Sugar Cookies
User Reviews
4.8
Sugar Cookies
Description
Sugar Cookies are made starting with creamed butter (or a butter and shortening blend) and granulated sugar, then eggs, milk, vanilla, and optional almond extract are mixed in. Dry ingredients including flour, baking powder, and salt are gradually incorporated to form a pliable dough. Chilling the dough between 30 minutes and three days helps it stiffen for easier rolling and better texture.
The dough is rolled out to about 1/2 to 3/4 inch thickness and cut into shapes with cookie cutters or glasses. The cookies bake at 350°F just until they are set and light in color, which keeps them soft and chewy after cooling. Overbaking would dry them out.
The accompanying frosting combines softened cream cheese and butter with powdered sugar and vanilla, whipped smooth and spread onto cooled cookies. The frosting introduces a creamy tang that complements the sweet, tender cookie. These cookies can be stored in an airtight container for several days or frozen with careful layering to preserve texture and flavor.
Freezing instructions include stacking unfrosted cookies with parchment paper or flash freezing frosted cookies before transferring to an airtight container, allowing storage up to three months. Dough can also be frozen and thawed before rolling and baking.
Ingredients
- 2/3 cup butter or 1/3 cup butter and 1/3 cup shortening (123g, or vegetable shortening
- 1 cup granulated sugar (200g)
- 2 large egg
- 1/3 cup milk (83g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but makes a great flavor )
- 3 cups all-purpose flour (375g)
- 2 teaspoons baking powder
- 1 teaspoon salt
Frosting:
- 8 ounces cream cheese , softened
- 1/2 cup butter softened, (113g)
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar (360-480g)
Instructions
- Mix shortening/butter and sugar In a mixing bowl until well creamed together. Add eggs, milk, and vanilla and mix.
- Dry Ingredients: In a separate bowl, mix dry ingredients--(flour, baking powder, and salt. Slowly mix dry ingredients into the wet mixture until you form a large dough ball. Add a little more flour, if needed, but not too much.
- Chill dough for at least 30 minutes in the fridge, or up to 3 days.
- Roll Out: Dust counter top with flour and roll dough ball out until 1/2 inch to 3/4 inch thick. (Add a little flour as needed to counter, rolling pin and top of dough, keep dough from sticking). Cut the dough into shapes with cookie cutters (or use a round drinking cup).
- Bake: Place cookies on a parchment lined baking sheet. Bake at 350 degrees F for about 7-10 minutes. Cookies will be very light colored and just set, when you take them out. They will harden as they cool, so don't over bake them.
- Frosting: Add butter and cream cheese to a mixing bowl and beat well until smooth and creamy. Add powdered sugar and vanilla. Add more powdered sugar, as needed, until the frosting is desired thickness. Beaet for several minutes until very smooth and soft. (Stir in food coloring if desired.)
- Frost cooled sugar cookies and top with sprinkles, if desired.
Notes
- This recipe yields about 12-15 cookies depending on thickness and cutter size.
- Mixing butter with shortening helps keep cookies soft and chewy, but all butter works well too.
- Chill dough from 30 minutes up to 3 days for better handling and texture.
- Bake cookies until just set and light in color to avoid drying them out; they will harden slightly as they cool.
- Store unfrosted cookies in an airtight container for 3-5 days at room temperature, or refrigerate if frosted.
- Freeze unfrosted cookies stacked with parchment paper up to 3 months; frostings cookies should be flash frozen first to prevent sticking.
- Cookie dough freezes well; thaw at room temperature before rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 321mg | 13% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 437IU | 9% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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