A little while back I posted some tips for chocolate chip cookies (some of our favorite) and here are our tips for sugar cookies! These cookies are absolutely amazing and are very versatile. We have used them for cut out cookies as well as snickerdoodles. If you have ever had Pillsbury or Subway sugar cookies, these are spot on. If those aren't your cup of tea, I still recommend the dough since it is so versatile.
I adapted the recipe from an allrecipes.com recipe that I found and the original can be found here. First I will share the tips so that when you see certain directions below they will make sense.
First tips are to use real butter and if you haven't yet, read our tips on vanilla in our other post. Since there are no flavors in these cookies besides the butter/sugar/vanilla flavor you want to make sure your vanilla is not overpowering.
These particular sugar cookies need to have extremely soft butter, meaning softer than room temperature but not melted. Don't melt the butter, see photo below (first photo is not my photo, it came from Instagram under #cookietips). You can see that the melted butter cookies look the least appetizing.
Your super soft butter should be almost a yogurt consistency, hopefully the pictures help. With this recipe in particular your sugar/butter mixture will be very soft, unlike with chocolate chip dough where the sugar/butter mixture is thick enough to hold.
With this recipe you do not need to mix your dry ingredients in a separate bowl. I have never done it and I've had no problems with the cookies baking properly. If you are nervous about that, you can most certainly mix them separately before adding the dry mixture to the wet mixture.
Ingredients
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, extra soft
1 1/2 cup sugar
1 egg
1 teaspoon vanilla extract
Preheat oven to 375
Directions
In a large bowl cream together the butter and sugar until smooth. Beat in egg and vanilla. Add dry ingredients all at once and mix well. Roll rounded teaspoons of dough into balls and slightly flatten before adding to a lined cookie sheet. Bake until edges are golden brown, approximately 8-10 minutes. We like our cookies to be soft and chewy, not crunchy, so we bake them on the 8 minute side. If you like 'em crunchy, keep them in longer!
To make roll out cookies: refrigerate for at least an hour so that the dough firms up. Roll it out on a floured surface and use a cookie cutter to cut out your shapes, then bake. Since the dough is thinner it will not need to bake as long, watch them around the 6-8 minute mark.
To make snickerdoodles: mix cinnamon and sugar in a bowl. Roll a rounded teaspoon size ball of dough into the mix, then gently flatten it before putting it on the cookie sheet. Bake until edges are golden brown, 8-10 minutes.
To make fruit pizza: follow recipe here.
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