There’s something truly magical about a perfectly baked sugar cookie – crisp edges, a soft center, and that delicate sweetness that just makes you smile. But what really takes these humble treats to the next level? It’s the shapes, of course! Today, we’re diving into the world of cookie cutters and showing you how to use three different shapes to create show-stopping, The Best Rolled Sugar Cookies. I remember baking these with my grandmother. She’d always tell me that every shape has a story, and every cookie, a memory. This recipe isn’t just about following instructions; it’s about creating something delicious, fun, and beautiful.
What makes these rolled sugar cookies special is their simplicity and how quickly they come together. Plus, they’re the perfect canvas for your creativity! Whether you’re decorating for a holiday, a party, or simply a Tuesday night, these cookies are always a hit. If you loved our Chewy Chocolate Chip Cookies, these sugar cookies will be your new go-to, offering a delightful contrast in texture and flavor. Get ready to roll, cut, and bake your way to cookie perfection – let’s get started!
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What is “The Best Rolled Sugar Cookies”?
Have you ever wondered why some cookies are called “rolled”? Is it because they’re always rolling around on the plate, maybe trying to escape being eaten? (Don’t worry, we won’t let that happen!) The term “rolled” refers to the technique where the dough is flattened with a rolling pin before being cut into shapes, rather than being dropped from a spoon or piped. I like to think it is the cookie’s way of saying, “I am ready for my close-up.” Some say “the way to a man’s heart is through his stomach,” and with these cookies, it’s definitely true for anyone with a sweet tooth! So, grab your rolling pin, choose your favorite cutters, and let’s make some magic.
Why You’ll Love This Rolled Sugar Cookies:
These aren’t just any sugar cookies; these are *The Best Rolled Sugar Cookies* for good reason. First off, the highlight is the incredibly satisfying crisp edges paired with a soft, melt-in-your-mouth center. These are not dry, bland cookies; they’re tender and sweet, and so so good. Secondly, making these at home is far more cost-effective than buying them from a bakery, and you get the joy of creating something wonderful with your own hands.
Finally, think of all the possibilities! You can use different colored icings, sprinkles, or even edible glitter. These cookies are a blank canvas that allow your creativity to shine. If you enjoyed our simple Shortbread recipe, you’ll love the extra versatility of these rolled sugar cookies. So, why wait? Start baking!
How to Make The Best Rolled Sugar Cookies
Quick Overview:
These are the perfect rolled sugar cookies. Simple, delicious, and incredibly satisfying! This recipe is easy to follow, yields wonderfully tender cookies, and takes about an hour from start to finish (including chilling time). The standout element? How wonderfully they hold their shapes after baking – thanks to the chilling!
Key Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, for extra flavor)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Step-by-Step Instructions:
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 2-3 minutes with an electric mixer.
- Add Egg and Extracts: Beat in the egg, followed by the vanilla extract and almond extract (if using). Mix until everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft and slightly sticky.
- Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial for preventing the cookies from spreading while baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Roll Out the Dough: Remove one disc of dough from the refrigerator at a time and place it on a lightly floured surface. Roll it out to about ¼-inch thickness.
- Cut Out Shapes: Use your three cookie cutters of choice to cut out shapes from the rolled-out dough. Re-roll the scraps to cut out additional shapes.
- Bake: Carefully place the cut-out cookies onto the prepared baking sheets, leaving a little space between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers should still be soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate: Once cooled, decorate with your favorite icing, sprinkles, or edible glitter!
What to Serve Rolled Sugar Cookies With:
These cookies are fantastic on their own, but here are some delightful pairings:
- Iced Coffee or Tea: The sweetness of the cookies pairs perfectly with a cold, refreshing beverage.
- Vanilla Ice Cream: A classic combination that’s always a winner.
- Fresh Fruit Salad: A mix of berries or other seasonal fruits will cut through the sweetness of the cookies.
- Hot Chocolate: Perfect for a cozy evening in, especially during the colder months.
- Milk or Nut Milk: A very classic pairing.
Top Tips for Perfecting The Best Rolled Sugar Cookies:
- Don’t Skip the Chill: Chilling the dough is essential for preventing the cookies from spreading and for making them easier to handle.
- Use Room Temperature Butter: Softened butter is much easier to cream and yields a smoother dough.
- Avoid Overmixing: Overmixing can make the cookies tough. Mix just until the ingredients are combined.
- Roll Evenly: Ensure you roll the dough out to an even thickness for uniform baking.
- Use Parchment Paper: Parchment paper prevents cookies from sticking to the baking sheet and makes cleanup a breeze.
- Don’t Overbake: Overbaked cookies will be dry. Bake until the edges are just golden, and the centers are still soft.
- Embrace the Imperfect: Some cookies might not be perfectly shaped, and that’s part of their charm!
Storing and Reheating Tips:
- Storing Baked Cookies: Store the cooled cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to prevent sticking.
- Freezing Baked Cookies: To freeze, place the cooled cookies on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw at room temperature before serving.
- Freezing Unbaked Dough: You can also freeze the unbaked dough. Wrap the chilled discs of dough tightly in plastic wrap and then place them in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.
- Reheating Cookies: While they don’t really need reheating, if you want a slightly warm cookie, pop them into the oven at 300°F (150°C) for a few minutes. Avoid microwaving as it might make them soggy.
FAQ: Your Top 4 Rolled Sugar Cookie Questions
We know you might have a few questions, so here are 4 of the most common ones we get about making The Best Rolled Sugar Cookies:
- Q: Why is my cookie dough sticky?
- A: Cookie dough can be sticky if there’s too little flour, the butter is too warm, or if the kitchen is humid. Add a tablespoon of flour at a time, until it comes together, or be sure to chill your dough.
- Q: Why are my cookies spreading while baking?
- A: Cookies spread when the dough is too warm. Make sure you chill the dough for at least 30 minutes. Also, be sure your oven is preheated correctly.
- Q: Can I make the dough ahead of time?
- A: Absolutely! The unbaked cookie dough can be stored in the refrigerator for up to 3 days. Just wrap it tightly in plastic wrap.
- Q: How do I prevent the cookies from sticking to the baking sheet?
- A: Line your baking sheets with parchment paper or silicone baking mats. This will create a non-stick surface and make cleanup easier.