These sugar cookies are an all time favorite. Have you ever seen those typical cookies decorated that always look so cute and enticing? … Well here we bring you the recipe to make them.
These are the typicall sugar cookies that call mainly for sugar and butter, which is why they are just so good. You will love them because of the following reasons:
- They are crunchy on the outside but soft on the inside.
- They taste a lot like butter, YUM!
- You can make them to be simple or add a flavoring to switch them up (cinnamon, chocolate, etc. )
- They hold their shape while baking.
- they are perfect to decorate and use for special occasions.
- They remain soft for days, plus you can freeze the dough and have it ready to bake whenever you want.
The best thing about these cookies, to me, is that they are perfect to decorate and hold their shape really well, so you can use them for lots of things and occasions depending on the shape and colors we give to them.
When I was a little girl, I used to love seeing these cookies in pastry shops or coffee shops, because of how pretty they are. So, as soon as I could use an oven by myself, with my sister, we tried making cookies like these sugar cookies. And my favorite part, as it goes with most children of that age, was decorating the cookies. I do also have to say I really enjoyed cutting them into different shapes.
Now, let’s not get confused. These type of cookies (as many others that are given shape using a cookie cutter) must be cut before baking. Otherwise it will be nearly imposible to cut them once they are cooked.
If you like this recipe, you have to go see our gingerbread cookies, they are so easy to make and look pretty everytime.
- 2 1/4 C (10.30 oz) (292 gr) all purpouse flour
- 1 tsp (0.24 oz) (7 gr) baking powder
- 1/4 tsp (0.06 oz) (1.7 gr) salt
- 3/4 C (6 oz) (170 gr) unsalted butter , at room temperature
- 3/4 C (5.30 oz) (150 gr) granulated white sugar
- 1 egg , big
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
In a medium size bowl sift together the flour, baking powder and salt.
In a different big bowl, using an electric mixer, cream together the butter and sugar for 3 minutes until you get a fluffy and light in color mixture.
Add in the egg and vanilla and beat for 1 more minute until well integrated.
Mix in the flour mixture and mix using a rubber spatula by making a folding motion from the outside in, until a soft dough that does not stick to your hands forms.
Divide the dough in two and place on a clean surface with some flour. Roll out each piece of dough using a rolling pin (no matter the shape) until it is abour 0.23 inches (6mm) thick.
Put the rolled out doughs on baking sheets lined with parchment paper and cover them with more parchment paper and plastic kitchen wrap so they do not dry up. Refrigerate for at least 1 hour or up to 2 days.
Once the rolled out doughs have cooled, preheat the oven to 375º F (180º C) and line two big baking sheets with parchment paper (you can use the ones you used to refrigerate the dough).
Place the doughs on a clean surface with some flour and cut using cookie cutters (the shape you want), you can make them round, star shaped, etc. Take the leftover dough from this and roll ir out again to cut more cookies. Repeat this as much as you need to.
Once you have all your cookies cut, place them on a baking sheet lined with parchment paper (separated by 1.18 inches -3cm- between each other) and bake them for 12 minutes until they turn slightly golden brown.
Once the cookies are cooked, let them cool down for 10 minutes on a cooling rack before decorating however you like, you can use royal icing or buttercream.
The cookies must be stored in a tupperware with the lid on to last up to 5 days at room temperature or up to 10 days in the refrigerator.