Rolled Sugar Cookies

February 12, 2012

I love this rolled sugar cookie. It’s light and flaky, and delicately flavored with just the right amount of sweetness. I make them for nearly every holiday – Valentine’s Day hearts, St. Patrick’s Day shamrocks, Easter bunnies and chicks, Springtime flowers, Autumn leaves and Christmas snowflakes. The dough whips up in no time and only requires a little refrigeration┬ábefore┬árolling out.

The cookies are delicious with a light sprinkling of sugar or decorative sprinkles, but my favorite way to enjoy them is iced with buttercream frosting.
frosted sugar cookies

If you have a powerful mixer, you can throw all the ingredients in the bowl at one time and beat the mixture together all at once.
sugar cookie dough

Pat the dough into a disk and wrap in plastic wrap before refrigerating.
sugar cookie dough

Roll the dough fairly thick before cutting with a variety of cutters.
cut out sugar cookies

Arrange 1-inch apart on parchment lined sheets and leave plain or sprinkle with colored sugar before baking.
sugar cookies

sugar cookie

plate of sugar cookies

heart sugar cookies

Rolled Sugar Cookies
1 cup (2 sticks) butter, softened
1-1/2 cups powdered sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Preheat oven to 375┬░F.

Beat butter in mixing bowl until smooth. Add powdered sugar, egg, and extracts and mix well. Add flour, baking soda and cream of tartar and beat until mixture forms a smooth ball. Place dough on sheet of plastic wrap and pat into a disk approximately 1-inch think. Wrap ends of plastic wrap around disk and refrigerate 1 hour.

Remove dough from refrigerator and roll out on lightly floured surface until approximately 3/16-inch thick. It is better to roll the dough too thick than too thin.

Use assorted cookie cutters to cut dough into desired shapes. Place cookies onto parchment-lined baking sheets. If desired, sprinkle with sugar or decorative sprinkles. (Alternately, leave cookies plain and spread with buttercream icing when cool.) Bake until cookies are very pale brown around edges, about 7-9 minutes.

Let cool on racks for 10 minutes, then place on racks to cool completely.

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