Best Sugar Cookies Recipe

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The best sugar cookie recipe is ultra-light, so crispy around the edges, shiny with sugar crystals, and full of sweet vanilla-wheat flavors. With crispy edges, a dense center, and lots of icing, I know you’ll love this soft cut-out sugar cookie.

Table of Contents

Best Sugar Cookies Recipe

Something is amazing about a simple, yet perfect, soft sugar cookie. Here is the Sugar Cookie Recipe which is regular for holidays and parties. You can use this recipe as a basis for the variety of sugar cookies.

Let’s see the tools and ingredients

Total Time Preparation Time Cooking Time

1 Hour 20 minutes 10-15 minutes

Tools

2 large clean and dry bowl
Strainer or sieve
Measuring cup
Measuring Spoon
Baking Paper
Baking tray
Spatula
whisk
Electric bitter
Scooper
plastic wrap or aluminum foil
Electric oven

Ingredients

Unsalted butter 2 cups(cold and softened)
Granulated sugar 2 cups
Icing Sugar ¼ cup for rolling
Baking powder 2 tsp
All-purpose flour 3 cups
Egg 2 pcs(in room temperature)
Pure Vanilla flavor 2 tsp
Almond extract ½ tsp
Salt ¼ tsp
Milk (If dough dry start with tsp)

How to make sugar cookies

Confirm that you take the weight of the all-purpose flour. The cookies don’t spread well if you take much too flour.
Equal parts of butter and sugar make the perfect sugar cookies. In a bowl take 2 cups of butter and 2 cups of granulated sugar. Mix them with a mixture in a high spread. Make it in cream form until the butter turned into light color and fluffy. It takes several minutes to turn in this form.
Then add the egg and egg yolks. With the combination. Add 2 tsp vanilla and almond extract afterwards. You get the richness and chewiness of egg and egg yolk texture. Remember to use eggs at room temperature. No sugar cookie is complete without vanilla taste. Take the big bowl and keep the all-purpose flour there. Then baking powder and salt. Whisk the dry ingredients. Strain the mixture twice to prevent dry lumps. Salt is needed to offset the cookies’ sweetness.
Continue to stir in the dry ingredients carefully. Mix in a medium spread. If the mixture is too dry, stir in more liquid milk. Don’t overmix. Soup dish Fill the platter with sugar. Shape the cookies using the scooper. Now coat the split dough balls with sugar.
Place the sugar-coated cookie balls on the baking pan. Keep the spacing between the cookies. Place each scoop 4 inches apart from the cookies and 2 inches from the pan’s edge. The cookies may be distributed evenly this way. Get a glass or measuring cup to flatten the cookie batter. This method produces a shiny finish and a consistent shape. Bake the cookies for 12-15 minutes in a preheated oven.
When the edges of the cookies go lightly brown keep them out from the oven. After taking out the cookies from the oven keep them on a rack to cool down. Don’t overbake them. Otherwise, when you take the cookies to eat you get them crispy. We need the soft cookie, not the crispy one.

Frequently asking questions

How can I avoid making flat cookies

If you use melted butter instead of softened butter you can face the issue of making flat cookies. Sugar and softened butter make a creamy texture. Which can help the cookies to rise before spreading. A thick chewier cookie is made for melted butter.
When you use a date expired leavening agent they can’t do their work properly. As a result, your cookies go flat.
When the measurement of your all-purpose flour goes wrong you can face the issue of making flat cookies.
One another reason for making flat tissue is Oven temperature. To avoid this problem you can use an oven thermometer.
When you don’t use parchment paper while baking, you will face the problem of making flat cookies.

How can I avoid spreading my cookies

This issue is also caused when you are taking the wrong measurement. When you use more all-purpose flour in your cookie dough you will face this issue. To avoid this issue you should take every measurement correctly.

Can I use any substitution of butter

Yes, you can use vegetable shortening or butter or margarine instead of butter.

Can I store cookies or cookies dough in the freezer for later

Yes, we can store the baked cookies in an airtight box at room temperature for seven days. The cookies can be fresh for 2 to 3 months in the refrigerator. You can also freeze the cookie dough if you want to keep your excess cookie dough. . You have to bake it more for two or three minutes while you baking.

Should I chill sugar cookies before baking

If you keep your cookie dough in the freezer, it’ll be helpful for you when you cut out the cookies.

You will get a good texture if you freeze it for 2 or 3 hours or more. You’ll get a better shape with the chilled dough while you bake in the oven.

Do I bake the cookies longer if it looks under-baked

You should set the time for baking for your cookie size. The temperature depends on cookies thickness and size. After complete, the baking doesn’t remove the baking tray with cookies. Let them stay there for 5 minutes. Then you can move them to a wire rack for fully cool.

Can I avoid almond extract

If you are not ready to use almond extract you can avoid it. But you should replace it with the same amount of Vanilla extract. You can also use your favorite flavor in the sugar cookies.