Description
Classic Rolled Sugar Cookies are a timeless treat with a delicate crumb and a sweet, buttery flavor. Perfect for decorating or enjoying as-is, these cookies feature a tender texture achieved by creaming butter with sugar, chilling the dough, and rolling it out before baking to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
For Rolling
- ¼ cup granulated sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and aid even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and baking powder. Set this mixture aside; this ensures even distribution of the leavening agents in the dough.
- Cream Butter and Sugar: Using a mixer, beat the softened butter together with 1 ½ cups of granulated sugar until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. This step incorporates air for a tender cookie.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and almond extract (if using) into the butter and sugar mixture until fully combined for added flavor and moisture.
- Combine Dough: Gradually incorporate the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough, which can lead to tough cookies.
- Chill Dough: Divide the dough into portions, wrap each in plastic wrap, and chill them in the refrigerator for 1 hour. Chilling firms up the dough, making it easier to roll and cut.
- Roll and Cut: On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use cookie cutters to cut shapes as desired, ensuring clean edges for decorative purposes.
- Roll in Sugar: Dip the edges of each cut cookie into the ¼ cup of granulated sugar. This adds a subtle crunch and sparkle to the finished cookies.
- Bake: Arrange cookies on the prepared baking sheets and bake in the preheated oven for 8 to 10 minutes, or until the edges just start to turn golden. Baking time may vary slightly depending on size and thickness.
- Cool: Remove cookies from the oven and allow them to cool on the baking sheets briefly before transferring to a wire rack. Let them cool completely before decorating or serving.
Notes
- If you don’t have almond extract, simply omit it; the cookies will still have a lovely flavor from vanilla.
- Make sure not to overbake; the cookies should be just turning golden at the edges to remain soft inside.
- Chilling the dough is essential—it prevents spreading and makes shaping easier.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate easy cleanup.
- These cookies can be decorated with royal icing, sprinkles, or left plain for a classic sugar cookie taste.
