Let’s Talk Sugar Cookies (and My Clumsy Attempts)
You know that one recipe that always shows up at family parties? For us, it’s these classic cut-out sugar cookies. I’ve got such strong memories of rolling them out with my mum (and getting flour basically everywhere… including the dog, who was, in her defense, standing in the wrong place at the wrong time). There’s just something about the smell of buttery dough, the sound of cookie cutters clanging in the kitchen drawer, and—if you’re me—accidentally making a Christmas tree that’s got a weird blob on the side ‘cause you moved the cutter too soon. Oh well, tastes just as good!
Why You’ll Love This Recipe
I make this dough on snow days, rainy days, really any day someone in the house looks glum. My kids hover while I frost them (the cookies, not the kids, though honestly it’s sometimes hard to tell). Only problem? Everyone starts sneaking raw dough when my back’s turned, but hey—I did the same as a kid. There was that one year I tried a shortcut and the cookies were so tough you could’ve used them as coasters. Learned my lesson: don’t skip the chill! Also, these hold their shape well, which means the reindeer will actually look like reindeer and not—well, you know. Blobs.
What You’ll Need (Optional Swaps and Family Legends)
- 2 3/4 cups all-purpose flour (sometimes I do half whole wheat for a nuttier vibe, but my kids occasionally notice)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (if you forgot to take it out, short bursts in the microwave work—just don’t fully melt it, trust me)
- 1 cup granulated sugar (my gran always used caster sugar, but both work fine)
- 1 large egg
- 2 teaspoons vanilla extract (if you’ve only got 1 tsp left, top up with a splash of almond extract—it’s awesome)
- 1/2 teaspoon almond extract (optional, but it really makes a difference)
How I Actually Make These (Give or Take a Few Flubs)
- Start by whisking flour, baking powder, and salt together in a bowl. (This is the bowl I inevitably knock a bit of flour out of, every single time.)
- In a separate biggish bowl, cream the butter and sugar with an electric mixer till fluffy and pale—takes 2-3 minutes if you’re patient, less if your mixer only goes one speed like mine.
- Beat in the egg, vanilla, and just a touch of almond extract if you’re using it. (Here’s where it smells so good, I always grin.)
- Now gently mix in the dry ingredients. Don’t panic if it seems crumbly at first—keep mixing, it’ll come together. If it looks too dry, sometimes I just squish it a bit by hand at the end.
- Divide that lovely dough in half (it makes it easier to work), pat into discs, wrap in cling film, and pop into the fridge for at least 1 hour. (I’ve rushed this, and regretted it—cut-outs get weirdly puffy and soft.)
- After chilling, flour your worktop and roll dough out to about 1/4 inch thick. If it sticks, just sprinkle a bit more flour or roll between parchment. Cookie cutters: go wild. Stars, trees, dinosaurs if you have ‘em. (Honestly, circles if all else fails.)
- Transfer cookies to a lined baking sheet, with a bit of space between them—about a pinky finger’s width.
- Bake at 350°F (180°C), in a preheated oven, for 8-10 minutes. Edges should be just barely golden.
- Let ‘em cool on the sheet for five minutes (or until you remember you meant to buy sprinkles), then over to a rack to finish cooling. Frost, dust with powdered sugar, or eat plain.
Notes from a Serial Cookie Monster
- If your dough gets too soft to work with, stick it back in the fridge. (I once tried muscling through—bad idea, definite shape failure.)
- I genuinely think these taste better the day after you bake them. Somehow, that time makes the vanilla pop a bit more.
- You don’t really need fancy rolling pins; I’ve used a wine bottle on more than one occasion, works just fine in a pinch.
Variations I’ve Tried (and a Fail)
- Lemon zest in the dough—SO fresh, especially in summer. But don’t get overzealous or it’ll overpower.
- Swap almond extract for orange extract at Christmas: totally festive, though last year my husband thought it tasted like “Orangina cookies.”
- I once tried making them gluten-free by going all-in with almond flour; the dough turned into weird mush. Maybe partial swap next time?
If You’re Lacking Fancy Tools…
No cookie cutters? A glass rim works a treat for circles. Rolling pin in hiding? See above re: wine bottle. Trust me, you’re fine.
