Sugar Cookies
Ingredients
- 2 1/4 cup All-purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter; softened (room temperature)
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- Icing
- 1 Powdered (confectioners’) sugar
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons milk (or more)
- Pinch salt
Instructions
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In a large bowl, you can use a stand mixer fitted with the paddle attachment or a small handheld mixer, add the softened butter and beat until creamed and smooth it takes about 1 minute. Scraping the bowl side and the bottom as much as needed.
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Add the sugar and continue to beat on high speed until light and fluffy, this takes about 3 or 4 minutes. Scraping down the sides and bottom of the bowl as needed. Add the egg, vanilla, and continue to beat on high speed until fully combined, this takes about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
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Whisk the flour, baking powder, and salt together in a bowl. Reduce the mixer speed to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft add a Tablespoon of flour until you have a better consistency for rolling.
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Divide the dough into 2 equal parts. For the next step, you can roll each dough and place on baking sheets covered with a parchment paper then refrigerating or chill the 2 divided dough for at least 1-2 hours. Whichever step you choose you must chill.
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In the last 15 minutes of chilling, preheat oven to 350°F, line 2 large baking sheets with parchment paper and set aside. If you didn’t roll before chilling remove the dough roll out to 1/8” (thin cookies) or ¼” (thick cookies).
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Use a cookie cutter (I used 3 different cutters for different shapes), cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the scrapes dough and continue cutting until you exhaust all the dough.
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Bake for 8-10 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing if you’re going to ice them. They can be eaten as they are.
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For the icing, whisk the confectioners’ sugar, vanilla, and 2 tablespoons of water in a wide bowl. You can make the icing thin or thick.
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If it is much too thick, add 1/2 Tablespoon more milk. If it is much too thin, add 2 more Tablespoons of confectioners’/powdered sugar.
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Decorate the cooled cookies however you like. You can use a squeeze bottle to decorate or just drizzle or dip the cookie face down into the icing then add the sprinkles. Allow the cookies to harden for at least 12 hours or overnight. Four hours would be ideal if you can’t wait that long. My kids wanted to eat it right away, but I was able to talk to them to wait for some time.
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Your little ones can help you with the decorating and have some fun with it.
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Enjoy!
