These sugar cookies are so easy to make and are amazingly delicious. This no spread dough is perfect for making cut out cookies and decorating them especially for Christmas.This recipe doesn’t need chilling the dough.
This recipe gives you the perfect homemade sugar cookies that
• are easy to make
• doesn’t require chilling the dough
• have soft and buttery texture (they just melt in mouth!)
• don’t spread in oven (best for making shape cookies)
What you need to make sugar cookies?
Butter: Here I used salted butter. Butter should be softened a bit but still cold. Take out the butter an hour before you start making the cookies. Don’t let it sit on the counter for long. If the butter is too soft, cookies will turn out dry.
Vanilla extract: Do not reduce the amount of vanilla extract as this is required for flavour and moist cookies.Use good quality extract for better taste!
How to make sugar cookies?
These cookies are easy & quick to make. Take a bowl, add cold softened butter And sugar and whisk till completely mixed. DO NOT OVER MIX.
Add egg, vanilla extract and whisk till dough is fluffy. Scrape sides in between to get even mix.
Add baking powder and mix again.
Then add the flour in 2 batches and mix till flour is completely incorporated. The dough should look firm but not dry. If the dough is dry, add a little bit of milk and mix again. If the dough is too sticky, add little bit of flour till you get the desired consistency.
For these cookies, dough need not be chilled. Place some dough on a grease proof sheet and press. Place another sheet on it and roll the dough until it’s 1cm in thickness.
Cut out with cookie cutters and repeat the same with remaining dough.
Bake at 350 F/175 C for 7- 8 minutes.DO NOT OVER BAKE.
Cookies may not look done, but they are baked. Don’t let them brown around the edges.
If the cookies are thin or used smaller cookie cutters, bake for lesser time. Thickness of at least 1 cm is good for these cookies. Thick cookies taste much better than the thinner ones!
This recipes yields around 40 medium size cookies. It depends upon the size and thickness of the cookies. These cookies just melt in mouth! They hold their shape and doesn’t spread much during baking.They taste much delicious with this easy royal icing. Let the cookies cool before decorating them. This royal icing dries fast and cookies can be stacked too.
THE BEST SUGAR COOKIES
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minutesThese sugar cookies are so easy to make and are amazingly delicious. This no spread dough is perfect for making cut out cookies and decorating them especially for Christmas.This recipe doesn’t need chilling the dough.
Ingredients
• 1 cup salted butter , softened and cold
• 1 cup granulated sugar
• 1 Egg
• 1 tbsp Vanilla extract
• 2 tsp Baking powder
• 3 cups all purpose flour
Directions
- In a bowl, add butter and sugar. Whisk until completely mixed. DO NOT OVER MIX.
- Add egg and vanilla extract and mix well.
- Add baking powder and mix till incorporated.
- Add flour in two batches and mix till you get the firm dough.
- On a grease proof sheet, place some dough. Place another sheet on dough and roll it until 1 cm in thickness.
- Cut out the shapes with cookie cutter.
- Bake at 350 F/ 175 C for 7-8 minutes. DO NOT OVER BAKE.
- Let the cookies cool before decorating them.
Notes
- 1. Butter should be cold and soft. It should make an imprint when you press but the finger shouldn’t go right through it. It means the butter is too soft and cookies will be dry.
- 2. Do not over mix the dough. Mix till everything is just combined.
- 3. Do not roll the dough thin. The thickness should be atleast 3/8 inch.
- 4. Do not over bake the cookies. They look like they are not done but they baked!
- 5. Let the cookies cool before decorating.