Easy Sugar Cookie Recipe
If you have read my butter cookie recipe you will notice that it is eerily similar to this sugar cookie recipe. That’s because butter cookies and sugar cookies are essentially the same, except that the butter-to-sugar ratio changes slightly.
As I noted in my butter cookie post, one of my fondest memories from my childhood is sitting at the kitchen table with my grandmother and watching her roll out butter cookie or sugar cookie dough so that I could use cookie cutters to make fun shaped treats. It was snack time and art time combined!
Easy Sugar Cookie Recipe
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This is a basic, easy sugar cookie recipe. As with all of the recipes that I offer, make it your own. A great time to make sugar cookies? On National Sugar Cookie Day, which is always on July 9th.
One thing I love to do is add orange extract to my cookies. It gives them a pop. Strawberry, almond or even a touch of anise extract can also add variety. When I add another flavor, I often cut back on the vanilla extract just a but to balance things out.
Can’t wait to try out this recipe for small batch chocolate chip cookies.
Have Fun with the Shapes
If you are baking with or for kids, using cookie cutters in their favorite shapes can be a lot of fun. If you are just trying to impress with something that looks a little special, pick up an embossed roller and have some fun. They are easy to use after a little practice and the results will wow your dinner guests.
You can also frost your cookies or use sprinkles to make things festive. Some people add food coloring, but, personally, I never really liked the look of green or red cookies.
Sugar Cookies
Ingredients
- 2½ cups all-purpose flour
- ¾ cups unsalted butter (1½ sticks, softened)
- 1½ cups granulated sugar
- ½ tsp kosher salt
- 1 large egg
- 1½ tsp vanilla extract
- 1 tbs milk
- 1 tsp orange, almond or strawberry extract Optional, for additional flavor. If you add this, reduce the vanilla extract to one tsp.
Instructions
- Soften butter
- In a mixer with the paddle attachment or in a large bowl with a wooden spoon or spatula, mix all of the dry ingredients.
- Beat the egg with the milk.
- Mix in the butter, egg and vanilla. If you are using one, add the orange or other flavor extract at this time as well. Don't forget to reduce the amount of vanilla extract.
- Mix thoroughly until you have a smooth dough that is roughly the consistency of Playdough.
- Roll into a 1.5-inch diameter cylinder and chill in the refrigerator for about an hour. This makes the dough easier to work with.
- Once the dough is chilled remove from the refrigerator and preheat the over to 375℉.You have a few choices when preparing the cookies. You can simply slice the cylinder into 1/4 inch thick disks. Or with a rolling pin, you can flatten the dough to a 1/4 in thick slab and shape with cookie cutters. Recently, I have begun experimenting with embossed rollers to create fancy designs. If you use embossed rollers, flatten the dough with your regular rolling pin first and then go over once with the embossed roller to create the design. I like to roll my dough out on parchment paper to contain any mess.
- Line two large cookie sheets with parchment paper and place the cookies at least ¼ a part. Bake until the edges are golden brown 8-12 minutes.
Notes
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.