Yes, you read it right, SUGAR cookies! At weelicious I try to create and promote recipes without refined sugar, but when the holidays and other special occasions roll around, all bets are off! It’s time to pull out my holiday favorites like homemade Graham Crackers, Soft and Sweet Molasses, Chocolate Orange Snaps and Gingerbread cookies. After all, decorating sugar cookies with kids is just about as much fun as you can have in the kitchen and this version is really easy to make and even yummier to eat.
Last week I whipped out this recipe for Kenya, Chloe I and we had a blast cutting out the sugar cookies into all kinds of festive shapes. But it wasn’t until after they finished baking and had cooled that the real fun began. You should have seen Kenya’s eyes when I pulled out all the different colored sprinkles and other decorations. Watching the precision and dedication with which they applied themselves adorning the cookies with icing and sprinkles was precious. After we were finished decorating, the family sat around and munched on the kids’s gorgeous creations (even the ones covered with pounds of icing and sprinkles). They were so proud and we had a great time spreading our own sweet holiday cheer.
Good luck I froze a few dozen so we can save a few for Santa!
If you make sugar cookies with your family make sure to post a picture on Instagram and tag @Weelicious so I can see your creations!
Sugar Cookies
Ingredients
- 3 cups all purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 1/2 teaspoon vanilla
Icing:
- 1 cup powdered sugar
- 1 – 2 tablespoons milk
Instructions
- Sift the flour, baking powder and salt into a bowl.
- In a separate bowl using electric beaters or in a standing mixer,
- cream the butter and sugar for 3 minutes on medium to high speed until light and fluffy.
- Add the egg and vanilla to the butter mixture and beat until incorporated.
- Turn the speed to low and slowly add the flour mixture until the dough comes together.
- Place the dough onto a piece of plastic wrap, parchment paper or wax paper and flatten into a round shaped disk.
- Wrap the dough disk and chill in the refrigerator until firm, at least thirty minutes to overnight.
- Once chilled, preheat oven to 325 degrees.
- Let dough sit for about 10 minutes or until soft enough to roll out.
- Using a lightly floured rolling pin, roll the dough out onto a lightly floured surface until 1/4 thick and even.
- Use cookie cutters to cut out desired shapes (I like to start at one end of the dough placing the cookie cutters close together).
- Using a spatula, transfer the cut-outs onto a cookie sheet (preferably a lined-silpat cookie sheet).
- Bake for 10-15 minutes rotating halfway through until edges turn golden.
- Cool cookies on a rack.
Icing:
- Combine the ingredients in a bowl.
- Use to decorate the cookies.
Delicious and easy to roll!
Terrible. Sticky dough. Too much vanilla. Never again.
What type of green and red sugar did you use for decorating? It looks like flakes. So pretty.
Why does it say “Greek yogurt” after icing?
Why does it say “Greek yogurt” after icing?
Mine was crumbly too. Took lots of patience but we got the dough cut out. Some of the cookies fell apart after they cooled as well.
This was by far the,WORST recipe ever and it was more of a crumble directions were followed exactly. Not happy
So glad you enjoyed them!
I used baking powder like the recipe says and they turned out great! The dough was very crumbly after mixing so I was nervous they weren’t going to turn out. It all squished together good though and rolled out nicely after it chilled.
In your video you say baking soda but recipe says baking powder.
I freeze them unfrosted, then defrost and decorate!
That all sounds good, but I don’t seem to have much luck freezing frosted cookies. Even at room temp, the colors seem to run together after a few days 🙁
great tips on softening butter
best cokkies ever
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WOW, spam is just everywhere. It’s terrible. Anyway, I would like to know also if this icing gets hard? I always get soggy icing and you can’t store them together. Or they are only firm to the touch but can smear easy. Any tips?
of course like your web-site but you need to check the spelling on several of your posts. Many of them are rife with spelling problems and I to find it very bothersome to tell the reality nevertheless I’ll surely come again again.
I wonder how they would turn out if I used coconut sugar instead….
Does the icing get hard after you put it? Can it be stored to eat later or once iced, it needs to be served then?