kealiciousbakery Sugar cookies are the timeless classic of the baking world. With their buttery, melt-in-your-mouth goodness and endless decorating possibilities, they’re the perfect canvas for your creative kitchen adventures. In this detailed recipe, we’re going to guide you through the steps to create sugar cookies that are not just sweet, but also a delight for all your senses. Whether you’re baking for special occasions or just to satisfy a sweet tooth, these cookies will bring smiles all around.
Table of contents
- Ingredients
- Tips
- How to make sugar cookies
- How to make royal icing
- Assembling & Decoration
- Troubleshooting & Flavor variations
- Pairing & Serving suggestion
- FAQ
- For the Sugar Cookies:
Unsalted Butter is a fundamental ingredient in sugar cookies. It provides a rich, buttery flavor and a tender, melt-in-your-mouth texture. It also helps maintain the cookie’s shape during baking.
Granulated Sugar serves as a sweetener, contributing to the cookies’ sweetness. It also provides moisture and helps in achieving the cookie’s texture.
Eggs act as a binding agent, holding the cookie dough together. They also provide moisture and structure.
Pure Vanilla Extract enhances the flavor of the cookies, adding a delightful aroma and a mild, sweet taste that complements the sugar.
All-Purpose Flour is the main dry ingredient, providing structure and bulk to the cookies. It forms the base of the dough.
Baking Powder is a leavening agent that helps the cookies rise slightly, resulting in a delicate and airy texture.
Salt enhances the flavor of the cookies, balancing the sweetness and highlighting other flavors. It plays a critical role in achieving a well-rounded taste.
- For Royal Icing:
Egg Whites are the base of royal icing. They provide structure and create the icing’s smooth texture when whipped.
Powdered Sugar sweetens the icing and is the primary thickening agent. It dissolves easily and results in a smooth, glossy finish.
Cream of Tartar helps stabilize the whipped egg whites, allowing the icing to hold its shape and consistency.
Gel Food Coloring is used to tint the royal icing, allowing for endless decorating possibilities.
- When rolling out the dough, use extra flour sparingly to prevent it from becoming too dry.
- Royal icing can be thinned with water for flooding and thickened for piping.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Divide the dough into two portions, flatten each into a disc, wrap in plastic, and chill in the refrigerator for at least 2 hours.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Cut out your desired shapes with cookie cutters.
- Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on a wire rack.
- In a mixing bowl, combine the egg whites, powdered sugar, and cream of tartar. Beat on high speed until stiff peaks form, about 5-7 minutes.
- If you’re using food coloring, divide the icing into bowls and tint each portion with your chosen colors.
- Once the cookies are completely cool, you can start decorating. Use the royal icing to create your desired designs, whether it’s intricate piping, colorful flooding, or a simple drizzle.
- Allow the icing to set and harden before stacking or storing the cookies.
- Cookies Spreading Too Much: If your cookies spread too much while baking, make sure your dough is well chilled and your oven is at the correct temperature.
- Flavor Variations: For flavor variations, you can add zest from citrus fruits, almond extract, or spices like cinnamon and nutmeg to your cookie dough.
Serve these sweet sugar cookies with a hot cup of tea, a glass of milk, or alongside your favorite ice cream. These cookies are perfect for holidays, celebrations, or as a delightful treat any time of the year.
Q1: Can I use salted butter in my sugar cookie recipe instead of unsalted butter?
Yes, you can use salted butter, but you may need to adjust the amount of additional salt in the recipe. It’s recommended to use unsalted butter and then control the salt content separately for better flavor control.
Q2: Why did my sugar cookies spread too much during baking?
Sugar cookies can spread too much if the dough is too warm when placed in the oven. Be sure to chill the dough sufficiently before baking, and avoid overcrowding the baking sheet.
Q3: Can I make sugar cookie dough in advance and refrigerate it overnight?
Yes, you can prepare sugar cookie dough in advance and refrigerate it. Chilled dough is often easier to work with and results in cookies that hold their shape. Just wrap it well in plastic wrap and store it in the refrigerator.
Q4: How do I prevent my sugar cookies from becoming too hard or crunchy?
To keep sugar cookies soft, avoid overbaking. Take them out of the oven when the edges are just starting to turn golden. Also, store the cookies in an airtight container after they cool to maintain their softness.
Q5: Can I freeze baked sugar cookies?
Yes, you can freeze baked sugar cookies. Make sure they are fully cooled and store them in an airtight container with parchment paper between layers to prevent sticking. Thaw at room temperature before serving.
Q6: What’s the best way to decorate sugar cookies with royal icing?
To decorate sugar cookies with royal icing, you can use piping bags and tips for intricate designs or simply spread the icing with a spatula or knife for a smooth finish. Allow each layer to dry before adding details.
Q7: Can I use alternatives to royal icing for decorating sugar cookies?
Yes, you can use alternatives like buttercream, fondant, or colored sugar for decorating sugar cookies. Each offers a unique texture and flavor for your cookies.
Q8: Can I use food coloring gel to tint my royal icing, or do I need liquid food coloring?
Gel food coloring is preferred for tinting royal icing because it’s more concentrated and won’t dilute the icing as much as liquid food coloring. It also provides vibrant colors.
Q9: How long do decorated sugar cookies with royal icing last?
Decorated sugar cookies with royal icing can last for up to a week when stored in an airtight container. However, their texture may change slightly over time.
Easy Sugar Cookie
Equipment
- Electric mixer
- Mixing bowls
- Rolling Pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Cooling racks
- Piping bag and decorative tips optional
Ingredients
For the Sugar Cookies
- 1 cup (2 sticks) unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
For the Royal Icing
- 2 large egg white
- 4 cups powdered sugar
- ½ tsp cream of tartar
- Gel food colouring (various colors, as desired)
Instructions
Sugar Cookies
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Divide the dough into two portions, flatten each into a disc, wrap in plastic, and chill in the refrigerator for at least 30 mins.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Cut out your desired shapes with cookie cutters.
- Place the cookies on the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on a wire rack.
Royal Icing
- In a mixing bowl, combine the egg whites, powdered sugar, and cream of tartar. Beat on high speed until stiff peaks form, about 5-7 minutes.
- If you're using food coloring, divide the icing into bowls and tint each portion with your chosen colors.
Notes
- Dough Preparation: You can make the cookie dough in advance and refrigerate it for up to 2-3 days. After preparing the dough, divide it into portions, flatten each into a disc, wrap in plastic wrap, and store in the refrigerator. When you’re ready to bake, simply roll out the dough and proceed with the cookie-cutting and baking steps.
- Freezing Cookie Dough: If you want to prepare the dough further in advance, you can freeze it for up to 1-2 months. Wrap the dough discs tightly in plastic wrap and place them in an airtight container or a freezer-safe bag. Thaw the dough in the refrigerator before using.
- Baked Cookies: Baked sugar cookies can be stored in an airtight container at room temperature for several days. You can make and decorate the cookies in advance and have them ready for serving.
- Icing in Advance: Royal icing can be prepared ahead of time and stored in an airtight container at room temperature for a day or in the refrigerator for up to a week. Be sure to cover the surface of the icing with plastic wrap to prevent it from drying out.
- Coloring: If you’re using food coloring for icing, you can tint the icing in advance and store it in airtight containers. Give it a good stir before use to restore its consistency.
