Looking for a versatile sugar cookie recipe that can be used for any occasion? This recipe is good enough to be used for anything, from your snowflake cookie cutters at Christmas to your son’s dinosaur cookies for his birthday!
This sugar cookie dough recipe has been a classic in my household. It is one that I frequently use for my kids birthday cookies, using all sorts of cookie cutters, from dinosaurs to snowflake shapes. It has also been a tradition as a part of our family’s Christmas advent, which involves making and decorating cookies with the kids.
Store bought sugar cookies often lack flavour. These are completely the opposite. The addition of almond extract, as small as it is, is enough to give these cookies a flavour that makes them good enough on their own. I also like the option of adding coloured sugar crystals or other edible decorations while they cook, or also decorating them with icing afterwards. There are many creative possibilities!
It’s difficult to narrow in on how many cookies this recipe will make, as it is dependent on the size of the cookie cutters that you are using. Ideally, you’ll want to roll it out to about ¼” thickness. Sometimes I’ll double the batch if we’re planning on giving some of these cookies away as gifts.
Over the years of making many different kinds of cookies in my oven, there are a few things that I have learned.
- The oven temperature stated on my oven’s temperature is not representative of its actual temperature inside. Therefore, I recommend getting an oven thermometer if you have any doubts about yours.
- Without stating the obvious, your oven loses heat every time you open the door. Avoid doing this to frequently check on the cookies! The baking time provided here should be pretty close, assuming that they are rolled out to the recommended thickness.
- Baking sheets vary, in terms of heat transferability during baking, and also while resting. This requires a keen eye on baking time on my part. A clean oven door really helps!
- The use of parchment paper or silicon baking sheets can have a negligeable to a noticeable impact on overall baking time. This also requires a keen eye on baking time on my part!
- The temperature of the dough when going into the oven will impact baking time. For example, the first batch typically takes longer in the oven due to the chilled dough, whereas the final remnants require less time.
- When rolling out dough, I clearly do not have an eye for what ¼” looks like… consistently. There is nothing wrong with keeping a ruler nearby to help ensure that all cookies are evenly rolled out. Nothing is worse than having cookies of different thicknesses on the same cookie sheet, resulting in some cookies being undercooked while some are too dark.
- This particular recipe recommends butter that is slightly softened to room temperature. This is key. Not only do you need the butter to mix in smoothly to be a part of the dough, but if the butter is too soft, it ends up being much more difficult to work with. I can attest to this, as I have done this on too many occasions.
While these tips may seem overly obvious to most, I feel they should be mentioned, as even after many years of making these, have made simple mistakes that have impacted the appearance of the cookie (most often, over baking them so that they become too dark for me to feel satisfied in giving them away). A big part of successful baking requires understanding your oven, and recognizing that baking will continue, even once it’s been removed from the oven.
That being said, these cookies are delicious, and if you want to take the time for rolled, cut out cookies, then I recommend you give these a try.
So let’s get to it!
Simple Sugar Cookie Dough Ingredients
Butter – Ideally, unsalted butter is preferred in this recipe. However, if you only have salted butter in the house, either is fine in this recipe. If you are using salted butter, then you can omit the salt later in the recipe. Here, you’ll want to plan ahead, and take the butter out for at least a couple or more hours before making the dough. You want it just slightly at room temperature, but not too soft either.
Sugar – regular, white, refined sugar is used here. It is an equal ratio when combined with the butter. Make sure to level off the measuring cup with the back of a butter knife.
Egg – I use a large egg for this recipe. For best results, let it come to room temperature before adding.
Vanilla Extract – With the cost of food prices what they are, I can’t help but gasp when I see the cost of pure vanilla. Of course, nothing compares to it. However, you need to make a choice about what you are comfortable with spend your grocery budget on, so if the money could be better spent on other groceries for your family, go ahead and use the artificial vanilla. I know I’ve made that choice.
Almond Extract – A little bit of this sure goes a long way! The addition of it to this sugar cookie recipe brings a warm, nutty flavor that cannot be mistaken. It can easily be found in most grocery stores, though you can certainly find ones at various price points. If making a icing for your sugar cookies, you can also add a little bit to really give a nutty flavor to the cookies!
All-Purpose Flour – Typically, I keep it simple with using an all-purpose flour for this recipe. To measure, spoon the flour into a measuring cup, and then level it off with the back edge of a butter knife.
Baking Powder – Baking powder is a leavening agent. While sugar cookies do not rise like being cakes and bread do, if it was left out, they would be dense and tough… not what we want in a sugar cookie. Now, If you can’t recall how long it has been in your pantry, or if you purchased the economy size that you’ve been working your way through for years, it may be worthwhile to purchase a new container.
Salt – I stick to standard table salt for this recipe. Salt is used to enhance the flavors of a dish, and should not be eliminated.
