BEST SUGAR COOKIE RECIPE FOR CUT OUT COOKIES, TIPS ON COOKIE BAKING
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Recipe for the best cut-out sugar cookies. In this video recipe tutorial, I share a simple recipe for cut-out sugar cookies, as well as useful tips on how to avoid spreading during baking. What baking sheet to use to avoid over-browning and more.
#sugarcookies #cutoutcookies #bestsugarcookies
➤ PRINTABLE RECIPES
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00:00 Cut out sugar cookies
00:38 Measure flour
00:49 Egg and Vanilla Extract
01:06 Sugar Cookies Ingredients
01:16 Sift flour, salt, and baking powder
01:45 How to tell if butter is at room temperature
01:56 Cream butter and sugar
02:30 Beat in egg and extract(s)
02:49 Beat in the flour mix
04:24 Gather dough into a ball
04:57 My favorite baking sheets
05:23 How to roll out cookie dough
05:58 Cut out cookies
06:22 Bake cookies
06:36 How to tell cookies are baked
07:25 How to store baked cookies
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➤MY FAVORITE BAKING/DECORATING TOOLS
➤FAVORITE COOKIE RECIPE VIDEOS
Cut-Out Sugar Cookie Recipe
Fresh Lemon Royal Icing
Chocolate Cut-Out Cookies
Vegan Sugar Cookies Sugar Cookies
Vegan Royal Icing
Ultimate Guide to Royal Icing Consistency
➤TOOLS USED IN THIS VIDEO
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Cut Out SUGAR COOKIES RECIPE
Vanilla Sugar Cookie Recipe. Easy Cut Out Sugar Cookies that don't spread! They make perfect Christmas cookies, and are perfect for all occasions!
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Sugar Cookies Icing Recipe:
The Chewy Version:
Recipe in gr:
- 250 gr All Purpose Flour
- 2 tbsp Milk
- 140 gr Powdered Sugar ( If you are icing the cookies with royal icing only add 100 grams of powdered sugar to your cookie dough.)
- 150 gr very cold Butter
- 1/2 tsp good quality Vanilla
- 1/4 tsp Salt
The dough at first may seem like it won't come together, but keep mixing! If your flour has high protein content you can add 1/2 tsp more of milk.
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Recipe in cups:
- 2 cups Flour
- 2 tbsp Milk
- 1 1/4 cup Powdered Sugar ( If you are icing the cookies with royal icing only add 3/4 cup powdered sugar to your cookie dough.)
- 1 1/3 stick of Very Cold Butter
- 1/2 tsp good quality Vanilla
- 1/4 tsp Salt
The dough at first may seem like it won't come together, but keep mixing! If your flour has high protein content you can add 1/2 tsp more of milk.
Enjoy!
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How to Make Rolled Sugar Cookies | Allrecipes.com
***Please note, use 2 teaspoons of baking powder in this recipe, not baking soda***
See the recipe for The Best Rolled Sugar Cookies @
Watch how to make miraculous 5-star sugar cookies. In this video, you'll see how to make a top-rated sugar cookie recipe. This 5-star recipe has 5,000 reviews and boasts more than 1,200 photos! It's easy and foolproof. You'll also get tips for rolling out and cutting shapes from your chilled dough.
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Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
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Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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How to Make Simple Versatile Sugar Cookies
This recipe makes a simple, versatile vanilla sugar cookie; the dough is easy to roll and to work with and doesn’t spread when baking!
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Full Printable Recipe:
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Ingredients
Sugar Cookies
1 cup unsalted butter softened to room temperature (226g)
1 cup sugar (200g)
1 1/2 teaspoons vanilla extract²
1 large egg
2 1/2 cups all-purpose flour (315g)
3/4 teaspoon baking powder
3/4 teaspoon salt
Sugar Cookie Frosting
3 cups powdered sugar, sifted (375g)
3-4 Tablespoons milk
2 Tablespoons light corn syrup
1/2 teaspoon vanilla extract
Gel food coloring optional
Additional candies and sprinkles for decorating optional
Instructions
Sugar Cookies
00:00 Introduction
00:22 Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.
Add egg and vanilla extract and beat until completely combined.
00:54 In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
01:11 Gradually add dry ingredients into wet until completely combined.
01:46 Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that's OK!).
Cover with clear wrap and mold into a disk. Repeat with remaining cookie dough in another piece of cling wrap. Transfer dough to refrigerator and chill for at least 2-3 hours3
02:25 Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to 1/8 (for thinner, crispier cookies) or 1/4 (for thicker, softer cookies). Continue to add flour as needed both on top of and beneath the dough so that it doesn't stick.
03:13 Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.4
Bake on 350F (175C) for 9-10 minutes5, or until edges just begin to turn lightly golden brown.
Allow cookies to cool completely on cookie sheet before moving and frosting.
Sugar Cookie Frosting
05:06 Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
If coloring the frosting, divide into bowls and color as desired at this point.
07:23 Transfer frosting to a piping bag with a piping tip (I used Wilton 5), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).
07:47 Pipe frosting on cookies and decorate with decorative candies, if desired.
Allow frosting to harden before enjoying (this took several hours for me and may vary for you depending on the consistency of your frosting)
Keep uneaten cookies sealed in an airtight container at room temperature.
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NO SPREAD Sugar Cookies | Cookie Recipe for Decorating with Royal Icing
Look no further for no spread sugar cookies! This is my favorite cut out sugar cookie recipe :) I’ve tried and tweaked a few different recipes over the years, and this recipe here has become my favorite for no spread sugar cookies. This is the ONLY sugar cookie recipe I use and has become my staple for the last couple years.
The base for this recipe started with the Preppy Kitchen sugar cookie recipe, however I tweaked it to my liking by adding more salt, more vanilla (and using vanilla bean paste instead of vanilla extract), reducing the amount of cornstarch and using both white and brown sugar.
I wouldn't say I'm an expert on the cookie recipe development front (I'd say my expertise is more on the royal icing side) as there are definitely softer/airier recipes out there (this recipe is on the denser side). I do, however, have enough experience with baking cookies to have answers to alllll your questions (see all the different FAQ sections in the blog post linked below).
But like I said: it's become my go-to for a reason. The best parts about this recipe are that it keeps its shape with nice crisp edges (i.e. it barely spreads!), doesn't need to be chilled (as long as your ingredients are the right temperature) and has great flavor (thanks to my tweaking of the salt, use of vanilla bean paste and addition of brown sugar). I use a lemon royal icing recipe that pairs incredibly well with this cookie recipe. Many have described my cookies as sugar cookie meets SweeTART. That's a win in my book!
Get the (printable) recipe here:
**Blog post includes TONS of FAQs and Tips & Tricks for success! (more than 4,000 words worth!!!) Plus links to my favorite products used for baking.
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NO SPREAD Sugar Cookies | Cookie Recipe for Decorating with Royal Icing