Sugar Cookie Recipe for All Occasions

Description

We love this sugar cookie recipe for decorating. We have tried several...some are too soft, some very strong but are hard cookies. This recipe yields soft, chewy cookies and they hold their shape well making it perfect for decorating.

Ingredients

• 1 cup salted butter, softened
• 1 cups white granulated sugar
• 2 eggs (room temperature)
• 2 teaspoon vanilla extract or vanilla paste
• 2 3/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt

Materials

• Hand or Bowl Mixer
• Parchment paper
• Large Bowl
• Spoon
• Measuring Spoons
• Rolling Pin
• Cookie pans
• Gel Food Color
• Sprinkles for decorating
• Cookie Cutters
• Cookie sticks available in craft stores if you want to make "lollipop cookies" or a cookie bouquet
• Wire rack for cooling

Steps

• In a large bowl, cream together butter and sugar until smooth.
• Beat in eggs and vanilla.
• Stir in the flour, baking powder, and salt. Beat until combined.
• Place a piece of parchment paper on flat surface and divide your dough into two equal portions.
• Shape each half into a flat, circular shape. Wrap tightly with plastic wrap to make sure it doesn't dry out.
• Chill for at least 2 hours.
• Remove one of your cookie dough halves from the refrigerator. Let sit for about 5 minutes to soften a little.
• In the meantime, line your cookie sheets with parchment paper and set on the side.
• Lay a sheet of parchment paper out to work on and lightly flour your surface. Roll your sugar cookie dough to 1/4" or 1/2". A thicker cookie will be a softer cookie.
• Select your cookie cutters and press cookie cutters into dough. For best results peel excess dough away from the cut out shapes, then gently lift the cutter.
• Place cookies one to two inches apart on your cookie sheets lined with parchment paper.
• If you are using sprinkles to decorate instead of frosting, brush your cookies with some milk and add your sprinkles.
• If you are using cookie sticks be sure they are intended to be used in the oven and insert sticks about 2-3 inches in so that they are completely encased in dough and not poking out; patch with extra dough if necessary. Always put the sticks in before baking.
• Preheat oven to 350 degrees F.
• Bake 9-10 minutes in oven. Watch carefully as ovens vary and sugar cookies brown very quickly especially the pieces that have thin parts. Oven times will vary depending on how large and how thick the cookies are. The cookies should be puffed and edges set.
• Remove from the oven and let the cookies sit on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely.
• Repeat with your second batch of cookie dough
• If you are using icing to decorate the cookies, let the cookies cool completely before icing. Here is the Sugar Cookie Icing Recipe we use.

Decorating Ideas

• Individual Cookies
  Wrap each cookie with cellophane bags or plastic wrap tie them with a with a colorful bag tie or twist and tape flat against stick. Embellish with ribbon.

• Vase
  Wrap in cellophane bags and arrange in vase with tissue paper. Try to arrange with each cookie at a different level. Do not over crowd.
• Other Container
  Find a piece of styrofoam that will fit at the base of your container (mug, watering can, pail, bucket, etc) Gently push the cookie sticks into the foam to create the bouquet. Place your tallest cookies in the center, so push the outer circle cookies deeper into the styrofoam so they are all visible.

Tips and Suggestions

• Do not use pre made cookie dough. It tastes fine but if you want to use cookie cutters to make fun shapes to decorate, we found that the pre made dough spreads as it cooks, losing its shape.
• If your dough is sticky, add more flour 1 TBS at a time until the dough is soft but not sticky.
• If you are making different size cookies as we did, bake each size separately for best results.
• After you cut out your cookies with the cutters, you can reroll the excess and cut more cookies. You can reroll a couple times, but after that you may find it isn't as pliable.
• You can reuse the parchment paper for additional batches of cookies.
• Do not handle the cookies by the sticks until they have completely cooled.
• If you only have one pan, lay out next set of cookies to be baked on parchment paper and transfer to pan when first batch comes out. This is an easy way to keep baking without stopping.
• Cookie sticks come in a couple sizes. Be sure to use sticks made for cooking or they may burn and vary the sizes if you are making a bouquet. For small cookies we tried a pretzel stick.

To Prevent Spreading

• Keep dough chilled. The 2 hours in the refrigerator is important
• Bake on parchment paper instead of a greased cookie sheet.

Freeze for Future Use

You can make these ahead of time. We did that for an owl themed birthday party where the girls decided they wanted to decorate owl cookies as the activity. Place parchment between the cookies and freeze undecorated in an air tight container.

Great for All Holidays

Shamrock Cookies

Cute Shamrock Cookies, perfect treat for Teachers! The glossy green really make these stand out. Bag these cookies in a clear cello treat bag and tie with a green ribbon for a cute presentation.

Fourth of July Star Cookies

The girls had so much fun painting that mommy decided to try a few and added some stripes and stars. The girls were able to add stars with a little guidance. Put in a vase, or package a few in a clear cello bag and tie with a bow. Definitely an eye catcher!

Christmas Sugar Cookies

Perfect for a treat or party! Package in a clear cello bag and give as a gift or as a stocking stuffer.