I FINALLY found a sugar cookie recipe I can depend on!!! The only sugar cookie recipe you will ever need. These are easy, delicious, and come with all the tips to make them right every time. This sugar cookie recipe is a game-changer for me!! I have ALWAYS wanted to find a recipe for rolled cutouts that I could trust, and this is it. (Yes, I’m happy dancing right now. 😊)
This recipe came from Kate Banks, co-owner of Vain Foods, Kansas City, KS. It makes a nice, sturdy cookie dough that won’t fall apart when you roll it out, yet the texture of the cookies is still tender. Be sure to read her tips below to really master this foolproof recipe!
We all know that great recipes taste best when made with great ingredients. That’s why VAIN’s owners, Kate Banks and Charlie Hammond, created VAIN Foods vanilla extracts- combining her love of baking and vanilla with his passion for distilled spirits and creating a one-of-a-kind, high quality product that will change the way you view vanilla! You can check out their story and find out where to purchase their vanilla at www.vainfoods.com.
Royal Icing is a Royal Treat!
Since I’ve never worked with royal icing before, I was really pleased to learn how EASY it is to make. It is GREAT to work with (even when being squeezed out of a freezer bag) and it QUICKLY sets up on the cookies so you can actually place them together into a container without ruining your masterpieces. I am so so excited to have these recipes in my arsenal… just in time for the Holidays!
Kate’s Sugar Cookie Tips For Success
- When rolling out the dough in this recipe, make sure the dough will easily move around on your surface when you test it. This tells you that the dough isn’t adhered to your work surface and your cookies can easily be lifted to a baking sheet.
- After removing the dough from refrigeration, use your rolling pin to test dough; if it easily rolls out, continue. If dough resists, this means it’s too cold and simply needs to rest a bit at room temperature. Wait a few minutes, then try rolling the dough out again.
- Use powdered sugar for rolling out the dough instead of flour; this ensures the cookies will have a more tender texture. (BRILLIANT!!)
- If dough gets too warm and won’t cooperate as you’re rolling it out and trying to lift the cutouts to a baking sheet, cool the dough by placing a chilled cookie sheet on top for a few minutes. This will harden the butter up a bit in the dough, making it easier to work with again.
- To make the most of your dough, roll it out to ¼” thickness then place all your cookie cutters on top. Working them in as close as possible to each other, optimize the number of cookies you can get from the dough, then press them down, all at once to gain your cutouts.
- Because this dough holds its shape really well when baking, the cookies won’t spread out much on the baking sheet, so they can be placed fairly close together on the baking sheet as you cut them out.
- Have several baking sheets available as you bake these sugar cookies, rotating them so that you are placing your dough cutouts onto cool baking sheets each time.
Printable Recipe for the Only Sugar Cookie Recipe You’ll Ever Need:
The Best Sugar Cookie Recipe
I FINALLY found a sugar cookie recipe I can depend on!!! The only sugar cookie recipe you will ever need. These are easy, delicious, and come with all the tips to make them right every time. This sugar cookie recipe is a game-changer for me!! I have ALWAYS wanted to find a recipe for rolled cutouts that I could trust, and this is it.
- 3 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup sugar
- 1 egg, beaten
- 1 Tbs. milk
- 1 tsp. vanilla extract, I love VAIN Original Baker's Blend vanilla extract. made in Kansas
- Powdered sugar, for rolling out the dough
- 3 ounces pasteurized egg whites, approx. 3 egg whites when separated from the yolks
- 1 tsp. vanilla extract
- 4 cups confectioners' sugar (powdered sugar)
Make the Sugar Cookies
Sift together the flour, baking powder, and salt; set aside. Place the butter and sugar into a large bowl of a electric stand mixer, beating until the mixture is light in color. Add the egg, vanilla and milk, continuing to beat until combined.
Turn the mixer to low speed, gradually adding the flour; beat until the dough pulls away from the sides of the bowl. Remove the dough from the bowl, dividing it in half, creating a flat disc with each half; wrap in waxed paper and refrigerate for at least 2 hours.
Preheat the oven to 375 degrees F. Sprinkle the work surface with powdered sugar where you will be rolling out the dough. Removing one wrapped dough disc from the refrigerator at a time, sprinkle your rolling pin with powdered sugar, then roll out dough to 1/4-inch thickness.
As you roll out the dough, make sure there is plenty of powdered sugar beneath it so that the dough doesn't stick to the counter surface; this can make lifting the cookies from the counter to the baking sheet a lot more difficult. If the dough that you've rolled out has warmed and seems rather difficult to work with at this point, place a cold cookie sheet on top of the dough for 10 minutes to chill it.
Using cookie cutters cut the rolled dough into the desired shapes, placing them 1-inch apart onto a greased parchment-lined baking sheet; bake for 7 to 9 minutes, just until the cookies are beginning to brown around the edges, rotating the cookie sheet halfway through the baking time.
Let the cookies rest on the baking sheet for 2 minutes after removal from oven, then move the cookies to a cooling rack. Cookies may be served as is, or iced with Royal Icing (recipe below), as desired. Store the cookies in airtight container for up to 1 week or in the freezer for up to 6 months. Dough will freeze well also.
Make the Royal Icing
In a large bowl of an electric stand mixer, combine the egg whites and vanilla, beating until frothy. Gradually add the confectioners' sugar, mixing on low speed until the sugar is incorporated and frosting is shiny. Turn the mixer speed up to high, beating the frosting until stiff, glossy peaks form; this should take approximately 5 to 7 minutes. Add food coloring, if desired.
For immediate use, transfer the icing to a pastry bag, piping the icing onto the cooled and baked cookies as desired. Store the icing in airtight container in refrigerator for up to 3 days.
Christmas Cookies and a Kitchen Gift: The Perfect Match
If you’re making these Christmas Cookies to give as gifts, why not pair a simple kitchen tool with them! Just print out the recipe (because after they eat them, they’ll want a copy), nab your favorite gift item from my BIG list below, and tie it all up with a bow! Click the link below to get my FREE Printable Gift List for the home cooks on your list:
If you loved this recipe, you’ll love to serve your holiday guests with these recipes:
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Let’s Get You Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, November 2017. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!
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