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!
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!
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.
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!
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| Get great sprinkles and treat bags at Sweets & Treats |
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.
Yield: Lots of cookies (varies widely based on size of cutters you use)
My Go To 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!
ingredients:
- 1 1/2 cups butter, softened
- 2 cups sugar
- 4 eggs
- 1 1/2 tsp flavoring (I usually use a mix of 2 of the following: lemon, almond or vanilla)
- 5 cups flour
- 2 tsp baking powder
- 1 tsp salt
instructions
- In a stand mixer, cream butter and sugar
- Add eggs and flavoring mix until completely incorporated
- Mix in flour, baking powder and salt until just combined.
- Form into a ball and wrap in plastic wrap. Refrigerate for at least a couple of hours or over night.
- Preheat oven to 400 F
- 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
- Cool on sheet for a couple of minutes and then move to a cooling rack.
- Allow to completely cool before you decorate
Copyright: Cooking With Carlee 2017
Created using The Recipes Generator
Very cute cookies! Love the carrots especially! Happy Easter! :)
ReplyDeleteThank 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!
DeleteThese look so adorable. These cookies would brighten any Easter get together. Thanks for sharing over at the Snickerdoodle Sunday.
ReplyDeleteThanks for stopping by! I had a lot of fun making them.
DeleteI 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!
ReplyDeleteHappy Throwback Thursday, Carlee~
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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