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Friday, April 3, 2015

My Go To Rolled Sugar Cookies

These are my favorite sugar cookies to roll-out, cut and decorate.  The dough is easy to work with, not too stiff and not too hard and they taste delicious!

Christmas sugar cookies with royal frosting


    Sugar cookies are such a versatile dessert. They can be decorated for any occasion. This recipe makes lots of tasty cookies. The dough is butter based, soft and easy to roll.  The cookies are tender and delicious.  They are perfect for holiday treat trays, parties and more!


    These are the cookies I make more than any other roll out.  This recipe makes a LOT of cookies.  Good cookies!  Everyone who tries them loves them.


    I usually take at least three days to make these cookies.  If you need some faster (and more sturdy if you plan to mail them) try the I Need Cookies Now Sugar Cookies instead.  But if you are throwing a party and need a lot of cookies, these are for you!

decorated Easter sugar cookies


   These cookies generally take me at least three days to make... I make the dough one day, bake them the next and decorate them with royal icing a day later.  I like to break it up a bit and enjoy each step.

    You obviously can do it all in one day if you'd like. Just plan on making a day of it.

sugar cookies in the shape of jacks and bouncy balls


  The dough will be less sticky and have a more developed flavor if you give it plenty of time to chill in the refrigerator.  You want a minimum of an hour or so, but feel free to make the dough a day or two in advance of baking.

 This dough is soft and easy to work with.  They do puff up a bit and the corners round a bit, but they are really good to eat!

freshly baked sugar cookies on cooling rack waiting to be iced for Christmas


   If you want your cookies to puff less, feel free to reduce the baking powder by half. We like the lighter texture of these cookies, we think that more than makes up for the not perfectly defined edges.

   However they would still be delicious with a little less poof. So if crisp corners are what you are after, a little less baking powder power will help you achieve that goal.


cupcake and popsicle sugar cookies with sprinkles in blue and white striped treat bags



    Another way to save time or spread out the effort is to bake the cookies ahead of time and freeze them until you are ready to ice them.  Ahead of the holidays I like to bake a batch of these and a batch of gingerbread cookies and make that its own project.

    Then I stack them neatly in freezer safe containers and pop them in the freezer for a couple of week.  Closer to the holiday I pull them out of the freezer and go to work with the royal icing.

sugar cookies cut into shapes of test tubes and Erlenmeyer flasks decorated with royal icing and sprinkles


    With all of the Christmas hubbub, I find this works a lot better for me.  Finding the time to get it all done at once white keeping up with everything else proves to be a bit of a challenge.

   This allows me to get the cookies baked in November, before things get nuts and decorate them in December. The cookies still taste fresh and I get to keep my sanity!

Tips for making great sugar cookies:

  • Give yourself plenty of time to chill the dough.  You can even make the dough a day ahead of time. If you don't chill it properly, it will be sticky and hard to roll.
  • Make sure to divide the dough into several pieces before rolling.  It is much easier to roll smaller pieces of dough and you can keep the remaining dough in the fridge chilling.
  • Take your time and roll the dough out evenly.  If there are thick and thin spots, the cookies won't bake evenly.  You'll have some overdone and some underdone.
  • Try to bake similarly sized cookies on the same tray to keep the bake time the same.
  • Use a bench scrape to get cookies from the counter to the baking sheet. 



cut out sugar cookies, roll out sugar cookies, christmas cookies
dessert
American
Yield: 60 servings (depending on the size and thickness of your cookies)
Author: Cooking With Carlee
Print
My Go To Rolled Sugar Cookies

My Go To Rolled Sugar Cookies

These are my favorite sugar cookies to roll-out, cut and decorate. The dough is easy to work with, not too stiff and not too hard and they taste delicious!
Prep time: 2 H & 10 MCook time: 40 MTotal time: 2 H & 50 M

Ingredients:

  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 1/2 teaspoons flavoring (I usually use a mix of 2 of the following: lemon, almond or vanilla)
  • 5 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Instructions:

  1. In a stand mixer, cream butter and sugar
  2. Add eggs and flavoring mix until completely incorporated
  3. Mix in flour, baking powder and salt until just combined.
  4. Form into a ball and wrap in plastic wrap. Refrigerate for at least a couple of hours or over night.
  5. Preheat oven to 400 F
  6. Place half the dough onto a floured surface and roll to 1/4-1/2 inch thick. Place on a cookie sheet and bake 6-8 minutes
  7. Cool on sheet for a couple of minutes and then move to a cooling rack.
  8. Allow to completely cool before you decorate
Calories
128.21
Fat (grams)
5.07
Sat. Fat (grams)
3.04
Carbs (grams)
18.66
Fiber (grams)
0.42
Net carbs
18.24
Sugar (grams)
6.71
Protein (grams)
2.08
Sodium (milligrams)
93.10
Cholesterol (grams)
24.60
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Created using The Recipes Generator



These are my favorite sugar cookies to roll-out, cut and decorate.  The dough is easy to work with, not too stiff and not too hard and they taste delicious!


6 comments:

  1. Very cute cookies! Love the carrots especially! Happy Easter! :)

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    Replies
    1. Thank you, I have fun making them! As long as I just do simple designs and a few colors of icing, it is fun. If I try to overdo it, I get stressed! Happy Easter to you as well!

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  2. These look so adorable. These cookies would brighten any Easter get together. Thanks for sharing over at the Snickerdoodle Sunday.

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    Replies
    1. Thanks for stopping by! I had a lot of fun making them.

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  3. I am so over sugar cookies that don't taste good and are just all about the looks! Great recipe and it is actually much easier for me to spread things out a bit so that's wonderful!

    Happy Throwback Thursday, Carlee~

    ReplyDelete
    Replies
    1. I'm with you. I've had some from bakeries that were so hard you could hardly bite through them, but they were admittedly REALLLLLY cute! These aren't nearly as fancy but are really good to eat! Thanks, Mollie!

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Thank you so much for taking the time to read and comment. I love reading your ideas!