Get ready to spread some holiday cheer with these delightful Easy Sugar Cookies! Perfect for decorating and sharing, these cookies are a festive treat your family and friends will love. Let’s dive into the magic of baking!
Tips for Success
Make sure to properly measure your flour by spooning it into the measuring cup and leveling it off. This helps achieve the perfect cookie texture!
Your Favorite Part
Trust me, the decorating part is so satisfying! Use royal icing, coarse sugar, or colorful sprinkles to make them truly festive!
Ingredients
- Dry Ingredients:
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- Wet Ingredients:
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Instructions
- Prepare Dry Ingredients:
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Step 1- Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
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Step 2- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and mix to combine, then mix in the vanilla and almond extracts.
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Step 3- Combine wet and dry ingredients: Gradually add the dry ingredients, mixing on low speed until combined. The dough will be soft.
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Step 4- Chill the dough: Divide the dough in half. Form each half into a ball, then flatten into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours and up to 2 days.
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Step 5- Preheat oven: Preheat the oven to 350°F and line two large baking sheets with parchment paper.
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Step 6- Roll out dough: Roll out the dough on a lightly floured surface until about ¼-inch thick. If the dough is too firm to roll right away, let it sit at room temperature for a few minutes to soften. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the scraps as necessary.
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Step 7- Bake cookies: Bake, one sheet at a time, for 9 to 11 minutes, or until the edges of the cookies are just beginning to turn golden brown. The cookies will seem underdone in the middle, but they will set up as they cool. The exact timing will depend on the size of your cookie cutters.
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Step 8- Cool and decorate: Let cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely. Once cool, decorate as desired.
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Step 9- Yield: Makes about 30 cookies. Exact yield will vary based on the size of your cookie cutters.
Nutrition
- Calories: 120, Fat: 6g, Carbs: 16g, Protein: 1g
Cooking techniques
Be sure to cream the butter and sugar well for a light texture, and don’t skip the chilling step for perfectly shaped cookies!
Variations or substitutions
Try adding lemon zest for a citrus twist or use different extracts like coconut or hazelnut for a unique flavor!
Storage tips
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Notes
Feel free to adjust the sweetness by adding more or less sugar according to your taste!
