Fool-Proof Rolled Sugar Cookies
By: Ashlyn Walters / Southern Hospitality Company
Looking for sugar cookies that hold their shape beautifully and taste absolutely amazing? These are the cookies! Not only do they bake up into perfect shapes for decorating, but they also have that delightful soft-but-chewy texture that makes every bite irresistible. The secret? Rolling them out just a little thicker than usual—so you get the perfect balance of a sturdy cookie for decorating and a deliciously melt-in-your-mouth flavor. Whether you’re hosting a cookie decorating party or simply treating yourself, these cookies are sure to be a hit!
Ingredients
- 1 cup cold butter (2 sticks)
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 egg
- 2 tsp baking powder
- 1/2 tsp salt
- 3 cups all-purpose flour (spooned and leveled)
Directions:
- Cream the butter and sugar: In an electric mixer, cream together the cold butter and sugar until light and fluffy. This may take a few minutes to get the right consistency.
- Add wet ingredients: Add the vanilla extract, almond extract, and egg to the butter-sugar mixture. Mix until well combined. Scrape down the sides of the bowl to ensure everything is incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix dry into wet: Slowly add the dry flour mixture to the butter-sugar mixture, mixing on low speed. It may appear crumbly at first, but continue mixing until the dough comes together and is smooth. If the dough feels too soft or sticky, chill it in the fridge for 15–30 minutes to make it easier to roll out.
- Roll out the dough: Lightly flour your work surface and rolling pin. Roll out the dough to about 1/4″ thickness. If your dough is sticking, dust your rolling pin and cutters with a bit of flour. Use cookie cutters to cut out your desired shapes.
- Prepare for baking: Place the cut-out cookies directly onto a baking sheet lined with parchment paper or a silicone mat. Make sure the cookies are spaced a little apart, as they will expand slightly while baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 6–8 minutes, or until the edges are lightly golden. Keep an eye on them towards the end, as oven temperatures can vary. The cookies should not be overly browned.
- Cool: Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. This will help them set and prevent breakage.
- Decorate: Once the cookies are completely cooled, feel free to decorate with icing, sprinkles, or any toppings you like.
- Yield: This recipe should make about 3 dozen cookies, depending on the size of your cookie cutters.
Helpful Tips:
Butter: Make sure the butter is cold, as this helps give the cookies a nice texture. If it’s too soft, the dough could spread too much while baking.
Flour: When measuring the flour, avoid packing it into the cup. Instead, spoon the flour into the measuring cup and level it off with a knife. This ensures you don’t add too much flour, which could make the cookies dry.
Chill the Dough: If the dough feels too soft or sticky after mixing, it can help to chill it for 15–30 minutes before rolling it out. This will make it easier to handle and prevent spreading during baking.
Cutting the Dough: If you’re using detailed cookie cutters, dust them with a bit of flour to help prevent sticking to the dough.
Baking: Keep a close eye on the cookies in the last minute of baking. Oven temperatures vary, so while the recipe says 6-8 minutes, they might be done a bit sooner or take a bit longer. You want them to be lightly golden around the edges, but not too browned.
Decoration: If you plan to decorate with icing, make sure the cookies are completely cooled before you start. This will prevent the icing from melting.
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One response to “Fool-Proof Rolled Sugar Cookies”
[…] been making my foolproof rolled sugar cookie recipe for years, and it’s one of those recipes I return to every Christmas. The dough is easy to […]