Print

Homemade Sugar Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 3 reviews

This classic Homemade Sugar Cookies recipe yields tender, buttery cookies with a light texture, perfect for any occasion. The dough is chilled overnight for optimal flavor and texture, then rolled, cut into shapes, and baked to a delicate finish with edges firm but not browned. Finished with a creamy vanilla buttercream frosting, these cookies are sure to delight with their sweet simplicity and festive presentation.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes per batch
  • Total Time: 13 hours 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 2 cups cake flour
  • ½ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon cream of tartar

Sugar Cookie Dough

  • 1 cup sugar
  • ½ cup salted butter, softened
  • ¼ cup butter flavored shortening, softened
  • 3 teaspoons vanilla extract
  • 1 whole egg
  • 1 egg white

Topping

  • ⅓ cup sugar (for dusting the top of the cookies after they bake)

Frosting

  • 1 cup salted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon clear imitation vanilla or vanilla extract
  • 4 to 5 tablespoons heavy cream

Instructions

  1. Combine dry ingredients: In a large mixing bowl, whisk together cake flour, all-purpose flour, baking powder, and cream of tartar. Set this mixture aside.
  2. Creme butter and sugar: In another large mixing bowl, beat together sugar, softened butter, and shortening using a hand mixer until light and fluffy. Add vanilla extract and whole egg and continue beating until combined. Then add the egg white and beat until well incorporated. Scrape down sides of the bowl with a rubber spatula.
  3. Mix dry into wet ingredients: Turn the hand mixer to low speed and gradually add the dry flour mixture to the wet ingredients. Mix until the dough forms with no visible flour pockets. Cover the bowl with plastic wrap and refrigerate the dough overnight to chill and develop flavor.
  4. Prepare to bake: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator.
  5. Roll and cut cookies: On a lightly floured surface, roll the dough to about ½ inch thickness. Use floured cookie cutters to cut out desired shapes. Place 6 cookies on each prepared baking sheet, spacing them evenly.
  6. Bake cookies: Place one baking sheet in the oven at a time and bake for 10 to 12 minutes, until edges are firm but cookies have not browned. Let cookies cool on the baking sheet for 2 to 3 minutes before transferring to a cooling rack. Repeat with the other baking sheet.
  7. Make the frosting: In a medium mixing bowl, beat the softened butter and powdered sugar until creamy. With the mixer running, slowly add heavy cream and vanilla extract. Beat until fluffy and spreadable. Add more cream if needed to reach the desired consistency.
  8. Frost and decorate: Once cookies have cooled completely, spread the frosting over each cookie. Optionally, decorate with sprinkles or other toppings as desired.

Notes

  • Chilling the dough overnight helps the cookies maintain their shape and enhances the flavor.
  • Ensure butter and shortening are softened for easier mixing and a better texture.
  • Do not overbake the cookies; they should have firm edges but remain pale for the best texture.
  • Use clear imitation vanilla if you want a pure white frosting; otherwise, regular vanilla works well.
  • The frosting consistency can be adjusted by adding more or less heavy cream as needed.
  • Store frosted cookies in an airtight container at room temperature for up to 3 days.

Find it online: https://allcookedup.com/homemade-sugar-cookies-recipe/