Softest Sugar Cookies

Because the softest sugar cookies are the best sugar cookies!

Sugar cookies are a favourite in Canada and although they were once made primarily during the Christmas season, they are now a year round favourite. They are sweet and tender with a wonderfully crisp edge to bite into. Frosting them with royal icing will allow you to unleash your creativity and dress them for any occasion.

For years I was on the hunt for the best sugar cookie recipe, and this recipe has proved to be the one. This recipe has never failed me, despite how rushed or tired I may have been in preparing it. The first time I used this recipe was just before Valentine’s Day and created a few dozen heart shaped cookies, decorated with royal icing: a pastel colour scheme of whites and baby pinks.

Best thing about these sugar cookies? They are the most perfect treats to share with friends. Place the cookies on a plate to display them at a get-together or special event, or wrap them in a cellophane bag tied with pink ribbon. Once you share them, they wont last too long!

SUGAR COOKIE INGREDIENTS

  • 3/4 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder

SUGAR COOKIE INSTRUCTIONS

  1. In a large bowl using a handheld fitted with the paddle attachment, beat the butter until creamed and smooth (about 1 minute).
  2. Add the sugar and beat on high speed until light and fluffy (about 3 or 4 minutes).
  3. Add the egg and vanilla extract and beat on high until it is fully combined (about 2 minutes).
  4. Whisk the flour and baking powder together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  5. Prepare 2-3 large baking sheets with parchment paper.
  6. Divide the dough into 3 equal parts roll the first portion out to about ¼” thickness.
  7. Using a cookie cutter, cut cookie dough into desired shapes and transfer the cut cookie dough to prepared baking sheet.
  8. Transfer the baking sheets to the fridge and chill for about 1 hour. Chilling is mandatory.
  9. Once chilled, preheat oven to 175°C / 350°F degrees.
  10. Bake for 8-11 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  11. Make the royal icing and decorate the cooled cookies. I tend to decorate all the cookies with a white royal icing base, then use coloured icing for outlines and decorations (no need for fancy piping bags, a strong Ziploc bag will do the job). Add sprinkles on top of the icing if preferred.
  12. The cookies will stay soft for about 5 days at room temperature in an air tight container.



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