Tools You’ll Need
Making sugar cookies is easy when you have the right tools for the job! Here’s a breakdown of what you’ll need to get started.
- Cookie Sheet (or two!): Having at least two cookie sheets will make it easier to swap cookies in and out of the oven, since you can be prepping one pan as another pan bakes! We suggest this Recipe Right cookie sheet for every day baking or you can use the Mega Baking Sheet for those bigger Christmas batches!
- Cooling Grid
- Rolling Pin
- Parchment Paper
- Cookie Spatula
Roll-Out Sugar Cookie Dough Recipe
This recipe is so easy to make and it tastes delicious! This dough requires no chilling time, so once you’re done mixing, you can start baking!
- 1/2 teaspoon no-color almond extract
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 egg
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened (2 sticks)
- Preheat oven to 350 degrees F.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in egg and extracts.
- In a separate bowl, mix flour, baking powder and salt. Add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into two portions.
- On floured surface, roll out dough into circle approximately 12 in. in diameter and 1/8 in. thick. Cut and bake cookies, about 8 to 11 minutes, or until cookies are lightly browned.
Recipe Tips and Tricks:
- Make sure your butter is at room temperature so it can easily combine with the sugar
- The use of two extracts in this recipe really enhances the flavor, so don’t forget to add both vanilla and almond extract!
- As you scrape down the bowl, don’t forget to scrape the bottom of the bowl, as dry ingredients can sometimes get trapped there
- Be careful not to overmix your dough! As soon as your dough starts to clump together, you’re ready to roll (literally and figuratively!)
Rolling Out Your Cookie Dough
Before you start rolling out your dough, make sure to dust your work surface with flour. This will help prevent the dough from sticking to the counter.
While you’re at it, have a little bowl of flour on the side, since you’ll be using quite a bit of it to dust your dough and your tools…and be sure to wear an apron because flour has the tendency to get everywhere!
For easy rolling, divide your dough into two portions. Set one portion aside and place the other on your floured surface, using your hands to lightly shape the dough into a flat disk.
Sprinkle your rolling pin and the top of your dough with flour, then start rolling! Starting from the center and moving the rolling pin outwards, roll your dough until it’s about 1/8 in. thick, giving the dough a quarter turn every so often to prevent sticking. Continue flouring your surface and tools as necessary.
Cutting and Baking Your Cookies
Once your dough is about 1/8 in. thick, you’re ready to start cutting. We suggest dipping your cutter in flour between almost every cut. This will not only prevent the dough from sticking to your cutter, but the flour on the edges of the cookie will help seal it, which will help your cookies keep their shape in the oven.
To easily transport your cookies to the baking sheet, start by removing all the dough scraps from around your cookie. This will make it much easier to remove the cookies from your work surface.
Using a cookie spatula (we like the Really Big Mega Spatula for this job!), simply lift your cookies from the work surface and transfer them to a parchment paper-lined baking sheet, spacing them about 1 to 1½ in. apart. If one of your cookies tears during transport, no biggie. Throw it back in the bowl and re-roll it with the scraps!
Bake your cookies in a 350 degree oven for about 8 to 11 minutes, or just until the edges are light golden brown.
As your first batch bakes, you can re-roll the scraps and start preparing the second pan to go into the oven. Keep in mind that the more you re-work the dough, the tougher it will get – so try to only re-roll scraps once.
Repeat with the second ball of dough.
Decorating Your Cookies
Now comes the fun part – decorating! The most important step here is to make sure your cookies are completely cool before icing them, otherwise the heat from the cookie may melt the icing.
Traditionally roll-out sugar cookies are decorated using royal icing, but you can also use buttercream frosting or even fondant to add cute decorations to your treats.
Royal Icing is made using Meringue Powder, confectioners’ sugar and water. It is great for outlining and flooding your cookies and it dries hard, so your cookies won’t get damaged during transport or storage.
For more tips and tricks on how to work with royal icing, check out How to Decorate Cookies Like a Pro.
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