Description
These Easy Sugar Cookies are classic, buttery treats perfect for any occasion. Soft but crisp at the edges when baked, they are delicious on their own or beautifully complemented by a smooth, glossy sugar cookie frosting. This recipe features simple ingredients and straightforward steps, including chilling the dough for optimal texture and rolling it out to your preferred thickness. The frosting is easy to customize with gel food coloring and decorative sprinkles for festive flair.
Ingredients
Scale
Sugar Cookies
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 2 ½ cups (315 g) all-purpose flour (Plain flour)
- ¾ teaspoon baking powder
- ¾ teaspoon table salt
Sugar Cookie Frosting
- 3 cups (375 g) powdered sugar, sifted (weigh before sifting)
- 3–4 Tablespoons milk (whole milk recommended)
- 2 Tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Gel food coloring (optional)
- Additional candies and sprinkles for decorating (optional)
Instructions
- Prepare the Cookie Dough: Combine the softened butter and granulated sugar in a stand mixer bowl (or use an electric hand mixer in a large bowl) and beat until creamy and well combined. Then add in the large egg and vanilla extract and beat until everything is fully incorporated.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture while stirring, until the dough is smooth and completely combined.
- Chill the Dough: Divide the dough into two portions. Place each half onto a piece of plastic wrap, cover with another sheet of wrap or wax paper, and press into flat disks. Wrap tightly and refrigerate for at least 2-3 hours or up to 5 days. This chilling step is crucial to handling sticky dough and maintaining shape during baking.
- Preheat Oven and Prepare Baking Sheet: Once dough is chilled, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or use an ungreased baking sheet directly. Set aside.
- Roll Out Dough: Dust a clean surface generously with flour and place one chilled dough disk on it. Lightly flour the top of the dough and roll out to your preferred thickness—⅛” for thinner, crispier cookies or ¼” for thicker, softer ones. Add flour beneath and on top as needed to prevent sticking. If the dough cracks while rolling, let it rest at room temperature for 10-15 minutes before continuing.
- Cut and Arrange Cookies: Use cookie cutters to cut desired shapes. Transfer shapes to the prepared baking sheet using a spatula, spacing cookies at least 1 inch apart. Optionally, sprinkle sanding sugar on cookies if you do not plan to frost them.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes for 3-inch cookies, adjusting time slightly for smaller or larger sizes. Bake until edges are just beginning to turn a light golden brown.
- Cool: Remove from oven and allow cookies to cool completely on the baking sheet before decorating.
- Make the Frosting: In a medium bowl, combine the sifted powdered sugar, 2 tablespoons milk, light corn syrup, and vanilla extract. Stir until smooth. If the frosting is too thick, add more milk one teaspoon at a time until it reaches a thick yet pipeable consistency. If too thin, add more powdered sugar.
- Color the Frosting: Divide frosting into bowls and add gel food coloring as desired.
- Decorate Cookies: Transfer frosting to a piping bag fitted with a tip (Wilton 5 recommended) or use a Ziploc bag with the corner snipped. Pipe frosting onto cooled cookies and add decorative candies or sprinkles as desired.
- Set the Frosting: Allow the frosting to harden completely before stacking, storing, or eating. This can take several hours depending on the frosting consistency.
Notes
- Flavoring and extracts: You can reduce vanilla to ¾ teaspoon and add ¼-½ teaspoon almond or lemon extract for different flavor variations.
- Corn Syrup: Light corn syrup creates the firmest, glossiest frosting finish. If omitted, frosting won’t dry as hard and may require more milk to adjust consistency. Glucose syrup is an acceptable substitute.
- Making Frosting in Advance: Store frosting in an airtight container with plastic wrap pressed to the surface for several days at room temperature or refrigerated. Stir well before use. It can be colored before or after storage.
- Storing Cookies: Keep uneaten cookies sealed in an airtight container at room temperature for up to 10 days. Cookies can be frozen for several months.
Nutrition
- Serving Size: 1 cookie (approx. 30 g)
- Calories: 150
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg
