Sugar Cookies
https://ift.tt/33EFcTE When I was a kid, my family’s sugar cookie recipe was the first thing that brought us back into the kitchen after Thanksgiving. We’d spend the weekend after the holiday rolling out dough, cutting out festive shapes, and decorating the cookies once they were baked. To me, baking sugar cookies still feels like the first sign that Christmas is on its way, and this easy sugar cookie recipe is the perfect way to kick off the holiday season! It’s festive, fun, and simple to make, and the cookies themselves are delicious. They’re thick, delicate, and soft, with scrumptious crispy edges. Growing up, we always added almond extract to our Christmas sugar cookies, so I had to use it in this recipe, along with lemon zest (of course) and vanilla. None of these flavors is overbearing, but they combine to make the cookies taste rich, warm, and tangy. These sugar cookies are tasty, lightly sweet treats on their own, but they’re also a blast to decorate! We dressed up ours with royal icing (recipe below) and matcha sugar for a natural pop of color, but this cashew frosting or this simple glaze would work just as well. Happy baking! How to Make Sugar CookiesWant to learn how to make sugar cookies? Here’s what you need to do: First, mix together the dry ingredients: all-purpose flour, baking soda, cream of tartar, and salt. Then, cream together the butter and sugar in the bowl of a stand mixer. Beat in the egg, vanilla and almond extracts, and lemon zest, and then add the flour mixture, 1/3 at a time, and mix until everything is well combined. Next, chill the dough. Shape the dough into 2 disks, wrap it in plastic wrap, and transfer it to the fridge to chill for 2 hours. After the dough has chilled, roll it out on a lightly floured surface. Be careful not to roll the dough too thin here. To get thick, soft sugar cookies, aim for it to be about 1/4-inch thick. If it gets much thinner, the cookies will be crispy instead of soft. Once you’ve rolled out the dough, use cookie cutters to cut out your desired shapes. Re-roll the dough, as needed, to get as many cut-outs as you can! Then, it’s time to bake. Line several baking sheets with parchment paper and transfer the cut-outs to the baking sheets. Bake one sheet at a time for about 10 minutes each, until the cookies are just beginning to brown around the edges. Let them rest on the baking sheet for 2 minutes before transferring them to wire racks to cool completely. You could stop here – these cookies are delicious with or without icing. If you want to decorate them, wait for the cookies to cool completely before topping them with your favorite sprinkles, royal icing (recipe below), frosting, or glaze. If, like me, you prefer to use natural food coloring and sprinkles, check out these from Supernatural Kitchen! Best Sugar Cookie Recipe Tips
More Favorite Holiday TreatsIf you love this sugar cookie recipe, try one of these easy recipes next:
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