Roll-Out Sugar Cookies are a classic treat that are both fun and yummy. They have a soft, sweet taste and are perfect for decorating with colorful icing and sprinkles!
Making these cookies is like a mini art project! I love rolling out the dough and cutting out fun shapes. It’s a great way to spend time with family and share some smiles! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re looking for a gluten-free option, try using a gluten-free all-purpose flour blend. The texture might change a bit, but it will still work beautifully!
Unsalted Butter: I prefer unsalted butter to control the salt in my cookies. If you’re dairy-free, coconut oil or vegan butter can be great substitutes. Just make sure it’s softened for easy mixing!
Granulated Sugar: White sugar gives these cookies their sweetness and helps with the texture. For a different flavor, brown sugar works as a substitute, but it will make the cookies a bit chewier.
Egg: The egg helps bind the dough. If you’re vegan or allergic, you can substitute with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or unsweetened applesauce.
Vanilla Extract: This adds a lovely flavor! If you don’t have it, almond extract can give a nice twist, but use it sparingly as it’s stronger!
How Can I Get the Dough Just Right?
Getting the cookie dough to the right consistency can be tricky, but it’s essential! Your dough should be soft but not sticky. Here’s how to achieve that:
- Start with room temperature butter; it mixes best with sugar.
- When adding flour, mix on low to avoid overworking the dough, which can make cookies tough.
- If the dough seems crumbly, small amounts of milk can help bring it together. Add it slowly until it feels just right!
- Chilling the dough is key! It helps the cookies hold their shape while baking and makes them easier to roll out.
Using these tips, you’ll have perfect cookies that are easy to work with and delicious!
Roll-Out Sugar Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 tablespoon milk (optional, for softer dough)
For Decorating (Optional):
- Royal icing or buttercream icing
- Colored sanding sugar or sprinkles
How Much Time Will You Need?
This recipe will take about 20 minutes of active prep time and then you should allow for at least 1 hour of chilling time for the dough. After baking, you’ll want to let the cookies cool for about 5 minutes before transferring them to a wire rack, plus extra time for decorating if you’re getting creative!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This will evenly distribute the leavening agent and ensure a perfect rise. Set this mixture aside for later.
2. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Mix for about 3-4 minutes until the mixture is light, fluffy, and creamy. This step is very important for a nice texture!
3. Mix in the Egg and Vanilla:
Add the egg and vanilla extract to the butter mixture. Beat again until everything is completely combined and smooth.
4. Combine Wet and Dry Mixtures:
Now, gradually add the flour mixture to the butter mixture, mixing on low speed to avoid a flour cloud! Mix just until everything is combined. If your dough seems dry or crumbly, add milk a teaspoon at a time until it comes together nicely.
5. Chill the Dough:
Divide your dough into two equal portions. Flatten each portion into a disk shape, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour. This will help the cookies maintain their shape while baking.
6. Preheat the Oven:
Preheat your oven to 350°F (175°C). While the oven is heating, line baking sheets with parchment paper to prevent sticking.
7. Roll Out the Dough:
Take one dough disk from the fridge and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll out the dough to about ¼ inch thickness. Remember to flour your rolling pin too!
8. Cut Out Shapes:
Use your favorite cookie cutters to cut out shapes from the rolled-out dough. Carefully transfer the cut cookies to the prepared baking sheets, placing them about 1 inch apart.
9. Bake the Cookies:
Place the trays in the oven and bake for 8-10 minutes. You’ll know they’re done when the edges are just starting to turn golden. Make sure not to overbake them; we want them soft!
10. Cool the Cookies:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This will help them firm up!
11. Decorate to Your Heart’s Content:
Once your cookies are completely cool, it’s time to decorate! Use royal icing or buttercream to frost the cookies, and sprinkle colored sugar or sprinkles for extra fun.
12. Store Your Cookies:
Allow your icing to set completely before storing your cookies in an airtight container to keep them fresh.
Enjoy your delicious, soft roll-out sugar cookies, perfect for any occasion! Happy baking! 🎉
Can I Use Different Cutters for the Cookies?
Absolutely! You can use any cookie cutters you like, from holiday shapes to fun designs. Just make sure to adjust the baking time slightly if your cookies are thicker or larger!
How Can I Make the Dough Less Sticky?
If you find the dough too sticky while rolling it out, try dusting your work surface and rolling pin with a little extra flour. You can also chill the dough for a longer period or place it in the freezer for 10-15 minutes before rolling to make it easier to handle.
Can I Freeze the Dough?
Yes! You can freeze the wrapped dough for up to 3 months. When you’re ready to bake, just let it thaw in the fridge overnight before rolling it out and cutting your shapes.
How Should I Store the Baked Cookies?
Store your baked cookies in an airtight container at room temperature, and they’ll stay fresh for up to a week. If decorated with icing, allow the icing to set completely before stacking them in the container.
