Classic Sugar Cookies - A must-have recipe for cookie lovers who don't like to chill or roll out dough! You won't believe how easy these are!
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The Christmas countdown is on! How many of you are baking Christmas cookies this week?! I have a few more treats on my list I'd like to make before the weekend but first things first. . .sugar cookies!!
If you're not sure you have time for cut-outs this year and really don't want to mess with chilling and rolling cookie dough, then do I have the perfect recipe for you!
You literally roll little balls of dough in your hands, flatten them a bit and place them on the cookie sheet. Bake for 8-10 minutes and you're done. Seriously, you're done. Well. . .with the cookie part.
Then comes the icing. But I promise you, this is just as easy - and only three ingredients! Once you have that whipped up, you just start decorating! I found some really pretty snowflake icing decorations and sprinkles I couldn't wait to decorate my cookies with.
There's just something about the color blue in the winter time. Do you agree or am I just crazy? It could be the latter. If you like crazy, you can read all about my obsession with the color blue, here.
Let me know if you're obsessed with a particular color. I want to hear about it. Really I do. It will maybe help me feel a little less crazy. 😉 I like to know I'm surrounded by crazy friends, too. We crazies really need to stick together.
Now that we're done with the crazy we're moving on to self-control. I don't know about you, but it's really difficult for me to make sugar cookies without wanting to eat them WHILE I'm decorating them. It's an incredible test of self-control.
No need to get too caught up in self-control just yet. We can focus on all of that after Christmas. For now, bake, eat and be merry. Your family and friends are going to love these sweet sugar cookies. I can't wait for you to try them!
Classic Sugar Cookies
Ingredients
For the Sugar Cookies
- 2 ¾ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup butter (softened)
- 1 ½ cups sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For the Buttercream Icing
- ½ cup butter (softened)
- 2 ½ cups powdered sugar
- 2 ½ tablespoons milk
Instructions
For the Sugar Cookies
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, combine flour, baking powder and baking soda.
- In another bowl, cream butter and sugar until smooth. Add egg and vanilla and almond extracts.
- Blend in the dry ingredients from the small bowl.
- Roll dough into balls about 1 inch in size, using the palm of your hand to flatten them slightly.
- Place on greased baking sheet.
- Bake for 8-10 minutes.
- Cool on wire rack.
For the Buttercream Icing
- Cream butter and sugar.
- Add milk.
- If too thick, add a little more milk. If too thin, add a bit more sugar until you reach your desired consistency.
Notes
- Proper Dough Handling: When rolling the sugar cookie dough into balls, ensure they are uniform in size to promote even baking. Use a measuring spoon or cookie scoop to portion out the dough for consistent cookies. Additionally, lightly flour your hands to prevent sticking when shaping the dough into balls, and gently flatten them with the palm of your hand to achieve the desired thickness.
- Baking Time and Temperature: Pay close attention to the baking time and temperature to achieve the perfect sugar cookies. Bake at 350 degrees Fahrenheit for 8–10 minutes, or until the edges are lightly golden brown. Be cautious not to overbake, as this can result in dry and crumbly cookies. Start checking for doneness at the 8-minute mark and adjust the baking time as needed based on your oven's performance and the desired level of crispness.
- Buttercream Icing Consistency: When preparing the buttercream icing, adjust the consistency to your preference by gradually adding milk or powdered sugar as needed. Start with the recommended amounts and then adjust accordingly. If the icing is too thick, add a small amount of milk at a time until it reaches a spreadable consistency. Conversely, if the icing is too thin, gradually add more powdered sugar until it thickens to the desired level. Aim for a smooth and creamy consistency that is easy to spread or pipe onto the cooled cookies for a professional finish.
Ruth
Sara, this now is my go-to recipe, pinned to the refrigerator with a magnet. Thank you so much for sharing it. Today, my husband mentioned that there were only 4 cookies left. After he went downstairs, I started a fresh batch. When I told him what I was doing, he said he was going to tell me he really likes them and would go to the store if I didn't have all the ingredients. Sometimes, I smash them with a sugar coated bottom of a juice glass. Sometimes I just bake them. I never frost them. Thank you, thank you, thank you!
Sara
Sometimes I don't frost mine either!! I'm so glad you and your husband are enjoying them!
Jo-Anne
Nice, just saying, nice indeed
Sara
Thanks, Jo-Anne!