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
- 3 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 egg beaten
- 1 Tbs. milk
- 1 tsp. vanilla extract I use our VAIN Original Baker’s Blend
- Powdered sugar for rolling out dough
- 3 ounces pasteurized egg whites
- 1 tsp. vanilla extract such as VAIN Original Baker’s Blend
- 4 cups confectioners' sugar
Sift together flour, baking powder, and salt; set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg, vanilla and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until dough pulls away from the sides of the bowl. Divide the dough in half, creating a flat disc with each half, then wrap in waxed paper, and refrigerate for at least 2 hours.
Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped dough disc from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thickness. Move the dough around and check underneath frequently to make sure it is not sticking to your work surface. If dough has warmed during rolling, place a cold cookie sheet on top for 10 minutes to chill.
Cut rolled dough into desired shapes, placing them1-inch apart on a greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes, just until cookies are beginning to brown around the edges, rotating cookie sheet halfway through baking time.
Let cookies sit on baking sheet for 2 minutes after removal from oven, then move to a cooling rack to finish cooling. Serve cookies as is, or ice with Royal Icing (recipe below), as desired. Store cookies in airtight container for up to 1 week or freezer for up to 6 months. Dough will freeze well also.
In large bowl of stand mixer, combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.
Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy-duty freezer bag; clip corner of bag and pipe as desired. Store 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!
Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”