It’s ok, it’s ok, I know.
I have been there. When I was first married I did not even know how to turn on the oven. But a little youtube and hunger go a long way in the teaching department.
So, in honor of everyone out there who burns toast and forgets at add cheese to lasagna and says that scrambled eggs are their favorite only because that’s the only way they can make them… this is for you.
I want YOU to shine this holiday season.
I am going to share my favorite sugar cookie recipes of all time. I have made lots. I know what works and trust me on this one, this is by far the best sugar cookie recipe ever.
If you make this, people will be asking you for your recipe and they will be trying to sneak just one more.
I will also share my no fail sugar cookie icing recipe.
BONUS: I am also going to give you a secret tip in how to make beautifully decorated cookies.
Now… would you like to do this?
or this?
Its easy.
(please say the next sentence in your head without pausing just to get the full effect) Really and truly I cannot tell a lie I promise you from the bottom of my heart you can do this and you can do this well it really is easy.
Its just dots.
Get a zip lock bag, put some icing into it, cut off the tiniest tip possible from the corner of the bag and just put some dots on your cookie.
Do any design you want… I promise it will look good. Do a cross or a tree or a word or just outline the cookie in dots.
That is one of my favorite tricks! Dots. Lots and lots of dots.
Find more cookie ideas or inspiration!
Go forth and conquer!
Amazing Sugar Cookies and Sugar Cookie Glaze
Ingredients
Sugar Cookies
- 1 -½ cups Unsalted Butter
- 2 cups Granulated Sugar
- 2 whole Eggs
- 2 Egg Yolks
- 4 teaspoons Vanilla Extract
- 2 teaspoons Almond Extract
- 4 cups All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
Sugar Cookie Glaze
- 1 cup Confectioners Sugar
- 1-3 tablespoons milk
- 1 drop fresh lemon juice
- 1 tablespoon corn syrup
Instructions
- In a mixer, beat butter and sugar until well combined, about 2 minutes.
- Add in 2 eggs and 2 egg yolks and mix until combined.
- Add in vanilla and almond extract; mix until combined.
- In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine.
- Mix ingredients until they are combined, if you over-mix this dough it can get tough.
- Put dough in some Saran wrap and refrigerate for at least one hour, up to overnight.
- When you are ready to bake, heat oven to 350 degrees. Roll dough out (this can take some time as the dough is stiff), cut out cookies, and bake for 6-8 minutes. Some readers have also suggested chilling the cut out cookie dough before baking.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Hi Amanda…I have a question about your cookies are they a hard sugar cookie or do they have a “little bite”” I am looking for a soft sugar cookie but not as soft as the Lofthouse…thank you…m
These are THE BEST!!!! This in the only sugar cookie reciepe that I use now. I first made them last Valentine’s day and am now making them again for Valenties day a year later. Ohhh and I have definatly made them throughout the year between!!
How to store unused icing? How to prevent icing from drying out while frosting?
I have used your recipe exclusively, and link people to it often… but now it says no ingredients and no instruction. 😢 Did it get moved somewhere? Help?!?
Hi, Dawn! I work with iambaker and am happy to help with questions. The link to the recipe should be there now. Have a great day!
Amanda:
I absolutely love your post. Thank you for sharing you knowledge and wonderful recipes with us/me. I have made many of your recipes with great success. Thanks again.
How can these be stored and how long do they last (room temp in a plastic container or in the fridge)
Thanks!
I can’t seem to download the Hot cocoa cookie recipe, the original, from Facebook!! It looks delicious and would love to try them this holiday season.
Any chance you could take a moment and e-mail me the recipe?
thanks