Make It Monday – Simple Sugar Cookies
Make It Monday: Simple Sugar Cookies
For this week’s Make It Monday, we’re taking it back to basics with a recipe for simple sugar cookies. These are not just any sugar cookies; they’re sweet but not overly so, light, roll perfectly, bake nicely, and stay soft. They even freeze well and are great for decorating. The best part? They’re incredibly easy to make! With a yield of 18-30 cookies per batch, there’s plenty to share, or to keep all to yourself!
Ingredients You’ll Need
- 3 cups flour
- 1 TSP baking powder
- 1 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 1 TSP vanilla extract
Before you get started, set out your butter and egg on the counter for around half an hour to let them reach room temperature. This is a crucial step, as you don’t want to over soften your butter. If you forget, don’t resort to microwaving it; just chop it up into several small pieces before starting.
Step-by-Step Instructions
- First, whisk together the flour and baking powder in a separate mixing bowl.
- Next, beat the unsalted butter and sugar together in the bowl of a kitchen mixer. Once well combined, add in the egg, mix again, and then add the vanilla extract.
- Slowly incorporate the flour mixture. Mix until the dough comes together and begins to clump. Don’t worry if it starts out crumbly; keep mixing, and it will eventually form a nice, workable dough.
- Once your dough is ready, knead it with your hands until it’s smooth, then roll it into a ball, wrap it in plastic wrap, and let it chill in the fridge for about 20 minutes.
- While your dough is chilling, preheat your oven to 350 degrees and line a large cookie sheet (or sheets) with parchment paper, or use silicone baking mats if you prefer.
- After chilling, roll out the dough between a lightly floured sheet of parchment paper (on the bottom) and wax paper (on top). This method keeps the dough smooth and leaves no marks from the rolling pin.
- Now it’s time to cut out your cookies. If they start sticking to the cutter, a light dusting of flour should solve the problem. Once you’ve cut out all your cookies, remove the excess dough, then transfer the cookies to your lined baking sheet.
- Before baking, place the cookie sheet in the freezer for about 2-4 minutes. This step helps the cookies hold their shape.
- Once they’ve chilled, it’s time to bake. Start by setting your timer for six minutes, then adjust as needed. These cookies should be soft, so pull them out as soon as you see any hint of golden brown on the bottom.
- After pulling them from the oven, let them sit on the warm pan for a minute or two to firm up. Then transfer them, still on the parchment paper, to wire cooling racks.
- Once cool, your cookies are ready for decorating, or for enjoying just as they are!
Tips for Perfect Sugar Cookies
- Bake similar sized cookies together to avoid over baking the smaller ones.
- Use as little flour as possible. With this recipe, there’s no need to go overboard — just a light dusting on your paper sheets will do.
- If a cutter is sticking, especially due to small parts, rub a little bit of flour on it.
- If you’re in a rush, you can let the dough chill in the freezer for about 5 minutes.
- Try to cut out as many cookies as you can each time you roll the dough out. New dough is best.
- Store cookies in an airtight container and decorate within a week.
- You can freeze the cookies in an airtight container for up to a month.
There you have it: simple, delicious sugar cookies. Whether you’re a seasoned baker or a beginner, this recipe is a great one to have in your arsenal. Happy baking!
| Sugar Cookie Attributes | Description |
|————————|————-|
| Sweetness Level | Sweet, but not too sweet |
| Texture | Light, soft |
| Handling | Rolls perfectly, bakes nicely |
| Storage | Freezes well, stays soft |
| Decoration | Decorates great |
| Ease of Making | Pretty simple to make |
| Quantity per Batch | 18-30 cookies (depends on dough thickness and cookie cutter size) |
| Ingredients | 3 cups flour, 1 TSP baking powder, 1 cup unsalted butter, 1 cup sugar, 1 large egg, 1 TSP vanilla extract |
| Pre-Baking Preparation | Let butter and egg sit on counter half hour before starting |
| Baking Temperature | 350 degrees |
| Baking Time | Varies with size of cookie, typically 7 minutes for 2.5 inch cookies |
| Storage Tips | Store in airtight container, decorate within a week, can freeze for up to a month |
The Joy of Making Simple Sugar Cookies
There is something uniquely satisfying about making your own sugar cookies. Perhaps it’s the sweet aroma that fills the house, or maybe it’s the feeling of accomplishment that comes from creating something delicious from scratch. Whatever it is, our simple sugar cookie recipe will bring you that joy without any of the complexity. These cookies are not just sweet, they’re the perfect balance of lightness and richness, with a texture that is soft yet firm enough to hold a shape. Plus, they’re perfect for freezing and decorating. And the best part? They’re so easy to make, you might just find yourself making them every Monday!
The Magic of Quality Ingredients
Every great recipe starts with quality ingredients. For our simple sugar cookies, you’ll need flour, baking powder, unsalted butter, sugar, a large egg, and vanilla extract. The butter and egg should be at room temperature before you start, to ensure the right consistency for your dough. And remember, quality matters. Using high-quality, fresh ingredients will make a noticeable difference in the taste of your cookies.
Understanding the Process
While our recipe is simple, understanding the process can help you achieve the best results. You’ll start by whisking together the flour and baking powder, then beating the butter and sugar together before adding the egg and vanilla extract. The flour mixture is then slowly incorporated until the dough comes together. Don’t worry if it seems crumbly at first; just keep mixing, and it will eventually form a nice, workable dough. Once your dough is ready, you’ll need to let it chill in the fridge for about 20 minutes. This helps the cookies hold their shape during baking.
