These roll-out sugar cookies are a fun treat! With a soft texture and sweet vanilla flavor, they are perfect for decorating or simply enjoying plain.
Making these cookies is like arts and crafts for your taste buds! I love making shapes and adding sprinkles. They really brighten up any day, don’t you think? 😊
Key Ingredients & Substitutions
All-Purpose Flour: This gives the cookies their structure. You can use a gluten-free all-purpose blend if needed, but the texture may vary slightly.
Unsalted Butter: Softened butter is crucial for a creamy texture. If you prefer a dairy-free option, use coconut oil or a vegan butter substitute, but it might alter the flavor a bit.
Granulated Sugar: This adds sweetness and helps the cookies stay tender. For less sweetness, you can use coconut sugar or even a sugar substitute like stevia, but the texture may change.
Vanilla & Almond Extracts: These add flavor depth. If you run out of almond extract, just use more vanilla or try other extracts like lemon or orange for a fun twist.
Royal Icing: It’s perfect for decorating! To make it faster, a simple glaze with powdered sugar and milk can work well too. Just know it won’t harden as firmly.
How Do You Achieve Perfectly Rolled-Out Cookies?
Rolling out cookie dough can be tricky! Here are some tips to help you get it just right:
- Chill the dough: After mixing, let the dough chill in the fridge. This prevents it from sticking and makes it easier to roll.
- Flour your surface: Always sprinkle flour on your rolling surface to avoid sticking. You can also dust the rolling pin with flour.
- Roll to an even thickness: Aim for about 1/4 inch. Use guides (like chopsticks) on either side of the dough to help maintain a consistent thickness.
- Cut quickly: Use cookie cutters to shape your cookies. The faster you cut, the less the dough warms up and the better shapes you’ll get!
- Keep scraps: Gather the leftover dough, re-roll, and cut more cookies. Just don’t overwork it; otherwise, the cookies may get tough.
With these tips, you’ll have beautifully shaped cookies ready for all your creative decorations!
Roll-Out Sugar Cookies
Ingredients You’ll Need:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 tablespoons milk
- Royal icing or sugar glaze for decorating
- Colored sugar sprinkles (red and pink for decoration)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, 10 minutes for baking, and at least 1 hour for chilling the dough. So, plan for about 1 hour and 25 minutes total, plus additional time for decorating as you like!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt throughout the flour. Set it aside for later.
2. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed. Keep beating until the mixture is light and fluffy, which should take about 2-3 minutes. This step is key for tender cookies!
3. Add Egg and Extracts:
Beat in the egg along with the vanilla and almond extracts (if you’re using it) until everything is well combined. The mixture should look smooth and creamy.
4. Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture for best results. Mix until everything is just combined—don’t overmix!
5. Chill the Dough:
Divide the dough into two equal portions. Wrap each portion in plastic wrap and place them in the refrigerator for at least 1 hour. This helps the dough become firm and easier to roll out.
6. Preheat Oven and Prepare Baking Sheets:
While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking and ensure they bake evenly.
7. Roll Out the Dough:
After chilling, take one portion of dough and place it on a lightly floured surface. Roll it out to about 1/4 inch thickness. Take your time to keep the thickness consistent for even baking.
8. Cut Out Shapes:
Use cookie cutters to cut out cookies in different shapes like stars, hearts, and Christmas trees. Place them about 1 inch apart on the prepared baking sheets.
9. Bake the Cookies:
Bake in the preheated oven for 8-10 minutes. Keep an eye on them; you want the edges to be just starting to turn golden. Taking them out at the right time keeps them soft and delicious!
10. Cool Down:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This is important to avoid soggy cookies!
11. Decorate:
After cooling, decorate your cookies with royal icing to outline the shapes and flood them with icing as you like. While the icing is still wet, sprinkle on the colored sugars for a festive touch!
12. Allow to Set:
Let the icing set completely before stacking or serving your cookies. This will help keep your beautiful decorations in place!
Enjoy your beautifully shaped and decorated roll-out sugar cookies, perfect for holiday celebrations or any festive occasion! Happy baking! 🍪✨
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour; however, the texture may be denser. If you want a lighter cookie, consider using half all-purpose flour and half whole wheat flour.
What If I Don’t Have Almond Extract?
No worries! If you don’t have almond extract, you can simply omit it or replace it with more vanilla extract. Other flavors like lemon or orange zest can also add a nice twist!
How Do I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies in a single layer, then transfer them to a freezer bag for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough a couple of days in advance. Just wrap it tightly in plastic wrap and store it in the fridge. If you need to keep it longer, you can freeze the dough for up to 3 months. Just thaw it in the fridge the night before you’re ready to bake.
