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FutureStarrSugar Cookie Recipe
Delicious sugar cookies are not only easy to make but also very flexible. Depending on what you have in the pantry, you can create this sugar cookie recipe with just a few ingredients. This recipe calls for all-purpose flour, granulated sugar, light brown sugar, unsalted butter, cold milk, salt, vanilla extract, and egg.
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These sugar cookies remain soft because they’re rolled out pretty thick. Roll out the cookie dough to about 1/4 inch thick or just under 1/4 inch thick. Yes, this is on the thicker side and yes, this produces extra thick and soft cookies. If rolling out cookie dough doesn’t sound appealing, try my drop sugar cookies instead.
Great for Passover, over the holidays, and for gifting too! These sugar cookies are perfect for that sugar cookie lover in your life.
Watch how to make this recipe. (Source: www.foodnetwork.com)
I actually love using buttercream to decorate sugar cookies but you can dip them in chocolate, add a glaze, use your favorite sugar, or of course use royal icing! Here are my favorite frosting recipes to use on sugar cookies.
Using corn starch helps but the best way to prevent cookie dough from sticking is to roll out the dough between two layers of plastic wrap. This way there’s no fuss and ZERO chance of sticking. It’s always a good idea to flour your work surface well and move the dough often. I like to work on a pastry mat which can be lifted up and even transferred into the refrigerator.
Various brands of butter add different amounts of salt to their product. Using unsalted butter helps to control the amount of salt in a recipe and give people a uniform result no matter where they live. This is also why you’ll see recipes call for kosher salt. Different types of salt have smaller and larger grains; the smaller the grain, the more salt each teaspoon will hold. Specifying kosher salt just calls for a standard grain size. All this being said you can usually use salted butter and just reduce or eliminate the added salt in a recipe.
The final dough really comes together and has a texture close to Play-Doh. Wet your hands if you need to. Turn out the dough onto a floured surface. Don’t be afraid to use more flour and incorporate it in while you are “kneading” it into a smooth ball.
I almost always suggest pulling out these cookies and the 8-9 minute mark for large cookie cutters, and 6-8 minutes for small cookie cutters. They will continue baking on the cookie sheet for a few minutes while they cool and set.
I tested SO many versions of these sugar cookies, I’m pretty sure my mother in law (who watches the twins while I work), thought I was losing my mind. I’d be all, “Just one more version!” and then a week later there’s still new batches on the counter.
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When cutting out your sugar cookies, make sure to keep your cuts as close together to get as many cookies out of your dough as possible. You will want to re-roll any scraps so that you use all of your dough. Keep in mind that with each re-roll you’re adding more flour into the dough, so you want to get as much as possible out of that first roll. (Source: sugarspunrun.com)