Balanced and Beautiful - Sugar Cookie Recipe Balanced and Beautiful - Sugar Cookie Recipe Balanced and Beautiful - Sugar Cookie Recipe Balanced and Beautiful - Sugar Cookie Recipe Balanced and Beautiful - Sugar Cookie Recipe Balanced and Beautiful - Sugar Cookie Recipe Balanced and Beautiful - Sugar Cookie Recipe Balanced and Beautiful - Sugar Cookie RecipeThis may be one of my favorite things to talk about, COOKIES! I can talk your ear off about these cookies, so grab your cup of coffee, hunker down, and read all about my all time favorite sugar cookie recipe.

These sugar cookies have a very special place in my heart. For those of you who don’t know, I was making and selling custom decorated sugar cookies for short while. I was the girl behind Sugar Blossom Sweets and I was up to my ears in cookie dough and frosting during the months I was in business. I’m sure my mom is glad to have her kitchen back, now that I’m not taking it over with pans and pans of cookies and bowl after bowl of royal icing every other day. It was like a baking tornado flew through our kitchen whenever I got a cookie order.

This cookie recipe is adapted from Sweet Sugarbelle. I also use her royal icing recipe, not to mention she makes some of the cutest decorated cookies I’ve ever seen. These cookies have the best flavor and stay soft for days. I am seriously in love with these cookies. I have tried a few other recipes but they didn’t even compare to these. I’m pretty sure this is the jackpot of sugar cookie recipes.

So, make room in your schedule this week to try out this recipe, it will not disappoint! Even if you don’t have time or want to decorate them, they taste just as good on their own. Roll up your sleeves, put on your apron, and get baking!!!

Sending sweet cookie love your way,

Krysten

Decorated Sugar Cookie Recipes

  • 1 c. {two sticks} unsalted butter, softened
  • 1 1/2 c. confectioner’s sugar
  • 1 egg, room temp.
  • 2-3 tsp. vanilla extract (or whatever flavoring you like)
  • 2 1/2-2 3/4 c. all-purpose flour (using spoon and level method)
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt

Makes about 24 cookies (can vary based upon size of cookie cutter)

Instructions

Cream together softened butter and confectioner’s sugar. In a separate bowl, add the egg and vanilla. Add that to the butter/sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour (start with 2 ½ cups), baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. If dough is too sticky, add the extra ¼ cup a little at a time until the dough has a little give but does not stick to your fingers when touched. Let dough rest for 3-5 minutes.

Roll out on parchment to about 1/4 inch thick, use flour for dusting as necessary. Freeze rolled out dough for about 5 minutes. (This will help the cookies keep their shape when cutting them out with a cookie cutter, especially if your cutter has lots of intricate details and edges) Cut out cookies and freeze again for about 5 minutes. (For me, this keeps the cookies from spreading while baking) Bake at 400 degrees for 4-7 minutes (can be longer or shorter depending on size of cookies) but keep a close eye on them. Cookies are done when they no longer look wet or shiny. You don’t want these cookies to get golden around the edges; it means they have been baked too long (P.S. these sugar cookies straight from the oven are amazingly yummy!)

Let cookies sit on tray for 3-5 minutes then transfer to cooling rack. Since I prefer to decorate day old cookies (helps prevent any oils in the cookies from affecting your icing), I stack them between sheets of parchment or wax paper in airtight containers and use the next day. If you are making the cookies ahead of time, cover the top of the container with foil and freeze until needed. To defrost cookies, take out of container and place in a single layer on cooling rack until no longer cold to the touch. Decorate and enjoy!

Tips:

  • This recipe doubles well. Though I will say it is better as a single batch, less spreading. Something happens when you double recipes, I’m not sure what it is; something scientific I’m sure.
  • Despite the first tip, I almost always make a double batch. I am usually using medium to large cookie cutters and one batch wouldn’t make nearly enough cookies for how many I need. If you make a double batch and don’t use all the dough you can freeze it for later. Just form the dough into a ball and wrap it in plastic wrap a few times. When you need it, defrost it then cut and bake!
  • Make sure the butter is soft. You should be able to push your finger though it without resistance, but do NOT microwave it.
  • Group similar cookies together when baking, even if this means you have to wait and bake one more pan of cookies. You will kick yourself if you group those small hearts together with those big plaques and your hearts are crispy little things while the plaques are no where near done. Trust me, have patience; this part of the process can’t be rushed.
  • These cookies can be frozen for a while. I have frozen baked cookies for 2-3 weeks and there is absolutely no difference once they are defrosted. It saves you time since these can be made so far in advance and you can just keep some in your freezer in case of any sudden events that pop up. Just defrost them and they are ready to go!