Easy and delicious homemade sugar cookies. Chill, roll-out and use cookie cutters to stamp out cookies, bake and decorate with frosting and sprinkles.
December has been one busy month! The month was filled with work, school, class parties, Christmas shopping, snow days and another tree falling on our house. Yes… another. This would be the second tree that fell onto the roof of our home in the past 5 years. You’d think with this kind of luck we would hit the lottery! Yeah… no…. not so much.
So I apologize for only 5 posts this month but I have a lot still yet to post… but I’m saving those for next year. I plan to enjoy the remaining days of 2010 with baking, drinking and being merry!
With that said.
Raise your hand if you make sugar cookies for Christmas? Raise your hand if you get 4-5 batches out of your sugar cookies? I have to admit I’m the one who refrigerates the scraps of dough a second time… rolls them out, to make more cookies.
Maybe that’s what most people do. Maybe I’m not the only weirdo?!
I do love my sugar cookies!
One thing is for sure… sugar cookies aren’t just for Christmas. With the right cookie cutters you can make them for any special occasion. It just so happens to be Christmas time and me and my girls are spending the day making and decorating sugar cookies! It is a tradition that we always look forward to doing!
So if a simple cookie recipe is what you’re looking for then this is it! Learn how to make the most perfect sugar cookies… whether it’s Christmas, Halloween, Easter, or for a baby shower this recipe is sure to make a lot of yummy sugar cookies.
..then add the salt to the flour.
Whisk gently until combined. Now don’t go crazy flinging flour everywhere.
When the butter and sugar mixture is light and fluffy, stop the mixer.
Next, add the teaspoon of pure vanilla extract.
And then add in the one egg along with the vanilla.
Mix until just combined.
Then add a little bit of the flour/salt mixture at a time while the mixer is on low. Add more after thoroughly mixed in.
Next, scrape the sides down in between.
Then stop when the dough is crumbly and forms a ball in your mixer.
Next, separate in to two halves.
Then form in to disks and wrap with plastic wrap.
Next, let it chillax in the fridge for an hour before you start to roll it out. I would preheat your oven 10 minutes before rolling out your dough. You don’t want to wait around for your oven to preheat.
Then sprinkle some flour on a large work surface.
Next, unwrap your chilled dough and plop it onto the floured surface.
Then, roll out the dough. I don’t measure my dough thickness. Do you?? In my guesstimation, it looks like a quarter of an inch.
I let my girls punch out the shapes, which is really hard for me since I’m a Virgo and like to do it all myself. I struggled… but survived.
Not only in this photo did I realize my youngest still has small cute chubby hands… but that she’s also giving CPR to the cookie cutter!
But when I saw this photo of my oldest, I paused. Not only was she wearing her Great Gramma Jean’s ring, but it was also the first time I noticed that her hands look exactly like mine.
Next lay them onto your lined baking sheet.
And then bake at 350° for 8-10 minutes! Watch them carefully as the thinner ones will brown early.
We will frost and decorate these with sprinkles and colored sugar… and leave a few out for Santa! I will sneak a couple to sit in bed while watching food network and leave a few crumbs for my husband to roll over on!
Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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