Transfer the shapes to the prepared baking sheets. If the dough is too warm, freeze for 15 minutes or until firm. Remove the dough from the fridge and cut into shapes with a cookie cutter, re-rolling any scraps and cutting more shapes. Line a large baking sheet with parchment paper. While the dough chills, preheat the oven to 350 F. Place the 2 sheets of dough on a baking sheet and chill for at least 1 hour or up to 1 day. Repeat with the remaining portion of dough. Place one dough portion between 2 sheets of parchment and roll out to 1/4-inch thick. 2.ĭivide the dough into 2 equal portions. On low speed, slowly add in the flour, baking powder and salt, and beat until incorporated. Add the eggs, vanilla and almond extract, if using, and beat until combined. In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well-combined and smooth, about 3 minutes. This makes it super easy to pipe and even get the kids involved.įeel free to use a buttercream frosting instead of the icing for a sweeter flavor and fluffier consistency. Use a squeeze bottle to decorate with icing. This keeps the dough from getting too warm, which could result in cookies that spread too much in the oven. Keep the cut shapes in the fridge until your oven is preheated and you're ready to bake. To save even more time, freeze the dough for 30 minutes instead of chilling it in the refrigerator before cutting and baking. Room temperature dough is like play dough! It's so much easier to work with and rolling it between two pieces of parchment saves you from getting flour everywhere while keeping your countertop clean. It's important to use just softened butter so that the cut-out sugar cookies keep their shape.įor a time and clean-up saver, roll the dough out between two pieces of parchment paper before chilling it. If you've ever experienced cookies that spread and flatten in the oven, you may be using butter that's too warm. Use cool room temperature butter (about 67 F). For best results, use organic powdered sugar, which is made with tapioca starch and results in a sturdier consistency and better flavor. Adjust until you get the desired consistency. The amount of powdered sugar needed for the icing will depend on whether you use milk or water, the brand of powdered sugar and the humidity of your kitchen. Plus, the whole family can get involved with rolling, shaping and icing these cookies that really do taste as good as they look! Be sure you allow the cookies to cool for about 5 minutes on the baking sheet before moving them to a cooling rack.This sugar cookie dough is a dream to work with. When you flatten the tops of the cookie dough balls be sure that you make them an even thickness so they bake at the same rate.Ĭool cookies. This allows room for the cookies to be flattened and possibly spread out a bit without them touching. Be sure you place the cookies about 2 inches apart on the cookie sheet. I recommend using a stand mixer or hand-held electric mixer to make the dough. I like to use a cookie scoop so that I can make even portions and then roll each dough into a smooth ball with my hands, then use the top of a glass to flatten them. So good!! You could also make a glaze, which is typically made with powdered sugar, milk, and vanilla.ĭough balls. If you want to add frosting, we suggest using our favorite Sugar Cookie Frosting. We loved these simple ingredient cookies as is! Having said that, we know that frosting just makes cookies better sometimes. Let set for at least 10-15 minutes before eating. Bake for 14-16 minutes or until golden on the bottom. If adding sprinkles, add now and lightly push into the top.īAKE. Dip the bottom of a cup into sugar and then press the balls down. Roll into 1-1½ inch balls and place on a parchment paper lined baking sheet. You will need to use your hands to make sure it gets combined to form a dough. Mix butter and sugar in a medium bowl until combined.Īdd flour and almond (if adding) and mix well. This 3 ingredient sugar cookie recipe not only requires few ingredients but bakes in minutes! They are an easy favorite.ĭOUGH. The result was amazing! The cookies were crunchy on the outside, soft on the inside, and a hit with the whole family! Made in Minutes! We decided to add some almond extract because it’s our favorite and for the kids – some sprinkles. They are delicious, buttery cookies that call for just butter, sugar, and flour. These 3 ingredient sugar cookies are just that. Put those two together and we ESPECIALLY love yummy cookies that take just a few pantry staples. We love Sugar Cookies, and we love when yummy recipes only require a few ingredients.
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