Easy Sugar Cookies
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5.0
6 reviews
Excellent
Easy Sugar Cookies
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These soft sugar cookies are made with cream cheese and a blend of pure vanilla extract and clear vanilla for a classic vanilla-flavored treat that can be customized for any holiday, from Valentine's Day to Halloween to Christmas. In addition, the cookie always comes out perfect and takes no time to make. For more Holiday inspired cookies, check out these recipes: Gingerbread Cookies, Molasses Cookies, Snickerdoodles cookies, Fig Cookies, and Pecan snowball cookies.
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Ingredients
- 375 g (3 cups) all-purpose flour
- 1 cup granulated sugar plus ½ cup for rolling
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 ticks (1 cup) of unsalted butter, softened
- ¼ cup full-fat cream cheese
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla
- 1 large egg
Instructions
- In a medium bowl, sift together the flour, baking powder, and baking soda; set aside. In a stand mixer bowl fitted with a paddle attachment, combine the unsalted butter, salt, and sugar until smooth and creamy for about 3 minutes; beat in egg, pure vanilla extract, and clear vanilla until combined.
- Add the flour mixture and mix until just combined. Transfer the cookie dough into a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
- Position racks in the upper and lower thirds of the oven and preheat to 375°F. Line 2 baking sheets with parchment paper; set aside.
- Place the remaining ½ cup of sugar in a shallow bowl. Scoop cookie dough into rounded tablespoon-sized rounds and roll between your hands into balls; roll in sugar to coat and arrange them on the prepared baking sheets at least 1 to 2 inches apart. Use your hand lightly press the sugar cookie to ¼ inches thick.
- Bake, switching the position of the pans halfway through, until lightly golden on the bottom, about 10 minutes; while waiting for the other sugar cookies to bake, place the prepared baking sheets with the cookies in the freezer.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Allow them to cool completely before storing them to prevent moisture buildup. Place the cooled sugar cookies in an airtight container or cookie jar, separating layers with parchment paper or wax paper to prevent them from sticking together. Store the container at room temperature in a cool and dry place, away from direct sunlight or heat sources. Properly stored, sugar cookies can last up to two weeks. If you live in a humid environment, you can also include a food-safe desiccant packet or a piece of bread to help absorb excess moisture and keep the cookies fresh.
- To store: Allow them to cool completely before storing them to prevent moisture buildup. Place the cooled sugar cookies in an airtight container or cookie jar, separating layers with parchment paper or wax paper to prevent them from sticking together. Store the container at room temperature in a cool and dry place, away from direct sunlight or heat sources. Properly stored, sugar cookies can last up to two weeks. If you live in a humid environment, you can also include a food-safe desiccant packet or a piece of bread to help absorb excess moisture and keep the cookies fresh.
- To reheat: When it comes to reheating sugar cookies, it's best to warm them up in the oven. Preheat your oven to 300°F (150°C) and place the cookies on a baking sheet lined with parchment paper. Bake for about 5 minutes or until they are warmed through. Be careful not to overheat them, as they can quickly become dry or lose their texture. Alternatively, you can microwave the cookies for a few seconds on low power, but be cautious as they can become too soft or lose shape if microwaved for too long.
- To reheat: When it comes to reheating sugar cookies, it's best to warm them up in the oven. Preheat your oven to 300°F (150°C) and place the cookies on a baking sheet lined with parchment paper. Bake for about 5 minutes or until they are warmed through. Be careful not to overheat them, as they can quickly become dry or lose their texture. Alternatively, you can microwave the cookies for a few seconds on low power, but be cautious as they can become too soft or lose shape if microwaved for too long.
- Make-Ahead
- Make-Ahead
- You can make sugar cookie dough ahead of time and store it in the refrigerator or freezer for later use. After preparing the dough according to the recipe instructions, shape it into a disc or wrap it tightly in plastic wrap. Refrigerate the dough for up to 3 days. When ready to bake, allow the refrigerated dough to sit at room temperature for about 15 minutes to soften slightly before shaping and baking.
- You can make sugar cookie dough ahead of time and store it in the refrigerator or freezer for later use. After preparing the dough according to the recipe instructions, shape it into a disc or wrap it tightly in plastic wrap. Refrigerate the dough for up to 3 days. When ready to bake, allow the refrigerated dough to sit at room temperature for about 15 minutes to soften slightly before shaping and baking.
- How to Freeze
- How to Freeze
- Sugar Cookie dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let it set in the freezer until solid, then place it in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
- Sugar Cookie dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let it set in the freezer until solid, then place it in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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