Roll Out Classic Butter Sugar Cookies (Christmas or Holidays)
I am so surprised that this recipe hasn't been posted yet! I've seen this recipe in so many books that it's a classic. This is easiest when made with a stand mixer. The recipe doubles nicely, in fact I rarely make a single batch. Make sure to use either parchment paper or better yet a Silpat or other silicone baking mat. You can roll them out the traditional way without the parchment but the method I use is much less mess and results in more tender cookies because no additional flour is added that could toughen them. There is no need to wash the mats between batches or change the parchment until you are done. If you own a Dobord this is the recipe to use it with. These are great glazed or not, decorated or not. If you are making 3D cookies or any shape that you don't want to spread too much you can leave out the baking powder. The yield is approximate as it really depends on the size of the cookies.
I am so surprised that this recipe hasn't been posted yet! I've seen this recipe in so many books that it's a classic. This is easiest when made with a stand mixer. The recipe doubles nicely, in fact I rarely make a single batch. Make sure to use either parchment paper or better yet a Silpat or other silicone baking mat. You can roll them out the traditional way without the parchment but the method I use is much less mess and results in more tender cookies because no additional flour is added that could toughen them. There is no need to wash the mats between batches or change the parchment until you are done. If you own a Dobord this is the recipe to use it with. These are great glazed or not, decorated or not. If you are making 3D cookies or any shape that you don't want to spread too much you can leave out the baking powder. The yield is approximate as it really depends on the size of the cookies.
- Carbohydrate 249.90328473611 g
- Cholesterol 268.315555694373 mg
- Fat 77.3395363996467 g
- Fiber 3.37500006390504 g
- Protein 18.4897655711183 g
- Saturated Fat 47.1549009692384 g
- Serving Size 1 1 dozen (506g)
- Sodium 1712.39330988621 mg
- Sugar 246.528284672205 g
- Trans Fat 6.47405905511783 g
- Calories 1780 calories
Step-by-step
- Preheat oven to 350degreesF.
- Line some cookie sheets with either silicone baking mats or parchment paper.
- In a large bowl, cream the butter and sugar with a mixer paddle attachment for two minutes.
- Stop and scrape the bowl.
- Cream the mixture for an additional minute.
- Beat in the egg and vanilla extract.
- Beat until well combined.
- Sift together baking powder and flour.
- Add the flour mixture 1 cup at a time to the creamed butter and sugar mixture.
- Mix thoroughly after each addition.
- Blend in the last cup of flour by hand. The dough will be stiff.
- Divide the dough into two balls.
- Wrap with plastic wrap and refrigerate for at least one hour.
- Roll out one ball of dough between two sheets of parchment paper to about 1/4 inch thick.
- Remove the top sheet of parchment paper and run a floured metal spatula under the dough to loosen it a bit.
- Cut cookies with cookie cutters of your choice. Dip them in flour before each use.
- Carefully place the cut out cookies onto prepared cookie sheets.
- If you own a Dobord adjust to 1/4 inch.
- Line Dobord bottom plate with parchment paper.
- Cut another sheet of parchment paper and roll out dough between that and the lined bottom.
- Cut out cookies with cookie cutters dipped in flour before each use.
- Bake cookies for 8 to 10 minutes or until they just start to brown.
- Let the cookies rest on the cookie sheet for 5 to 10 minutes before removing them to a cooling rack.
- Cool completely before glazing.
- Repeat process with second ball of dough.
- For Glaze (if using): In a mixing bowl thoroughly mix the sugar and the milk. The mixture should be very soft and have a heavy cream texture before you add the corn syrup.
- Add the corn syrup and mix just until combined.
- Mix in the extract and food coloring if you are planning on using only one color.
- If using many colors, divide up the glaze in to as many bowls as you need.
- Color each one using gel or paste food coloring (mix in a small bit at a time using a toothpick until you get the color you want).
- Use a small pastry brush to glaze the cookies.
- Paint the entire tops of the cookies with a thin layer of glaze and place back on the cooling racks to dry.
- Depending on temperature and humidity it will take between 6 and 12 hours for the glaze to dry completely.
Roll Out Classic Butter Sugar Cookies: A Holiday Tradition
As a busy working mom, time is my most precious commodity. That's why I appreciate recipes that are both delicious and efficient. These classic butter sugar cookies fit the bill perfectly. I've made them countless times for holiday gatherings, and they're always a hit. The secret? A little bit of planning and a stand mixer (my best friend in the kitchen!).
The beauty of this recipe lies in its simplicity. It’s a tried and true method that’s been passed down through generations. You'll cream together butter and sugar until light and fluffy, then add in the egg and vanilla for extra flavor. The dry ingredients – flour and baking powder – are carefully incorporated to create a stiff, yet manageable dough. The trick to perfectly tender cookies? Rolling out the dough between sheets of parchment paper minimizes the need for extra flour, resulting in a melt-in-your-mouth texture. I usually double the recipe, especially during the holidays, as these cookies disappear incredibly fast.
Once the dough is chilled, the real fun begins. I love using cookie cutters to create festive shapes. Whether it's Christmas trees, snowflakes, or simple stars, these cookies are a canvas for creativity. And for an extra touch of elegance, I often glaze them. A simple glaze of confectioners’ sugar, milk, and a touch of corn syrup creates a beautiful, glossy finish. The possibilities are endless! You can easily add food coloring to create a vibrant rainbow of hues. My kids love getting involved in this part, carefully painting each cookie with their favorite colors.
These cookies aren't just for the holidays, though. They're perfect for any occasion that calls for a sweet treat. Birthday parties, potlucks, or even a simple afternoon tea – these cookies always bring a smile. And the best part? They're surprisingly easy to make, even for those who aren’t experienced bakers. Just follow the instructions, and you'll be rewarded with a batch of deliciously tender cookies that everyone will adore.
The convenience of this recipe extends beyond the baking process. Using silicone baking mats or parchment paper makes cleanup a breeze. No more scrubbing stubbornly stuck cookies off baking sheets! The cookies themselves also store well, lasting for several days in an airtight container. So you can bake a big batch ahead of time and relax, knowing you have delicious treats ready for whenever the mood strikes.
Beyond the ease and deliciousness, these cookies hold a special place in my heart. They evoke memories of holiday baking with my grandmother, the comforting aroma of warm butter and sugar filling the kitchen. Now, I carry on that tradition, creating those same cherished memories with my own children. Each bite is a journey back to simpler times, filled with love, laughter, and the sweet taste of home. So gather your family, put on some festive music, and let's bake up a batch of these unforgettable cookies!
Tips and Variations:
For even more tender cookies: Use cold butter straight from the refrigerator. The cold butter will create a more delicate crumb.
Experiment with flavors: Add a teaspoon of almond extract or peppermint extract to the dough for a unique twist.
Get creative with decorations: Use sprinkles, frosting, or even melted chocolate to decorate your cookies.
Make it a family affair: Involve your children in the baking process! They'll love helping to roll out the dough, cut the cookies, and decorate them.
Share the joy: These cookies make wonderful gifts. Bake a large batch and share them with friends, family, and neighbors.
So, this holiday season (or any season!), make these classic butter sugar cookies. They are a guaranteed crowd-pleaser that will bring joy and warmth to your gatherings. Happy baking!
