The Best Rolled Sugar Cookies: A Recipe for Perfect Cut-Out Cookies

A Timeless Recipe for Creating Sweet Memories

Rolled sugar cookies are more than just a treat; they’re a tradition. They’re the cookies we decorate with colorful frosting and sprinkles for holidays, the shapes we carefully cut out for special occasions, and the sweet, buttery aroma that fills our homes with warmth and joy. This recipe for The Best Rolled Sugar Cookies will guide you through creating perfect, delicious cookies that are sturdy enough for decorating, yet still tender and flavorful. Whether you’re a seasoned baker or a beginner, these cookies are sure to become a favorite for years to come. They are perfect for the holidays and birthday parties.

The Joy of Baking and Decorating, Passed Down Through Generations

I have fond memories of baking rolled sugar cookies with my grandmother every year during the holidays. She had a well-worn recipe card, stained with years of use, that held her secrets to perfect sugar cookies. We’d spend hours in the kitchen, rolling out the dough, cutting out shapes, and then the best part – decorating them with colorful icings, sprinkles, and candies. This recipe is inspired by those cherished memories, an attempt to capture the same buttery flavor and tender texture that made my grandmother’s cookies so special. It’s a recipe I now share with my own children, passing down the joy of baking and creating sweet memories together. I hope it brings the same joy to your kitchen. They are a family favorite tradition for Christmas and Valentine’s Day.

Ingredient Insights: The Foundation of Flavor and Texture

The simplicity of sugar cookies means that the quality of each ingredient shines through. Here’s what you’ll need:

• White Sugar: Provides sweetness and contributes to the cookies’ structure. Using granulated sugar in this recipe ensures a classic sugar cookie flavor.
• Butter: Adds richness, tenderness, and that essential buttery flavor.
  • Tip: Make sure your butter is softened to room temperature for proper creaming. This recipe calls for a significant amount of butter, contributing to the cookies’ rich flavor.
• Large Eggs: Bind the ingredients together, add moisture, and contribute to the cookies’ structure.
  • Tip: Use room-temperature eggs for better incorporation into the dough.
• Vanilla Extract: Enhances the overall flavor with a warm, aromatic note.
  • Tip: Pure vanilla extract is always preferred over imitation.
• All-Purpose Flour: The main structural component, providing the necessary gluten for the cookies’ shape and texture.
• Baking Powder: The leavening agent that gives the cookies a slight lift and a tender crumb.
• Salt: Balances the sweetness and enhances the flavors of the other ingredients.

Essential Equipment: Tools for Rolling and Cutting Success

• Large Mixing Bowl: For creaming the butter and sugar and mixing the dough.
• Electric Mixer (Handheld or Stand): For efficiently creaming the butter and sugar and mixing the dough.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rubber Spatula: For scraping down the sides of the bowl and mixing ingredients.
• Rolling Pin: For rolling out the cookie dough to the desired thickness.
• Cookie Cutters: For cutting the dough into various shapes.
• Baking Sheets: For baking the cookies.
• Parchment Paper: Lining the baking sheets prevents sticking and makes cleanup easier.
• Wire Racks: For cooling the baked cookies.

The Recipe: A Step-by-Step Guide to Perfect Rolled Sugar Cookies

Ingredients with Measurements

• 2 cups granulated sugar
• 1 ½ cups (3 sticks) butter, softened
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Detailed Instructions

1. Cream Together Butter and Sugar: The Foundation of Tenderness

1. Combine Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar.
2. Cream: Using an electric mixer (handheld or stand), beat the butter and sugar together on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
   • Tip: Proper creaming incorporates air into the mixture, resulting in a tender and light cookie.

2. Incorporate Eggs and Vanilla: Adding Moisture and Flavor

1. Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
2. Add Vanilla: Stir in the vanilla extract and mix until combined.

3. Combine Dry Ingredients: Ensuring Even Distribution

1. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
   • Tip: Whisking helps to evenly distribute the baking powder and salt throughout the flour, ensuring consistent leavening and flavor in the cookies.

4. Gradually Add Dry Ingredients to Wet Ingredients: Forming the Dough

1. Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
   • Tip: Overmixing can develop the gluten in the flour, resulting in a tough cookie.
2. Dough Formation: Mix until the dough forms a ball. The dough should be soft and slightly sticky but not overly wet.

5. Chill the Dough: Making it Easier to Handle

1. Divide Dough (Optional): You can divide the dough into 2 or 3 smaller portions for easier handling.
2. Wrap and Chill: Wrap each portion of dough in plastic wrap, forming it into a disc. Refrigerate for at least 1 hour, or preferably overnight.
   • Why Chill: Chilling the dough allows the gluten to relax, making it easier to roll out and preventing the cookies from spreading too much during baking. It also allows the flavors to meld.

