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.
These were amazing, but my cookies spread a bit. Was I not supposed to soften the butter? Or maybe my oven needs to be hotter? Any advice is much appreciated. Thanks so much for this awesome recipe.
I used your cookie and icing recipes to make Atlanta Braves cookies for a friend’s party. I was a little dubious when I read the recipe because of all the eggs and the extracts made me nervous. But, I have admired your baking skills and artistic skills for some time so I tried it. First off, the cookies never hardened up. I used a simple circle cookie cutter and even after they cooled, they were still droopy when I picked them. Not good for shipping. I was nervous, but I continued on to the frosting. Again, I wasn’t sure about the corn syrup. I needed the royal icing to be firm because of the decorating I was going to add. Well, it never really firmed up either – even overnight. The next morning the cookies were not hard and the frosting was still soft to the touch. I wonder if I did something wrong or was it that I wrongly assumed this would make a crunchy, firm cookie that was appropriate for shipping. And that the icing would firm up. Your cookies are spectacular, BTW.
Ok,I’ve just made these cookies, and I too found that the dough waas extremely sticky. I hd to add quite a bit more flour… to the point that that was all that you tasted when they were baked. I am no sure if it is because I live in an extremely hot climate, and the butter melted a bit?? Any advice would be greatly appreciated!
how much cookies does this quantity make? i want to make some for a charity they look so lovely.
Thank you for sharing your favorite sugar recipe. I have tried several sugar cookie recipes but your recipe is by far one of my favorites. I posted a photo of the cookies I made on my Facebook page. At http://www.facebook.com/pages/Cupcake-and-Talk/148064275285329. Thank you very much.
Hi! I’m a huge fan of perusing your blog and seeing what you’ve made. I’m more of a cake baker myself, but I am quite fond of cookies as well (who isn’t? :D) Unfortunately, I’m also very allergic to nuts. Can you recall any stellar sugar cookie recipes that don’t contain almond extract? Thank you so much! 🙂
I used the sugar cookie icing recipie but my cookies remained wet for days. I would touch them with my fingers and the icing was still “tacky” like. I put them outside in the very cold and only a few dried even by the second day. What am I doing wrong?
Hi!
I have a question about the icing. I’m from the Netherlands and we don’t have corn syrup here. Can i replace it with something else or even leave it out?
I really don’t like the taste of royal icing so your recipe would be perfect!!
Thanks!!
Is there any tips on rolling out the dough? I made the cookies last night close to the recipe…but it didn’t seem thick enough so I added more flour but it was still a pain to roll and cut out! Thankyou 🙂
Hey, I was just wondering how long it usually takes the icing to set? I’ve got the cookies in my fridge all iced, but its still soft to touch. Also, will it melt if out of the fridge for too long? Btw, the cookies are SENSATIONAL!!!!!
It can take from 12-24 hours to fully set. They should still be a little soft to the touch after they are set though… they do not dry hard like royal icing. They can be left out at room temperature. No need to put in fridge! 🙂