A reliable sugar cookie recipe is a must in this season of baking! This recipe produces a dough that is easy to roll out and cookies that don’t spread while baking.
These cut out cookies are made with a Whole Foods recipe provided by Chef Elyse at the newly opened Bradburn Whole Foods. She gave a wonderful demonstration on cookie decorating and I can’t wait to share more of her tips here.
The first bit of her cookie-decorating wisdom I put into action in my own kitchen was her suggestion of icing cookies with royal icing then dipping them into sparkling sugar (or sprinkles if you can’t find sparkling sugar).
This is a quick way to dress up cookies without worrying about a pastry bag. Fast, easy and pretty– perfect! I used her technique to make these cut out cookies in three shapes– snowflakes, circles and stars. I really enjoy making decorated sugar cookies. Check out these New Year’s Eve Cookies , baseball cookies, and these painted flower cookies.
- 3 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 tablespoon milk
- flour, for rolling out the dough
- In a small bowl combine the flour, baking powder and salt. Whisk gently. Set aside.
- In a stand mixer beat the butter and sugar until light and fluffy. Add egg and milk, continue to beat until thoroughly combined.
- On low speed add the flour and mix until just barely incorporated.
- Divide the dough into two flatted circles; place in a zip loc bag and refrigerate for 1-2 hours.
- Preheat oven to 375 degrees.
- Lightly flour your surface before rolling out the dough to 1/4 inch thick.
- Use cookie cutters to make shapes. Re-roll dough as needed.
- Bake on parchment lined sheets for 9-10 minutes or until edges barely brown.
- Cool on wire racks.
Amount Per Serving: Calories: 148Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 54mgCarbohydrates: 19gFiber: 0gSugar: 6gProtein: 2g
This data is provided by Nutritionix and is an estimate only.
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Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.