Sugar cookies. These little treats are so sweet and simple, the epitome of less is more. These days, it can feel like things are way more complicated than they used to be or need to be, so it’s great to have recipes to fall back on that always deliver, without being over the top.
Apart from being absolutely delicious, sugar cookies are also a great option for entertaining, as they’re so easily customizable. We’ve included our favorite recipe for a glaze, which you can transform into any color you want, but you could also look up different royal icing options if you really want to go above and beyond. Basically, sugar cookies are like a little vehicle for happiness; they’re cute and yummy and knowing you can decorate them to fit any occasion is always a relief!
Classic Sugar Cookies
Yield: approx. 3 dozen
- 4 cups all-purpose flour
- 1 1/4 cups sugar
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar
- 1/3-1/2 cup milk or water
- food coloring, optional
- In a large bowl or mixer cream together butter and sugar until fluffy and lightened in color. 3-4 minutes.
- One at a time, beat in eggs, then add in vanilla extract.
- In a separate bowl, combine flour, baking powder and salt.
- Gradually add flour mixture to the wet ingredients and beat until just combined.
- Divide dough in half and shape into 2 discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Once chilled, preheat oven to 350º F and line 2 baking sheets with parchment paper.
- Roll each disc out on a lightly floured surface to 1/4-inch thickness.
- Use desired cookie cutters to form cookies and transfer to lined baking sheets.
- Place baking sheets in oven and bake for 7-9 minutes, or until edges are lightly browned.
- Remove from oven and let cool completely.
- To make glaze: whisk powdered sugar and milk together until smooth, with no remaining lumps.
Note: add more powdered sugar if you want a thicker glaze, more milk if you want a thinner glaze.
Optional: once you’ve glazed cookies you can sprinkle or dip in coarse sugar for added decoration.
Recipe adapted from My Recipes