It’s that time of year again and one of my favourite holiday traditions is baking and decorating sugar cookies for my friends and family.
I have a holiday bake-off/fundraiser at work on Monday and I know that these cookies are perfect for the occasion! Although this recipe is fairly easy to follow, I always plan ahead and give myself enough time when making these cookies because the entire process spans over the course of a couple of days. Why? Let me explain:
- the cookies need a day to completely cool before icing
- the icing also needs a day to completely harden to prevent the icing from getting smudged.
But, if you don’t care for the icing or have no need to decorate, you can devour these cookies as it. They taste great plain or decorated!
- ½ cup unsalted butter
- 1 cup white sugar
- 1 egg
- 1 tsp. vanilla extract
- ½ tsp. baking powder
- ¼ tsp. salt
- 2 cups all-purpose flour
- royal icing for decorating
- In a large bowl, cream butter and sugar together using an electric mixer until light and fluffy. Beat in egg and vanilla.
- Turn the mixer to low and add the baking powder and salt. Gradually add the flour and mix until combined.
- Form dough into a ball and wrap dough tightly in plastic cling wrap and freeze for 30 minutes or refrigerate until firm (at least 1 hour or overnight).
- Preheat the oven to 350 F. Line the cookie sheet with parchment paper.
- Remove dough from fridge and let it stand for 5-10 minutes.
- Roll out dough on a lightly floured surface to about ¼-inch thick. Cut out shapes using your favourite cookie cutters.
- Transfer your cookies onto the cookie sheet, placing them 1 inch apart.
- Re-roll scraps and repeat.
- Bake cookies for 8-10 minutes depending on thickness. Let it cool for 1 minute on the pan and then transfer cookies to a wire rack to cool completely.
Decorating with Royal Icing
Now that we have made the sugar cookies and allowed them to cool, the real fun begins — decorating! See Royal Icing for Sugar Cookies for my royal icing recipe and decorating tips.