The classic sugar cookie is one recipe that I always get excited about. This is my Grandma’s recipe and it brings me so much nostalgia every time I make it. My Grandma did tend to like her sugar cookies a bit more on the crispy side so I made a couple adjustments to make these cookies soft and chewy in the middle with crispy edges. A mix of sweet and buttery with HIland Dairy Butter. The perfect cookie for cutting out and decorating. Check out the details and easy recipe below!
No fancy ingredients for this classic cookie recipe just, simple and delicious.
Hiland Dairy Butter- super high quality for the base of this cookie recipe
Sugar- of course, we need sugar for our sugar cookies
1 egg
Vanilla Extract
Almond Extract
Flour
Baking Powder
Salt
The dough for Sugar Cookies is really easy to make, no fancy ingredients for these cookies. The biggest key is to chill the dough before baking.
Step One: In a large bowl or a bowl of a stand mixer, beat the butter on medium high speed until creamed, about 2 minutes. Then add the sugar and mix again for another 2-3 minutes until it is light and fluffy.
Step Two: Scrape down the sides of the bowl then add the egg plus vanilla and almond extracts. Mix again on medium speed until the ingredients are combined.
Step Three: In a separate smaller bowl, whisk together the flour, baking powder and salt. Add a bit of the flour mixture to the butter mixture and mix on low speed just until the flour is combined in. Continue until all the flour is mixed in.
Step Four: Next, lay out a sheet of parchment paper and transfer the dough. Lightly flour a rolling pin and roll the sugar cookie dough out to about ¼ inch thickness. Cover with another piece of parchment and transfer the dough to the refrigerator to chill for at least an hour.
Step Five: After the dough has chilled, you can use your favorite cookie cutters to make your shapes. Place the cookies onto a line cookie sheet and bake at 350 for 8-10 minutes.
Step Six: After the cookies are baked and cooled, you can make some royal icing or another favorite frosting to decorate and enjoy!
Sugar Cookies can be very simple to make and these tips below will make sure your cookies come out perfect!
Room Temperature Ingredients: Make sure the Hiland Butter and egg are room temperature before beginning. This helps the ingredients come together easier as well as avoiding overmixing.
Roll out dough prior to chilling: It’s much easier to roll out the sugar cookie dough before you chill it rather than attempting to roll out a cold mound of dough. Use a sheet of parchment paper to roll out your dough and then place another sheet of parchment over the top and place in the fridge for at least an hour.
Adding Color to the Icing: Regular food coloring will add liquid to the royal icing so be aware of that when checking the consistency. I like to use gel food coloring to avoid adding liquid.
We love this Sugar Cookie in my family and also love how easy it is to make! I hope you try it and love it just as much as we do! And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).
Here are some of my other favorite sugar cookie recipes:
The classic sugar cookie is one recipe that I always get excited about. A mix of sweet and buttery. This is my Grandma’s recipe and it brings me so much nostalgia every time I make it. The perfect cookie for cutting out and decorating.
3/4 cup Hiland Dairy Butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Royal Icing Ingredients
1 and 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
1 teaspoon light corn syrup
2 Tablespoons room temperature water
pinch salt
1. Using a mixer, beat the Hiland butter on high until it’s smooth, about 2 minutes. Add the sugar and beat again on high for 2-3 minutes until it becomes light and fluffy. Add the egg, vanilla and almond extract and mix again until combined.
2. In a separate bowl, whisk the flour, baking powder and salt. Add half the flour mixture to the butter mixture and mix on low until just combined. Add the rest of the flour mixture and mix until just combined again. If your dough looks super sticky then just add another tablespoon of flour.
3. On parchment paper, roll out the dough into 1/4 inch thickness. If you want a crunchier cookie, just roll the dough thinner. Cover your dough with another piece of parchment paper and place in the refrigerator to chill for at least 1 hour. I like rolling out the dough before chilling, it’s easier than trying to roll a chilled mound.
4. It is very important to chill this dough for at least an hour. If you don’t chill it long enough, the butter in the dough will become a melted mess and you’ll have blobs instead of shapes.
5. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or spray with nonstick spray and set aside.
6. Once the dough is chilled, grab your cookie cutters and go to town. Place your shapes onto the prepared cookie sheet. Bake at 350 degrees for 8-10 minutes. I prefer 8 minutes because they will be softer, but just leave them in longer for a crunchier cookie. Let cool on the sheet pan for a couple minutes and then transfer to a wire cooling rack and let cool completely before you decorate.
Royal Icing Directions
1. Put all ingredients into a bowl and whisk together. Should be the consistency of toothpaste. Add more water, a little at a time, to get correct consistency.
2. Add food coloring to get desired colors. Use a piping bag or squeeze bottle to decorate your cookies.
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