Classic Roll-out Sugar Cookies
Step into a world of sugary delight as we unravel the enchanting story of Classic Roll-outSugar Cookies. These timeless treats aren’t just baked; they’re a celebration captured in every buttery layer.
Join us on a whimsical journey through the land of sprinkles and frosting, where simplicity meets sweetness, and every cookie is a masterpiece. Whether you’re a seasoned baker or just starting, this recipe is your golden ticket to cookie success.
What you’ll need:
For the cookies
1 cup unsalted butter softened
1½ cups granulated sugar
2 eggs large
1½ teaspoons vanilla
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
⅓ cup whole milk or half and half
For the buttercream icing
2½ cups powdered sugar
¼ cup unsalted butter softened
¼ cup shortening such as Crisco
1-2 tablespoons cream or milk
1 teaspoon vanilla or other flavoring, such as almond or lemon, based on your preference
¼ teaspoon salt
food coloring optional
What you’ll need to do:
Wet ingredients and sugar. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.Stir in the vanilla extract.
Combine dry ingredients. In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Add milk and dry ingredients to the butter mixture. Begin by adding about a third of the flour mixture to the butter mixture and mix just until incorporated.Pour in half of the milk or half and half and mix until blended.Continue with another third of the flour mixture, then the rest of the milk, and finish with the remaining flour mixture. Mix just until a soft dough forms, being careful not to overmix.
Chill the dough. Divide the dough in half and shape each half into a flat disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours or overnight for best results. This will make the dough easier to handle and roll out.
Roll out. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness. Be sure to flour the surface, the top of your dough, and your rolling pin.
Cut. Using cookie cutters of your choice, cut out shapes and transfer them to the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake. Place the baking sheet in the preheated oven and bake for 11 minutes or until the edges of the cookies are lightly golden. Keep an eye on them to ensure they don’t over-bake. Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Frost. Combine all frosting ingredients with a hand mixer, adding more milk or powdered sugar as needed. Decorate cooled cookies, adding sprinkles before icing sets.