Simple Sugar Cookie Dough Tools
To make these cookies there a few tools that you will need:
Measuring cups and spoons – this recipe uses standard measuring tools. Be sure to level each of the measured ingredients (I typically use a butter knife).
Stand mixer – As this recipe requires that the butter and sugar be blended for an extended period of time, a stand mixer certainly makes it easier. You’ll want to stop it occasionally to scrape the butter/sugar mixture off of the sides so that it blends well.
Baking Sheets – I have two sizes of cookie sheets in my kitchen: a standard size, ideal for most uses, and I also have “jumbo” baking sheets. I recommend using the largest baking sheets that you have for baking cookies, as the more you can fit on a pan, the fewer batches are needed. You’ll want to ensure that these cookies are spaced out, but they’re not like drop cookies that really spread while being baked. I recommend using either parchment paper or silicon liners on the baking sheets.
Parchment paper or silicon baking sheets – Both of these are great tools to have in the kitchen. I personally like to use the parchment paper to roll out the dough, while I use the silicon baking mats on the baking sheets. If you only have parchment paper, then feel free to use it on the baking sheets. This way there is no risk of the cookies sticking!
Rolling pin – there are so many varieties of rolling pins out on the market! While in my family I have a parent that swears by the wine bottle as an ideal rolling pin, I personally prefer a long wooden one that tapers on each end. What’s important is that it rolls smoothly, as the goal is a dough that is rolled out evenly. I recommend find one that feels right to you.
Tip: if as you are rolling out the dough, it is sticking to the rolling pin, then dust lightly with flour. This will make all of the difference!
Cookie Cutters – there are so many fun cookie cutters out there! This recipe is perfect for all occasions, so the possibilities truly become endless! The only note I would make here, is that it is tied to the quantity of cookies that the recipe will make, as the larger the cookie cutters, the fewer there will be overall.
Cooling racks – After to the cookies have cooled in the pan for at least 5 minutes, you’ll want to transfer them to cooling racks. If you’re limited on space, there are great ones on the market that are stackable. Just be sure to place them out of your littles’ reach, or dogs for that matter!
Simple Sugar Cookies
Looking for a versatile sugar cookie recipe that can be used for any occasion? This recipe is good enough to be used for anything, from your snowflake cookie cutters at Christmas to your son’s dinosaur cookies for his birthday!
18
cookies10
minutes10
minutes1
hourIngredients
3/4 cup unsalted butter, slightly softened to room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
2 tsp. vanilla extract
1/4 tsp. almond extract
2 1/4 cups all-purpose flour (spooned & leveled)
1/2 tsp. baking powder
1/4 tsp. salt
- Icing (Optional)
1 cup icing sugar
2 tsp. milk
2 tsp. light corn syrup
1/4 tsp. almond extract
assorted food coloring
Directions
- Using a stand mixer, beat the butter until creamed and smooth (about 1 minute). Add the white sugar and beat on high until it is fluffy and has turned lighter in color, about 3-4 minutes. Feel free to stop and scrape down the sides as necessary throughout the mixing process.
- Next, add in the egg, vanilla, and almond extract. Beat on high for 2 minutes.
- In a separate bowl, whisk the flour, baking powder, and salt. Adjust your stand mixer to a low setting and add about half of the flour mixture, beating until it has just combined. Add the remaining flour and continue to mix until just combined. If it seems as though the dough seems to soft, you can add a tablespoon of flour at a time until it has reached the right consistency for rolling.
- Divide the dough into 2 equal parts. Roll each part between 2 sections of parchment paper to a thickness of about ¼”. Place the 2 rolled out parts on a tray or baking sheet and place into the fridge to chill for at least 1 hour. Note: the dough can chill for up to 24 hours.
- Once the dough has chilled, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. For a batch this size and the cookies cutter that I have, I find it usually takes 3 rounds of baking in the oven.
- Remove one of the rolled pieces of dough from the fridge. Using any cookie cutters of your choice, begin to cut the dough into the desired shapes. Transfer the cookies onto the prepared baking sheet. Any remaining dough can be rerolled to make additional cookies.
- Depending on the side of the cookies, bake for 8-11 until the edges are lightly golden brown. Once baked, allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. If you’re planning on using icing to decorate the cookies, ensure that they have had ample time to cool completely.
- Make the icing and decorate the cooled cookies however you'd like. I have included a simple icing recipe here.
- Once the icing has set, these cookies will keep at room temperature for about 5 days. They also freeze very well in an airtight container.
- Icing Directions
- In a small bowl, stir together icing sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If the icing is too thick, add more corn syrup. If it is too thin, add more icing sugar 1 tablespoon at a time.
- Divide into separate bowls, and add food colorings to each to desired colour. Transfer icing to piping bags and decorate as desired!
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