6. Roll Out the Dough: Achieving the Right Thickness

1. Prepare Work Surface: Lightly dust a clean work surface with flour to prevent sticking. You can also roll out the dough between two sheets of wax paper or parchment paper.
2. Roll Out Dough: Unwrap one portion of the chilled dough and place it on the prepared surface. Using a rolling pin, roll out the dough to a uniform thickness of about ¼ inch.
   • Tip: If the dough is too cold and hard to roll, let it sit at room temperature for a few minutes to soften slightly.

7. Cut Out Shapes: Unleashing Your Creativity

1. Flour Cookie Cutters: Dip your cookie cutters into flour to prevent them from sticking to the dough.
2. Cut Shapes: Press the cookie cutters firmly into the rolled-out dough, cutting out as many shapes as possible.
   • Tip: Place the cutouts close together to minimize dough scraps.
3. Transfer to Baking Sheets: Carefully transfer the cut-out cookies to ungreased baking sheets using a thin spatula. Leave about 1 inch between each cookie to allow for slight spreading.

8. Bake to Perfection: Golden Edges, Soft Centers

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Bake: Bake the cookies for 7-9 minutes.
   • Check for Doneness: The cookies are done when they are lightly golden brown on the bottom, but the tops are not browned yet. They should still be soft to the touch.
3. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
   • Tip: Letting the cookies cool on the baking sheet for a few minutes helps them firm up and prevents them from breaking when transferred.

    

9. Decorate (Optional): Unleashing Your Inner Artist

1. Cool Completely: Make sure the cookies are completely cooled before decorating.
2. Frost and Decorate: Once cool, decorate the cookies with your favorite frosting, icing, sprinkles, and candies.

Troubleshooting Common Problems: Tips for Cookie Success

• Cookies Spreading Too Much:
  • Problem: The cookies spread too thin during baking.
  • Solutions: Make sure your butter is properly softened but not too warm. Chill the dough thoroughly before rolling and cutting. Don’t overcrowd the baking sheets. Ensure your oven temperature is accurate.
• Cookies Too Dry or Crumbly:
  • Problem: The cookies are dry and crumbly.
  • Solutions: Be careful not to overmix the dough. Make sure you’re using the correct amount of flour.
• Cookies Sticking to Cutters:
  • Problem: The dough is sticking to the cookie cutters.
  • Solutions: Dip the cookie cutters in flour before each cut. If the dough is very sticky, chill it for a longer period.

Tips and Variations: Customize Your Sugar Cookies

• Flavor Extracts: Experiment with different extracts, such as almond, lemon, or peppermint, to create unique flavor variations.
• Citrus Zest: Add the zest of a lemon, orange, or lime to the dough for a bright, citrusy flavor.
• Spices: Incorporate warm spices like cinnamon, nutmeg, or ginger into the dough for a spiced sugar cookie.
• Colored Dough: Divide the dough into portions and add different colors of gel food coloring to create a rainbow of cookies.
• Chocolate Drizzle: Drizzle melted chocolate over the cooled, undecorated cookies for an extra layer of flavor.

Serving Suggestions: Perfect for Every Occasion

• Holidays: Cut the dough into festive shapes and decorate with colorful icings and sprinkles for Christmas, Easter, Halloween, or any other holiday.
• Birthday Parties: Use cookie cutters that match the party theme and decorate accordingly.
• Afternoon Tea: Serve these cookies with a pot of tea for a delightful afternoon treat.
• Dessert Platters: Arrange the cookies on a platter with other baked goods for a beautiful dessert spread.
• Gifts: Package decorated sugar cookies in decorative tins or boxes for a thoughtful homemade gift.

Pairing Recommendations: Delicious Complements

• Drinks:
  • Milk: A classic pairing for cookies.
  • Coffee or Tea: The warmth of these beverages complements the buttery flavor of the cookies.
  • Hot Chocolate: A perfect pairing for a cozy winter treat.
• Frosting and Decorations:
  • Royal Icing: Ideal for intricate decorations.
  • Buttercream Frosting: A classic and creamy choice.
  • Sprinkles: Add a pop of color and texture.
  • Colored Sugars: Create a sparkly finish.
  • Candy Melts: Use different colors for drizzling and decorating.

Nutritional Information: A Sweet Indulgence

Per serving (1 cookie, approximate, will vary based on size and specific ingredients): Calories: 180-220, Fat: 9-12g, Carbohydrates: 25-30g, Protein: 2-3g. (Note: This is an approximation and may vary based on the specific ingredients used).

The Best Rolled Sugar Cookies: A Recipe for Perfect Cut-Out Cookies

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• Author: Jessica

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Description

Discover the secrets to baking perfect rolled sugar cookies! This recipe guides you through making these delicious, buttery cookies that are ideal for decorating and any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups granulated sugar
• 1 ½ cups (3 sticks) butter, softened
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

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Instructions

1. Cream Together Butter and Sugar: The Foundation of Tenderness

1. Combine Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar.
2. Cream: Using an electric mixer (handheld or stand), beat the butter and sugar together on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
   • Tip: Proper creaming incorporates air into the mixture, resulting in a tender and light cookie.

