Sugar Cookies
Undoubtedly, chocolate chip cookies hold a special place in our hearts, but when the holiday dessert season arrives, our love and obsession for sugar cookies resurface with full intensity. Whether adorned with frosting, sprinkles, or enjoyed as is straight from the oven, these cookies have an irresistible charm. They possess both taste and practicality: a wonderfully buttery flavor with the perfect touch of sweetness, while also maintaining their shape, making them ideal for decorating. Plus, they consistently yield sharp, clean edges after baking.Moreover, these cookies are a delight to decorate, and the process is incredibly simple. Don't have an offset spatula? No worries—just use a butter knife! Lack a piping bag? Grab a plastic bag and snip off one of the corners! You'll be amazed by the marvelous designs you can create using items already found in your household.
Ingredients
FOR THE COOKIE DOUGH
- 3 c. all-purpose flour, plus more for surface
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 c. (2 sticks) butter, softened
- 1 c. granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 tbsp. milk
FOR THE BUTTERCREAM FROSTING
- 1 c. (2 sticks) butter, softened
- 5 c. powdered sugar
- 1/4 c. heavy cream
- 1/2 tsp. pure almond extract
- 1/4 tsp. kosher salt
- Food coloring
Instructions
- In a large bowl, whisk together flour, baking powder, and salt and set aside.
- In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
- Shape into a disk and wrap in plastic. Refrigerate 1 hour.
- When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out shapes and transfer to prepared baking sheets. Freeze 10 minutes (so your shapes hold while baking!).
- Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter until smooth, then add powdered sugar and beat until no lumps remain. Add cream, almond extract, and salt and beat until combined.
- Bake cookies until edges are lightly golden, 8 to 10 minutes.
- Let cool, then frost and decorate as desired.
Tried this recipe?Let us know how it was!