I often share cookies that I bake and decorate on my social media and get lots of questions. I am sharing the recipe along with a few of the tips I have learned along the way to create this perfect sugar cookie recipe for using cookie cutters AND decorating them with royal icing. Sugar cookies are fun because they can be made for all the things and I mean allllll the things. Having the perfect sugar cookie recipe makes it easy and fun. These Jack-O-Lanterns and Halloween cookies are darling but the magic is that the recipe works for ALL the cutters!
TIP ONE: BE PATIENT and follow each step carefully. One rushed step and the cookies just might not be what you want. If you want cookies this adorable, make them ONE step at a time!
Okay, the recipe. Here you go.
- 1 C Unsalted Butter, Room Temperature
- 1 1/2 C Sugar
- 2 Large Eggs, Room Temperature
- 1/4 C Sour Cream
- 2 t Pure Almond Extract (Could Use Vanilla)
- 3/4 t Baking Powder
- 1 t Salt
- 4 - 5 C All Purpose Flour
- Cream butter and sugar in mixer then add eggs and mix for 30 seconds.
- Add almond extract and sour cream and mix for 30 seconds.
- Add dry ingredients, starting with 4 cups of the flour and adding until dough in no longer sticky and forms a ball. Do not beat too long or the dough will get tough.
- Remove the dough and divide into two - four balls. Press them into 1 inch discs and wrap in pastic wrap or baggies. Chill for AT LEAST 3 hours before using, overnight is recommended.
- Once dough is chilled, preheat oven to 350 degrees. Set dough out until close to room temperature before rolling. Unwrap the dough and place between two pieces of parchment paper then roll. Use guide sticks to get cookies the same thickness.
- Use cutters to cut out cookies and place them on a cookie sheet (NOT GREASED). They can be baked on parchment paper on top of the baking sheet.
- Bake for 8-11 minutes. The edges should not get any more than a tiny hit of golden brown. Every oven is different so watch closely.
- Let cool on racks completely before icing.
Once the cookie dough is room temperature, it is ready to be rolled out.
TIP TWO: Use rolling guides!
Have cookies that are the EXACT same thickness will support them in baking consistently across the pan. My rolling guides are one of the best gifts I ever received. I use them for EVERY single roll out, even the tiny bit of dough left at the end. Rolling the dough between two pieces of parchment paper keeps it from sticking to the counter or the rolling pin.
Once the dough is rolled out, cut into shapes with cutters.
TIP THREE: Use the same cutter for all of the cookies that go on one sheet while baking. This ensures that they are all the same thickness AND size.
Bake cookies on parchment paper on a metal sheet. I LOVE this giant cookie sheet! It literally holds SO MANY COOKIES!
When the cookies come out of the oven, move them to a cooking rack and let them cook COMPLETELY before even thinking about icing them.
TIP FOUR: Use a royal icing mix. I know there are recipes to make it homemade but I have found that the consistency of this amazing Royal Icing Mix works best for me. You can grab it on Amazon!
There are tons of great tutorials on how to ice with royal icing on the web. Watch a bunch and find the style that you love most then give it a try!
TIP FIVE: ADD candy eyes! I LOVE getting them in bulk. Here is the link to the candy eyes I use a lot.
The candy eyes really make these frankies come to life.
Cheers to Baking with the PERFECT Sugar Cookie Recipe,
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