2. Incorporate Eggs and Vanilla: Adding Moisture and Flavor

1. Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
2. Add Vanilla: Stir in the vanilla extract and mix until combined.

3. Combine Dry Ingredients: Ensuring Even Distribution

1. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
   • Tip: Whisking helps to evenly distribute the baking powder and salt throughout the flour, ensuring consistent leavening and flavor in the cookies.

4. Gradually Add Dry Ingredients to Wet Ingredients: Forming the Dough

1. Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
   • Tip: Overmixing can develop the gluten in the flour, resulting in a tough cookie.
2. Dough Formation: Mix until the dough forms a ball. The dough should be soft and slightly sticky but not overly wet.

5. Chill the Dough: Making it Easier to Handle

1. Divide Dough (Optional): You can divide the dough into 2 or 3 smaller portions for easier handling.
2. Wrap and Chill: Wrap each portion of dough in plastic wrap, forming it into a disc. Refrigerate for at least 1 hour, or preferably overnight.
   • Why Chill: Chilling the dough allows the gluten to relax, making it easier to roll out and preventing the cookies from spreading too much during baking. It also allows the flavors to meld.

6. Roll Out the Dough: Achieving the Right Thickness

1. Prepare Work Surface: Lightly dust a clean work surface with flour to prevent sticking. You can also roll out the dough between two sheets of wax paper or parchment paper.
2. Roll Out Dough: Unwrap one portion of the chilled dough and place it on the prepared surface. Using a rolling pin, roll out the dough to a uniform thickness of about ¼ inch.
   • Tip: If the dough is too cold and hard to roll, let it sit at room temperature for a few minutes to soften slightly.

7. Cut Out Shapes: Unleashing Your Creativity

1. Flour Cookie Cutters: Dip your cookie cutters into flour to prevent them from sticking to the dough.
2. Cut Shapes: Press the cookie cutters firmly into the rolled-out dough, cutting out as many shapes as possible.
   • Tip: Place the cutouts close together to minimize dough scraps.
3. Transfer to Baking Sheets: Carefully transfer the cut-out cookies to ungreased baking sheets using a thin spatula. Leave about 1 inch between each cookie to allow for slight spreading.

8. Bake to Perfection: Golden Edges, Soft Centers

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Bake: Bake the cookies for 7-9 minutes.
   • Check for Doneness: The cookies are done when they are lightly golden brown on the bottom, but the tops are not browned yet. They should still be soft to the touch.
3. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
   • Tip: Letting the cookies cool on the baking sheet for a few minutes helps them firm up and prevents them from breaking when transferred.

    

9. Decorate (Optional): Unleashing Your Inner Artist

1. Cool Completely: Make sure the cookies are completely cooled before decorating.
2. Frost and Decorate: Once cool, decorate the cookies with your favorite frosting, icing, sprinkles, and candies.

Comprehensive FAQ: Your Sugar Cookie Questions Answered

• Q: Can I make these cookies ahead of time?
  • A: Yes, you can bake the cookies ahead of time and store them in an airtight container at room temperature for up to a week or freeze them for longer storage. You can also make the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months.
• Q: How do I store leftover cookies?
  • A: Store leftover cookies in an airtight container at room temperature.
• Q: Can I freeze the cookie dough?
  • A: Yes, you can freeze the dough. Wrap it tightly in plastic wrap and then place it in a freezer bag or airtight container. Freeze for up to 3 months. Thaw in the refrigerator overnight before rolling and cutting. You can also freeze already cut-out, unbaked cookies.
• Q: How do I prevent the cookies from spreading too much?
  • A: Make sure your butter is properly softened but not too warm. Chilling the dough thoroughly before rolling and cutting also helps. Make sure to not overcrowd your baking sheet.
• Q: What’s the best way to roll out the dough?
  • A: Rolling the dough between two sheets of wax paper or parchment paper prevents sticking and makes cleanup easy.
• Q: Can I use a different type of sugar?
  • A: This recipe specifically calls for creaming together butter and powdered sugar, so it is not recommended to substitute either sugar in this recipe.
• Q: Can I add mix-ins to the dough?
  • A: While traditionally sugar cookies do not have any mix-ins, you can add finely chopped nuts or sprinkles to the dough.
• Q: How do I decorate sugar cookies?
  • A: There are many ways to decorate sugar cookies! Royal icing, buttercream frosting, sprinkles, colored sugars, and candy melts are all popular choices.
• Q: Can I make these cookies gluten-free?
• A: You can try using a gluten-free flour blend, but the texture may be slightly different. Make sure all other ingredients are also gluten-free.
• Q: Can I make these cookies vegan?
• A: You would need to find vegan substitutes for butter and eggs. There are many vegan butter options available. For the eggs, you could try using a commercial egg replacer or a flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water).
• Q: Why is my dough dry and crumbly?
• A: You may have added too much flour, or your butter might have been too cold. Try adding a tablespoon of milk or water to the dough to moisten it.
• Q: Why are my cookies tough?
• A: Overmixing the dough after adding the flour can result in tough cookies. Mix until just combined.