![]() These cookies put all other sugar cookies to shame.įriends, this is the end-all of sugar cookie recipes.īetter than your grandma’s, may she rest in peace.īetter than that fancy bakery down the street.Īnd sure as heck, better than any grocery store sugar cookies you’ve ever tasted. The Greatest Sugar Cookie Recipe is ultra-light, ever so crispy around the edges, glistening with sugar crystals, and packed with a sweet vanilla-wheat flavor. Learn How To Make The BEST Sugar Cookies With This Fun & Easy Homemade Sugar Cookies Recipe! World’s Best Sugar Cookie Recipe Monday I posted the absolute best yeast roll recipe I’ve ever made, and today I’m sharing The Greatest Sugar Cookie Recipe Ever. I’m sharing tried-and-true recipes I’ve made dozens (even hundreds) of times, because I’ve never tasted anything better. The tops should still be a little soft!ĭo I need special tools to decorate the cookies?Ībsolutely not! Don't have an offset spatula? Use a butter knife! Don't have a piping bag? Use a plastic bag and one of the corners off! You'll be surprised with the amazing designs you can make with stuff you already have lying around the house.We’ve got a theme going on this week… Called The Best. Once the edges are golden, the cookies are ready. We always recommend checking the cookies at 8 minutes to see how golden they are (oven temperatures can vary). How do I know when they're ready to take out of the oven? But if you want perfect lines on your shapes, this will help get you there. Be sure to add all of the decorations at once so that the frosting doesn't harden before they're all set.ĭo I really need to freeze the dough for 10 minutes before baking? The cookies can be frozen after they are completely baked and decorated using the same method that you would use to freeze the cutouts. ![]() To thaw, transfer frozen cutouts to a baking tray and let sit at room temperature for about 15 minutes. In an airtight container, create layers of the cutouts, separating each layer with parchment paper. Cover with cling film and freeze for 30 minutes or until firm. Thaw unwrapped at room temperature for 30 minutes on a lightly floured surface.Īfter cutting your shapes, place them in a single layer on a parchment lined baking tray. Wrap the dough pieces with a few layers of cling film, and put them in a gallon zip top freezer bag. Thicker cookie dough is also easier to pick up and transfer without losing their shape! We love that these sugar cookies are on the softer side.Īfter mixing, divide the dough evenly and shape each half into a flat disk about an inch thick. If you go too thin you'll end up with crunchier cookies that might get too toasty with our cooking times. ![]() Try not to go too thin! Between 1/2cm and 3/4cm thickness is perfect. Before rolling and cutting the dough into shapes, let the dough soften to room temperature. Wrap it in cling film and store in the refrigerator until you're ready to bake. Fluffy dough means more air, and more air leads to a more brittle cookie. Just be careful to not over whisk your butter and sugar-we want them incorporated evenly but not too fluffy. Time is the essence of good food.Ībsolutely! Using a mixer can help to speed up your prep time. If you find the dough is too sticky, won't roll evenly, or can't be punched out neatly, let it chill a little longer. This means that if you skip the chill, you might end up with some cookies that look more like Rorschach tests than reindeer and Christmas trees.Ĭhilling the dough also helps with rolling out the dough. Stick doughs are not only difficult to work with, they also tend to spread while baking. If you skip this step, the dough will be sticky. Some sugar cookie recipes online pride themselves on not having to be chilled, but we think letting the dough chill out in the fridge is an essential step-especially when cutting into cute shapes. It embodies both form and function: Not only does it taste fantastically buttery with just the right amount of sweetness, it also holds its shape, is perfect for decorating, and will get you sharp, clean edges every time after baking. Whether frosted, sprinkled or eaten plain right out of the oven we can't get enough of these cookies. Sure, chocolate chip is everyone's go-to cookie but some of us in the Delish Kitchen have a secret love (and obsession) with sugar cookies.
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