookies
To make these scrumptious sugar cookies, start by whisking together the dry ingredients and then cream the butter and sugar until light and fluffy. After adding the egg and extracts, combine the wet and dry ingredients to form a soft dough. Chill the dough, roll it out, cut out shapes, and bake until just golden on the edges. Once cooled, you can decorate them with royal icing if desired. Enjoy your freshly baked sugar cookies!
Detailed Directions and Instructions
Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and sea salt until well combined. Ensure there are no lumps.
Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, cream the unsalted butter and granulated sugar together. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add Egg and Extracts
Add the large egg to the butter and sugar mixture, mixing until fully incorporated. Then, add the vanilla extract and almond extract, and mix until well combined.
Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture. Mix on low speed until all ingredients are combined into a soft dough.
Chill the Dough
Divide the cookie dough in half. Shape each half into a ball, then flatten each ball into a disk about 1 inch thick. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Preheat the Oven
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
Roll Out the Dough
On a lightly floured surface, roll out one disk of dough to about ¼-inch thick. If the dough is too firm to roll, allow it to sit at room temperature for a few minutes until it softens.
Cut Out Shapes
Using cookie cutters, cut out your desired shapes from the rolled-out dough. Carefully transfer the cut-out cookies to the prepared baking sheets, re-rolling scraps as needed to cut out additional shapes.
Bake the Cookies
Bake the cookies in the preheated oven, one baking sheet at a time, for 9 to 11 minutes. The edges should start turning golden brown while the centers may appear slightly underdone. The cookies will firm up as they cool.
Cool the Cookies
Allow the baked cookies to cool on the baking sheets for about 2 minutes before transferring them to a wire rack. Let them cool completely before decorating with royal icing or your preferred toppings.
Notes
Yield
This recipe yields approximately 30 cookies, though the exact number may vary based on the size of your cookie cutters.
Chilling the Dough
Chilling the dough is essential for easier handling and better cookie texture. You can chill the dough for up to 2 days in advance.
Decorating Tips
If using royal icing for decoration, ensure the cookies are completely cool before applying the icing to prevent melting.
Cook techniques
Preparing Dry Ingredients
Whisk together the flour, baking powder, and sea salt in a medium bowl to ensure even distribution. This step is crucial for achieving the right texture in your cookies.
Creaming Butter and Sugar
Using a stand mixer or electric mixer, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air into the dough, resulting in a tender cookie.
Incorporating Ingredients
Add the egg and extracts to the creamed butter and sugar mixture. Mix until well combined, ensuring that each ingredient is thoroughly blended into the batter.
Combining Dry and Wet Ingredients
Gradually add the whisked dry ingredients to the wet mixture. Mix on low speed to avoid flour flying out and to ensure a uniform dough without overworking it.
Chilling the Dough
Divide and shape the dough into disks, then wrap in plastic wrap and refrigerate. Chilling solidifies the butter, making it easier to roll out and helping the cookies maintain their shape during baking.
Rolling Out the Dough
On a lightly floured surface, roll out the chilled dough to the desired thickness. Ensure your rolling pin and surface are well-floured to prevent sticking.
Cutting Out Shapes
Utilize cookie cutters to stamp out shapes from the rolled dough. Be sure to re-roll scraps as needed to maximize your yield.
Baking the Cookies
Bake the cookies in a preheated oven until they show a light golden edge. They may seem soft in the center but will firm up as they cool. Keep an eye on baking times based on the size of your cookies.
Cooling the Cookies
Allow the cookies to cool on baking sheets for a couple of minutes before moving them to a wire rack. This helps prevent breakage and provides a proper cooling environment.
FAQ
Can I use salted butter instead of unsalted?
Yes, but it may alter the overall flavor and saltiness of the cookies. If using salted butter, consider reducing the added sea salt.
How can I store the cookies once they are baked?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, they can be frozen.
Can I add different flavors to the cookie dough?
Absolutely! You can experiment with other extracts such as coconut or lemon for a different flavor profile.
Is it necessary to chill the dough?
Yes, chilling the dough is important for the texture and shape of the cookies. It helps control spreading during baking.
What can I use instead of royal icing for decoration?
You can use powdered sugar mixed with a little milk or water to create a simple glaze or even melted chocolate for a different finish.
Conclusion
This sugar cookie recipe offers a delightful combination of buttery richness and subtle flavor from the vanilla and almond extracts. Perfectly shaped and decorated, these cookies are not only delicious but also make for a charming treat for any occasion. Whether you enjoy them plain or with royal icing, they are sure to impress.
Chocolate Chip Sugar Cookies
For a twist, add semi-sweet chocolate chips to the dough before chilling. The gooey chocolate pairs perfectly with the sweet cookie base.
Sprinkle Sugar Cookies
Incorporate colorful sprinkles into the dough or on top before baking for a festive look. This is great for parties or to celebrate special occasions.
Lemon Zest Sugar Cookies
Add lemon zest to the dough for a bright, citrusy flavor that complements the sweetness of the cookies. A refreshing variation that’s perfect for spring.
Maple Pecan Sugar Cookies
Replace some of the granulated sugar with maple syrup and incorporate chopped pecans into the dough for a cozy, autumn-inspired flavor.
Chocolate-Dipped Sugar Cookies
After baking, dip half of each cookie in melted chocolate and let set for a delicious combination of textures and flavors.
Coconut Sugar Cookies
Mix in shredded coconut for a tropical touch. These cookies can be decorated with a drizzle of chocolate for added indulgence.
