The Best Sugar Cookie Recipe
Sharing The Best Sugar Cookie Recipe today that makes the perfect buttery crisp cookies! These are perfect for Christmas plates and really for your sugar cookie needs all year round!
With baking season in full swing, you’re going to need a fail proof sugar cookie recipe. This is it! This recipe is perfect for your favorite cookie cutters and I have the most simple icing recipe that is going to change your life. Let’s get started! It’s Christmas cookie season, these are perfect to add to your baking list this year!
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How To Make Sugar Cookies
In advance, soften a block of cream cheese and 4 sticks of butter. Once softened you’re ready to go! Beat the butter until light and fluffy then add cream cheese, beating another couple minutes, until light and fluffy. See recipe below for all details.
Do I Have To Chill The Sugar Cookie Dough?
Yes. Trust me, I am a very impatient baker, but this is one step you can’t leave out for those perfect little sugar cookie cut outs. Often times I’ll freeze my dough for 45 minutes and it’s perfectly ready to roll out. Othwerise give it a good 2 hours in the refrigerator before rolling out.
Once you transfer the cookie dough to your counter top, with floured hands, gently knead a few times folding the dough over top of itself a few times.
Separate dough into two equal pieces like so.
Shape each section of dough into a disc and wrap with plastic wrap. Freeze or chill at this point. Before rolling, chill dough for 2 hours or freeze for 45 minutes before rolling.
Tips For Rolling Out Sugar Cookie Dough
To start, make sure your counter top is clean and dried. Dust a large area with flour as well as the top of the dough. Dust your rolling pin with flour as well. Carefully start rolling your cold dough forming a round. It will take a few minutes to get the dough moving when it’s cold. Just keep at it.
I like to roll my dough to about 1/2-inch to 1/4 inch in thickness. Personal preference. Try a few variations to see what you like.
Tips For Cut Out Sugar Cookie Recipe
Make sure you flour the cutting side of your cookie cutters. This is very important. Helps prevent any sticking.
Be sure to cut shapes as close to each other as possible to get as many cookies you can out of one roll.
Use whatever cookie cutters you have. We’ve collected quite a few varieties over the years like this set of Dinosaurs I found years ago at Williams Sonoma. The boys love these.
Sugar Cookie Icing
This is such a simple icing recipe! Just a few ingredients is all you’ll need. Powdered sugar, milk and light corn syrup. You’ll also add food coloring of your choice 🙂
Add the milk to the powdered sugar, stirring until combined. Stir in light corn syrup until shiny and smooth. Divide into bowls to add food coloring.
We went with red, green, and white today. Anything goes, have fun with lots of colors.
I like to place my cooled cookies onto parchment paper while I’m icing them. Makes for an easier clean up.
I also like to put my toppings in little bowls so I can control where my sprinkles/toppings go onto the cookies.
Time for the icing! Use a knife, offset spatula or even a little clean paint brush. Whatever you like! I used an offset spatula. Works great. Be sure to put your sprinkles on as soon as you ice your cookies. It dries pretty quick.
The perfect Christmas sugar cookie! In all honesty these are great for any occasion. Use whatever cookie cutters you’d like that fits the season or occasion you are celebrating.
Let icing set completely, wait 2 hours before packaging to ensure icing is fully set. These look amazing on Christmas Plates for neighbors. Enjoy!
- 4 sticks butter softened
- 8 ounces cream cheese softened
- 2 cups granulated sugar
- 2 egg yolks
- 2 tablespoons pure vanilla extract
- 6 cups all purpose flour
- 1 teaspoon kosher salt
- 1 cup powdered sugar
- 3 1/2 teaspoons milk
- 2 teaspoons light corn syrup
Place butter into the bowl of a stand mixer. Beat on medium speed for 2 minutes, until light and fluffy. Add cream cheese and beat another 2 minutes. Slowly add sugar, beating another 2 minutes. Reduce speed to low and add egg yolks one at a time then vanilla extract. Turn mixer off for a minute. Mix flour and salt in large mixing bowl. Turn mixer back on low speed and add 1/3 of flour mixture beating until combined. Add the next 1/3 of flour mixture beating until combined, then the final 1/3 flour mixture. Mix until just combined. Transfer dough to a lightly floured counter top or on top of floured parchment paper. With floured hands, knead a few times folding dough in half then pressing and in half again. Divide dough into 2 equal parts forming discs. Wrap each disc with plastic wrap and refrigerate 2 hours before using or freeze for 45 minutes-1 hour before using.
When dough has been chilled, roll dough into 1/4-1/2 inch thick large round onto a lightly floured counter top. Preheat oven to 350 degrees F. Use cookie cutters to cut desired cookie shapes and transfer to baking sheets. Cookies can be close to each other. Very minimal spreading. Bake cookies for 15 minutes, until lightly golden on edges. Let cool completely before icing.
To prepare icing place powdered sugar into a medium mixing bowl. Stir in milk until smooth then add corn syrup beating until smooth. Divide icing into bowls and add food coloring as desired. Dip or paint cookies with a brush. Let dry completely before packaging.
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