Rolling and Cutting Your Cookies
Rolling out your dough is a crucial step in making your cookies. You’ll need to roll the dough out between a lightly floured sheet of parchment paper (on the bottom) and wax paper (on top). This method keeps the dough smooth and prevents it from sticking to the rolling pin. Once your dough is rolled out, it’s time to cut out your cookies. If your cutter starts sticking, a light dusting of flour should solve the problem. Once all your cookies are cut out, they’re ready to be baked.
Baking and Cooling Your Cookies
Your oven should be preheated to 350 degrees before you start baking your cookies. Place the cookies on a lined baking sheet and freeze for about 2-4 minutes before baking. This helps them hold their shape during baking. Start by baking for six minutes, then adjust as needed. Remember, these cookies should be soft, so pull them out as soon as you see any hint of golden brown on the bottom. Let them cool on the warm pan for a minute or two before transferring them to wire cooling racks. Once cool, your cookies are ready for decorating, or for enjoying just as they are!
Perfecting Your Sugar Cookies
While our recipe is simple, there are a few tips that can help you achieve perfect sugar cookies every time. For example, baking similar sized cookies together can prevent smaller ones from over baking. Using as little flour as possible can keep your cookies light and fluffy. If your cutter starts sticking, especially due to small parts, a light dusting of flour can solve the problem. And remember, new dough is best, so try to cut out as many cookies as you can each time you roll the dough out. Finally, storing your cookies in an airtight container can keep them fresh for up to a week, and you can freeze them for up to a month if you want to make them in advance.
Frequently Asked Questions
- Can I use salted butter instead of unsalted? It’s best to use unsalted butter in this recipe to control the amount of salt. If you only have salted butter, you can use it, but you may want to reduce or eliminate the added salt.
- Can I use a different type of sugar? This recipe calls for granulated sugar, which gives the cookies their classic taste and texture. You could use a different type of sugar, but it may alter the taste and texture of the cookies.
- Can I freeze the dough? Yes, you can freeze the dough. Wrap it tightly in plastic wrap and place it in a freezer bag. When you’re ready to use it, let it thaw in the refrigerator overnight.
- How long can I store the baked cookies? The baked cookies can be stored in an airtight container at room temperature for up to a week. You can also freeze them for up to a month.
So there you have it. Everything you need to know to make simple, delicious sugar cookies. Whether you’re a seasoned baker or just starting out, this recipe is a great one to have in your collection. Happy baking!
Q1: What are the ingredients for Make It Monday: Simple Sugar Cookies?
A1: The ingredients needed are 3 cups flour, 1 TSP baking powder, 1 cup unsalted butter, 1 cup sugar, 1 large egg and 1 TSP vanilla extract.
Q2: How do I prepare the butter and egg for the recipe?
A2: The butter and egg should be set out on the counter for around half an hour to reach room temperature. It’s crucial not to over soften the butter. If you forget, don’t microwave it; just chop it into several small pieces before starting.
Q3: How do I combine the ingredients for the cookies?
A3: First, whisk the flour and baking powder together. Next, beat the butter and sugar together, then add in the egg and vanilla extract. Slowly incorporate the flour mixture until the dough forms.
Q4: What is the baking temperature for the sugar cookies?
A4: Preheat your oven to 350 degrees.
Q5: How long should I chill the cookie dough?
A5: The dough should be chilled in the fridge for about 20 minutes. If you’re in a hurry, you can chill it in the freezer for about 5 minutes.
Q6: How do I roll out the dough?
A6: Roll out the dough between a lightly floured sheet of parchment paper (on the bottom) and wax paper (on top). This keeps the dough smooth and leaves no marks from the rolling pin.
Q7: How do I cut out the cookies?
A7: Use a cookie cutter to cut out the cookies. If they start sticking to the cutter, lightly dust it with flour.
Q8: How long do I bake the cookies?
A8: Bake the cookies for six minutes, then adjust as needed. The cookies should be soft, so remove them from the oven as soon as they start turning golden brown on the bottom.
Q9: How do I store the sugar cookies?
A9: Store the cookies in an airtight container and decorate within a week. They can also be frozen in an airtight container for up to a month.
Q10: Do you have any tips for perfect sugar cookies?
A10: Yes, bake similar sized cookies together, use as little flour as possible, if a cutter is sticking rub a little bit of flour on it, try to cut out as many cookies as you can each time you roll the dough out.
Table 1: Ingredients for Make It Monday: Simple Sugar Cookies
| Ingredient | Quantity |
| ———– | ———– |
| Flour | 3 cups |
| Baking Powder | 1 TSP |
| Unsalted Butter | 1 cup |
| Sugar | 1 cup |
| Large Egg | 1 |
| Vanilla Extract | 1 TSP |
Table 2: Steps for Making the Cookies
| Step | Description |
| ———– | ———– |
| 1 | Whisk together flour and baking powder |
| 2 | Beat butter and sugar together, add egg and vanilla extract |
| 3 | Slowly incorporate the flour mixture |
| 4 | Knead and chill the dough |
| 5 | Preheat oven and prepare baking sheet |
| 6 | Roll out and cut the dough |
| 7 | Freeze the cut cookies before baking |
| 8 | Bake the cookies |
| 9 | Let cookies cool and then decorate or serve |
