Sugar cookies are the easiest to make and bake. These old fashioned cookies don’t need any cookie cutters but just a knife would do. They can be made to look pretty with some icing and sprinkles. Let the buttery flavor of the cookies stand out for a change and not the excessive sugars.
Why You’ll Love These Sugar Cookies
- Soft, thick evenly with slightly crisp edges
- Irresistible buttery vanilla flavor
- Leave plain or flavor with extras like maple, cinnamon
- Hold their shape
- Flat surface for decorating
- Stay soft for days
- Freeze beautifully
Overview of making the cookies
Cream the butter and sugar well (I use fork and beat for 3-4 minutes continuously. )
Mix with hand only until the dough is formed- Looking for a round ball and wrap it in cling wrap and put it in a ziploc or container and put it in the fridge for 4 hrs- 8 hours minimum.
Roll the dough when the said time is over into 1/4 th inch thick disc in between two sheets of wax papers( the dough will stick badly once completely cool so work fast ). Use a a sharp knife or pizza cutter and cut equal squares.
Note (if cookie dough has become too soft put it back into freezer for few minutes then work again once firm)
On a cookie sheet put parchment paper and put the cookies 2 inches apart. Put the cookie sheet with cookies into the freezer for atleast 15- 20 minutes.This is done to firm up the dough.
RECIPE FAQS
- Do not thaw after putting in the refrigerator, put it straight into the oven so the cookie bakes evenly. When cold butter comes in contact with hot oven temps the moisture in the butter will rise.
- Do not open the oven in the middle of baking the two important steps to get perfect baked cookies.
- It is better to do icing next day after baking so the cookies have a chance to firm up a bit and all the puffing is stabilized.
For icing :
Take 3-4 tbsp or more of icing sugar mix with a tablespoon of hot water into a thick paste (but spreadable ) add very little water(2 drops) if required to get required consistency spread slightly put sprinkles tap off excess and allow it to dry completely else icing will fall off.
Store in air tight container.
Yes, the butter in the dough will firm up properly and rise uniformly when put in the oven creating a even surface on top of the sugar cookie.
Other no cookie cutter sugar cookie ideas are :
Triangle cookies , Almond and apricot cookies , Stained glass cookies
Sugar cookies
Ingredients
- 1 1/2 cups All purpose flour
- 1 stick Butter (1/2 cup at room temperature)
- 1/2 cup Sugar
- 1/2 tsp Baking powder
- 1 Egg At room temperature
- 1/2 tsp Vanilla essence
- 3-4 tbsp Icing sugar / powdered sugar
- Sprinkles I have used peppermint flavored sugar crystals here
Instructions
Prep work
- Mix sugar and butter beat well until creamy. (I use fork and beat for 3-4 minutes continuously)Mix egg and vanilla essence and whisk very lightly.Sift all purpose flour and baking powder together.
- Combine sugar mixture and egg mixture then add the flour mix until everything is well combined. Mix with hand and make the dough a round ball and wrap it in cling wrap and put it in a ziploc or container and put it in the fridge for 4 hrs- 8 hours minimum.
Baking :
- Roll the dough when the said time is over into 1/4 th inch thick disc in between two sheets of wax papers( the dough will stick badly once completely cool so work fast ). Use a a sharp knife or pizza cutter and cut equal squares. Note (if cookie dough has become too soft put it back into freezer for few minutes then work again once firm)
- On a cookie sheet put parchment paper and put the cookies 2 inches apart. Put the cookie sheet with cookies into the freezer for atleast 15- 20 minutes.So it firms up.DO NOT THAW, put it straight into the oven and do not open the oven in the middle of baking are the two important steps to get perfect baked cookies.
- Preheat oven to 375 F and bake for 10- 12 minutes(depends on oven may take only 8-9 minutes). After 10 minutes remove from paper and allow to cool completely. I usually do icing next day the cookies firm up a bit and all the puffing is stabilized.
For icing :
- Take 3-4 tbsp or more of icing sugar mix with a tablespoon of hot water into a thick paste (but spreadable ) add very little water(2 drops) if required to get required consistency spread slightly put sprinkles tap off excess and allow it to dry completely else icing will fall off.Store in air tight container.
Notes
Nutrition
Hope you will give this pretty old fashioned sugar cookies a try and let me know.
Merry Christmas to all u lovely people.
Meena
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