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Sugar cookies bring back memories from my grandmother's kitchen. The dough feels like silk between my fingers as I roll it out on my marble countertop. After years of testing and tweaking recipes in my home kitchen, I've created these perfectly soft, thick sugar cookies that keep their shape beautifully. Trust me, once you master this recipe, you'll never go back to store-bought cookies again.
What Makes These Cookies Special
I love how versatile these sugar cookies are. The centers stay wonderfully soft while the edges get just crispy enough. The flat surface works like a dream for my favorite royal icing designs. My kids always steal a few plain ones straight from the cooling rack because they taste amazing even without decoration. The best part? They stay fresh in my cookie jar for almost a week when stored properly.
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Everything You Need
- Butter: Pull it out of the fridge an hour before baking. I always use unsalted so I can control the saltiness.
- Sugar: Regular granulated sugar works perfectly here.
- Egg: One large egg from the fridge is all you need.
- Vanilla Extract: Splurge on pure vanilla. Sometimes I add a tiny splash of almond extract too.
- Flour: Regular all-purpose flour gives the best results.
- Baking Powder: Just enough for that perfect soft texture.
- Salt: A pinch makes all the flavors pop.
Let's Make Cookies
- Mix Your Dough
- Beat your room temperature butter with sugar until it looks light and fluffy. Mix in your egg and vanilla. In another bowl combine your dry ingredients then slowly mix everything together until your dough comes together.
- Getting Ready to Chill
- Split your dough in half. Roll each piece between parchment paper until it's about as thick as your pinky finger. Pop them in the fridge for at least an hour or overnight if you're busy.
- Time to Bake
- Heat your oven to 350°F. Cut out your shapes and place them on lined cookie sheets. Bake for about 12 minutes until you see just a hint of gold on the edges. Let them cool completely before you start decorating.
- Make Them Pretty
- Use whatever icing makes you happy. Royal icing works great for detailed designs. A simple glaze is perfect for beginners. Buttercream tastes amazing but won't set as hard.
My Best Cookie Tips
In my experience rolling the dough before it goes in the fridge makes life so much easier. I love using my silicone baking mats for this. They go straight from counter to fridge without any fuss. Work with small pieces of dough at a time so the rest stays cool. My adjustable rolling pin is worth its weight in gold for getting that perfect thickness every time.
Making Them Beautiful
After years of decorating cookies in my kitchen I swear by gel food coloring. It gives gorgeous colors without making your icing runny. My trusty Wilton #4 tip is perfect for outlining and filling. When I'm in a hurry I grab my squeeze bottles instead. Nothing makes cookies more festive than a sprinkle of edible glitter or some cute decorations.
Keep Them Fresh
These cookies stay perfect in my favorite cookie jar for about a week. When I'm planning ahead I often freeze plain cookies or extra dough. They last three months in the freezer without any problem. Just let them warm up on the counter before decorating. If life gets busy your dough will wait patiently in the fridge for a couple days.
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Make Them Your Own
Sometimes I add orange zest to my dough for a citrusy twist. Other times a dash of cinnamon makes them cozy and warm. My daughter loves helping me pick shapes for different holidays. We make hearts for Valentine's Day and stars for Christmas. The possibilities are endless with different colors and decorations.
Kitchen Must Haves
My mixer is the workhorse of cookie baking. Good baking sheets and silicone mats prevent any sticking issues. Sharp cookie cutters make clean edges every time. For decorating I keep my cabinet stocked with gel colors piping bags and various tips. An adjustable rolling pin helps get that perfect thickness and coupler rings make switching decorating tips super easy.
Frequently Asked Questions
- → Why do I need to chill the dough?
- Chilling the dough prevents spreading during baking and helps cookies maintain their shape. It also makes the dough easier to handle and cut into shapes.
- → Can I freeze these cookies?
- Yes, both decorated and plain cookies freeze well for up to 3 months. The raw dough can also be frozen for up to 3 months before rolling and cutting.
- → Why is room temperature butter important?
- Room temperature butter should be cool to touch. Too soft butter makes sticky dough that's hard to handle. The right temperature ensures proper cookie texture.
- → How thick should I roll the dough?
- Roll the dough to 1/4-inch thickness for the perfect balance of soft centers and crisp edges. Consistent thickness ensures even baking.
- → How long do these cookies stay fresh?
- Plain or decorated cookies stay soft for about 5 days when covered at room temperature. They can be refrigerated for up to 10 days or frozen for 3 months.