Ah, sugar cookies—those delightful little bites of nostalgia. I remember the first time I tried to bake them; the kitchen was a flurry of flour and laughter as my grandma and I attempted to perfect the recipe. Fast forward to today, and every bite still feels like a warm hug on a chilly day, with a texture so soft and chewy it almost feels like magic.
Steps
- In a bowl, cream together sugar, butter, egg, and vanilla until well combined. In a separate bowl, mix the flour with baking soda and baking powder.
- Gradually add the dry flour mixture to the wet butter mixture, blending until a dough forms.
- Shape the dough into small balls and place them on a baking sheet. Bake the cookies until their edges turn golden brown.
- For extra flair, you can top the baked cookies with frosting or sprinkles once they have cooled.
- Store the cooled cookies in an airtight container at room temperature for several days or refrigerate for up to a week. If frosted, place wax paper between layers to prevent sticking.
- To freeze baked cookies, let them cool completely, freeze them on a baking sheet, then transfer to a sealed container or bag. For dough, roll into balls, freeze on a sheet, then store in a sealed container, both for up to two months.
Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- 2 sticks of butter
- Sugar
- 1 egg
FAQ
- How long can sugar cookies be stored?
- Is it possible to freeze sugar cookies?
- top bag and keep for up to two months. For dough, roll it into balls, freeze on a parchment-lined sheet, and store similarly.
- What ingredients are essential for making sugar cookies?
- purpose flour, baking soda, baking powder, butter, sugar, and an egg. These elements combine to create moist, rich, and perfectly risen cookies.
- How are sugar cookies decorated?
- What is the basic method for making sugar cookies from scratch?
Tips
- Cream the Butter and Sugar Well: For the best texture, ensure you cream the butter and sugar for at least three minutes. This helps incorporate air into the mixture, resulting in lighter and fluffier cookies.
- Use Parchment Paper for Freezing: When freezing cookie dough, roll it into balls and place them on a parchment-lined baking sheet. This prevents the dough from sticking and makes transferring to a storage container easier.
- Stack Frosted Cookies with Wax Paper: If you’re storing frosted cookies, layer them with wax paper in between to prevent the frosting from sticking and getting messy.
- Use a Stand Mixer for Consistent Results: A stand mixer can provide more consistent results, especially when creaming butter and sugar, ensuring a smooth and even dough.
Equipment
- Stand Mixer – Useful for creaming butter and sugar effectively.
- Airtight Container – For storing cookies to maintain freshness.
- Parchment Paper – For lining baking sheets and freezing cookie dough.
- Baking Sheet – Necessary for baking cookies and freezing them initially.
- Freezer-Safe Container – For storing frozen cookies or cookie dough.