How They Keep (or, Uh, Don’t Last Long Around Here)
You can store these in an airtight container at room temp for 4-5 days—but honestly, in my house it never lasts more than a day, except that one time I hid a batch at the back of the cupboard. You can freeze the baked cookies too, just pop parchment between layers, though I always find the texture’s best fresh.
Serving Suggestions (According to My Household)
- Serve plain for dunking in tea—strong Yorkshire brew is my personal favorite.
- Frost with colored icing and let the kids loose with sprinkles; expect at least one ‘abstract’ masterpiece.
- Our Christmas morning tradition: cookies for breakfast, but only if there’s at least one reindeer in the bunch.
Little Pro Tips I Picked Up the Hard Way
- I once tried rolling the dough too thin because I wanted “more cookies per batch.”…yeah, ended up crispy and not in a good way.
- Don’t skip the chilling. (See: coaster-cookie incident above.)
- Actually, I find it works better if you dust the cookie cutter in flour every few cuts—otherwise, the dough sticks like glue and you’ll lose the antlers off the reindeer. Ask me how I know.
FAQ—’Cause People Actually Ask Me This Stuff
Can I make these ahead?
Yup! Make the dough a couple days ahead and just store in the fridge (well wrapped). I think the flavor actually gets even better overnight.
Why did my cookies lose their shape?
They probably got too warm before baking, or maybe overmixed. Or, if your kitchen’s like a sauna, they’ll spread—try popping cut-outs on the tray back into the fridge for 10 minutes before baking!
Can I freeze these?
Absolutely! Both baked and unbaked dough freeze well—just wrap tightly. Honestly, frozen cookies straight form the freezer with a cuppa? Kinda underrated.
Is there a way to make these without a mixer?
Definitely—just use a wooden spoon and elbow grease, it’ll work fine. Maybe takes a little longer and you’ll feel like you wrestled dough bears, but worth it.
Do I have to frost them?
Nah. They’re really tasty plain—but half the fun is getting messy with icing. Or, if you’re feeling lazy, a dusting of powdered sugar and you’re golden.
Anyway, I could go on and on, but probably best to get baking. Honestly, just don’t overthink it—the best cookies are the ones you make with a smile (and maybe a few kitchen disasters along the way!).
Ingredients
- 2 3/4 cups all-purpose flour (sometimes I do half whole wheat for a nuttier vibe, but my kids occasionally notice)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (if you forgot to take it out, short bursts in the microwave work—just don’t fully melt it, trust me)
- 1 cup granulated sugar (my gran always used caster sugar, but both work fine)
- 1 large egg
- 2 teaspoons vanilla extract (if you’ve only got 1 tsp left, top up with a splash of almond extract—it’s awesome)
- 1/2 teaspoon almond extract (optional, but it really makes a difference)
Instructions
-
1Start by whisking flour, baking powder, and salt together in a bowl. (This is the bowl I inevitably knock a bit of flour out of, every single time.)
-
2In a separate biggish bowl, cream the butter and sugar with an electric mixer till fluffy and pale—takes 2-3 minutes if you’re patient, less if your mixer only goes one speed like mine.
-
3Beat in the egg, vanilla, and just a touch of almond extract if you’re using it. (Here’s where it smells so good, I always grin.)
-
4Now gently mix in the dry ingredients. Don’t panic if it seems crumbly at first—keep mixing, it’ll come together. If it looks too dry, sometimes I just squish it a bit by hand at the end.
-
5Divide that lovely dough in half (it makes it easier to work), pat into discs, wrap in cling film, and pop into the fridge for at least 1 hour. (I’ve rushed this, and regretted it—cut-outs get weirdly puffy and soft.)
-
6After chilling, flour your worktop and roll dough out to about 1/4 inch thick. If it sticks, just sprinkle a bit more flour or roll between parchment. Cookie cutters: go wild. Stars, trees, dinosaurs if you have ‘em. (Honestly, circles if all else fails.)
-
7Transfer cookies to a lined baking sheet, with a bit of space between them—about a pinky finger’s width.
-
8Bake at 350°F (180°C), in a preheated oven, for 8-10 minutes. Edges should be just barely golden.
-
9Let ‘em cool on the sheet for five minutes (or until you remember you meant to buy sprinkles), then over to a rack to finish cooling. Frost, dust with powdered sugar, or eat plain.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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