Description
Classic Rolled Sugar Cookies are a timeless treat perfect for any occasion. These buttery, soft cookies are rolled out, cut into festive shapes, and coated with a sparkling sugar edge for a delightful crunch. Easy to prepare and delicious to share, they are a wonderful canvas for your favorite cookie decorations or enjoyed plain with a cup of tea or coffee.
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)
Additional
- ¼ cup granulated sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder. Set this mixture aside for later.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with 1 ½ cups granulated sugar until the mixture becomes light and fluffy, which will take about 2 to 3 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until fully combined and smooth.
- Combine Dough: Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing just until the dough comes together to avoid overworking it.
- Chill Dough: Divide the dough into halves or manageable portions, wrap each in plastic wrap, and refrigerate for 1 hour to firm up, making it easier to roll out.
- Roll and Cut: On a lightly floured surface, roll the chilled dough evenly to about ¼-inch thickness. Use cookie cutters to cut into desired shapes and transfer them to prepared baking sheets.
- Roll in Sugar: Lightly dip the edges of each cookie into the ¼ cup granulated sugar to create a sparkling sugary rim.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are just starting to turn golden brown. Remove from oven and let them cool completely on a wire rack before serving or decorating.
Notes
- For best results, ensure the butter is softened but not melted to achieve a fluffy creaming action with the sugar.
- Chilling the dough is essential for easier rolling and to prevent spreading during baking.
- You can substitute almond extract with additional vanilla extract if preferred.
- Store baked cookies in an airtight container at room temperature for up to one week.
- Decorate cooled cookies with icing, sprinkles, or leave plain for a classic taste.
