Roll-Out Sugar Cookies are soft, sweet, and perfect for any occasion! You can cut them into fun shapes and decorate them with icing and sprinkles, making them a hit at parties!
Honestly, who doesn’t love playing with cookie dough? I always sneak a piece before they even make it to the oven! 😄 These cookies are super easy to make and fun to share!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies, giving them structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free baking flour blend.
Butter: Unsalted butter is preferred, as it allows you to control the salt in the recipe. If you’re dairy-free, try using a vegan butter alternative in the same measurement.
Sugar: Granulated sugar is essential for sweetness and texture. You can substitute half with brown sugar for a slightly richer flavor, or use a sugar alternative if you’re reducing sugar intake.
Egg: This helps bind the ingredients together. For a vegan option, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until gel-like) for every egg.
Extracts: Vanilla adds flavor, and almond extract gives a nice touch. If you don’t have almond, you can just stick with vanilla or use lemon extract for a fresh twist.
What’s the Best Way to Roll Out Cookie Dough?
Rolling out cookie dough perfectly can be tricky. To start, ensure your dough is well-chilled but not too hard. Here’s how to roll it out smoothly:
- Flour your surface and rolling pin well to prevent sticking.
- Roll out to about 1/4-inch thick, rolling from the center outward in all directions.
- If the dough starts to stick, sprinkle a little more flour on top.
- Use cookie cutters quickly to get your shapes, pressing firmly but not twisting to ensure clean edges.
- Transfer shapes onto the baking sheet using a metal spatula for easy movement.
Don’t forget, if the dough becomes warm during the process, pop it back in the fridge for a few minutes! This will help maintain the shape while baking.
Roll-Out Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 tablespoons milk
For Decoration:
- Colored sanding sugar or sprinkles (optional)
Time Needed:
This recipe takes about 20 minutes of preparation time, plus at least 1 hour for chilling the dough. Baking the cookies will take an additional 8-10 minutes. Overall, you can expect about 1 hour and 30 minutes from start to finish, including cooling time!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This helps distribute the baking powder and salt evenly. Set this mixture aside for later.
2. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to cream the softened butter and granulated sugar together on medium speed. Continue mixing until the mixture is light and fluffy, which should take about 3 minutes.
3. Add Wet Ingredients:
Now, add the egg, vanilla extract, and almond extract (if you’re using it) to the butter mixture. Beat until everything is well combined.
4. Combine the Mixtures:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined; you don’t want to overmix here!
5. Chill the Dough:
Divide the dough into two equal parts. Shape each half into a disk and wrap them in plastic wrap. Refrigerate them for at least 1 hour, or until they’re firm enough to roll out.
6. Preheat and Prepare the Baking Sheets:
While the dough is chilling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to make cleanup easier.
7. Roll Out the Dough:
Take one disk of dough out of the fridge and place it on a lightly floured surface. Roll it out to about 1/4-inch thick. Use cookie cutters to cut out shapes and place them on the prepared baking sheets about 1 inch apart.
8. Add Decorations:
If you’d like, sprinkle colored sanding sugar on top of the uncooked cookies. You can also wait to decorate with icing after they’ve baked and cooled.
9. Bake:
Bake the cookies in the preheated oven for 8-10 minutes. You want to take them out when the edges just start to turn golden, as this will keep them soft.
10. Cool the Cookies:
After baking, let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely.
11. Decorate and Enjoy:
Once the cookies are cool, you can decorate them with icing and more sprinkles if you’d like. Enjoy the delicious cookies on their own or share them with friends and family!
These cookies keep well in an airtight container for up to a week and are perfect for holiday celebrations or gifting!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Just ensure that it contains xanthan gum, which helps mimic the texture of regular flour.
What Should I Do If My Dough is Too Sticky?
If your dough feels too sticky to roll out, sprinkle a little more flour on the surface and on the dough itself to help absorb the moisture. Alternatively, chill the dough for an additional 30 minutes to firm it up before rolling.
How Do I Store the Cookies After Baking?
Once completely cooled, store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you want, you can also freeze them; just layer between parchment paper before placing them in an airtight freezer bag to prevent sticking.
Can I Make the Dough in Advance?
Yes! You can make the dough up to 2 days in advance. Just wrap it tightly in plastic wrap and refrigerate. If you need to store it longer, freeze the wrapped dough for up to 3 months. Thaw in the refrigerator before rolling out.
