Who doesn’t love a soft and chewy sugar cookie? They are such a fun activity to do with the kids and perfect for every holiday. If you have ever been disappointed when taking the time to roll out cookies and they come out wonky, check out this basic recipe! It makes gorgeous cookie cutter shaped cookies that are both delicious and easy to make.
Sugar Cookie Dough for Cut Out Cookies
(adapted from The Decorated Cookie)
2 sticks unsalted butter, softened (no substitutes)
1 cup confectioner’s sugar
1 tsp vanilla extract
1/2 tsp almond extract
2 1/2 cups flour
1/2 tsp salt
With an electric mixer or hand mixer, cream butter and sugar. Add egg and blend well. Add extracts and blend. Mix salt and flour together and gradually add. Knead into a ball. Cover dough and chill dough for about 2 hours (this step is a must!!).
Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick on a floured surface. Use cookie cutters to cut out shapes with the dough.
Bake cookies on parchment paper-lined baking trays at 375 degrees for about 12-14 minutes, or until edges are slightly golden. I love that these cookies come out soft, buttery and perfect! Yum 🙂
Check out this royal icing recipe via Wilton.com that I’ve used on my Valentine’s Day cookies.
For the Valentine’s Cookies pictured above, I’ve used a sugar cookie decorating technique called “flooding” where you outline the cookie in royal icing with a pastry bag and then fill in the middle with a watered down royal icing using a squeeze bottle. You then use a toothpick to help fill in the cookie. It’s actually really simple but definitely time consuming! 🙂 To learn more about this method and the equipment needed click here for a great tutorial.
Not bad for my first time “flooding”, what do you think?