Description
These sugar cookies are a classic treat, perfect for holidays, special occasions, or just a simple sweet craving. This recipe delivers a soft, slightly chewy cookie with a delightful vanilla-lemon flavor. The dough is easy to work with, making it ideal for cutting out shapes and decorating.
Ingredients:
- 5 1/2 Cups All-Purpose Flour
- 3 Cups Granulated Sugar
- 4 Large Eggs
- 1 Pound (4 sticks) Salted Butter, at room temperature
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Lemon Extract (or Almond Extract)
Preparation:
Step 1: Cream Butter and Sugar
In a large mixing bowl, or the bowl of a stand mixer, combine the softened butter and granulated sugar. Beat together at medium speed until the mixture is smooth and creamy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
Step 2: Add Eggs and Extracts
Slowly add the eggs, one at a time, to the butter and sugar mixture. Beat well after each addition until fully incorporated. Continue to beat the mixture until it becomes light and fluffy. This will help create a tender cookie. Add the vanilla extract and lemon extract (or almond extract) and mix until well combined. The extracts enhance the flavor of the cookies, giving them a delightful aroma and taste.
Step 3: Incorporate Flour
Reduce the mixer speed to low. Gradually add the all-purpose flour, one cup at a time, to the wet ingredients. Mix until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Once the flour is mostly incorporated, increase the speed slightly to ensure everything is well mixed and forms a cohesive dough.
Step 4: Chill the Dough
Remove the dough from the mixing bowl and wrap it tightly in plastic wrap. Flatten the dough into a disc shape. Refrigerate for at least 2-3 hours, or preferably overnight. Chilling the dough allows the gluten to relax, making it easier to roll out and prevents the cookies from spreading too much during baking.
Step 5: Roll, Cut, and Bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use your desired cookie cutters to cut out shapes. Place the cut-out cookies onto the prepared baking sheets, leaving a little space between each cookie.
Bake in the preheated oven for 6-8 minutes, or until the edges are lightly golden. Keep a close eye on the cookies to prevent them from burning.
Step 6: Cool and Decorate
Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, you can decorate them with frosting, sprinkles, or any other desired decorations.
Why You’ll Love This Recipe
- Simple and Easy: This recipe uses basic ingredients and straightforward instructions, making it perfect for beginner bakers.
- Versatile: The dough is ideal for cutting out shapes, making it great for holidays and special occasions.
- Delicious Flavor: The combination of vanilla and lemon (or almond) extracts creates a delightful, classic sugar cookie flavor.
- Soft and Chewy: These cookies have a perfect balance of softness and chewiness that everyone will love.
- Freezable: The baked cookies can be frozen for future enjoyment, and the dough can also be frozen for later use.
Serving Suggestions:
- Serve these cookies with a glass of cold milk or a cup of hot cocoa.
- Decorate them with royal icing and sprinkles for festive occasions.
- Package them in decorative tins or boxes to give as gifts.
- Enjoy them as a sweet treat after a meal or with an afternoon coffee.
Tips:
- Make sure your butter is at room temperature for easier creaming.
- Don’t overmix the dough to prevent tough cookies.
- Chill the dough thoroughly before rolling it out to prevent spreading.
- Use parchment paper or silicone baking mats to prevent sticking.
- Let the cookies cool completely before decorating.
- For best results, use fresh extracts.
Preparation Time: 30 minutes
Cook Time: 6-8 minutes
Total Time: 2-3 hours (includes chilling time)
Nutritional Information:
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
- Calories: Approximately 200-250 per cookie
- Protein: 2-3 grams
- Sodium: 50-70mg
Conclusion
These easy sugar cookies are a delightful treat that’s perfect for any occasion. With simple ingredients and straightforward instructions, you’ll be able to create soft, delicious cookies that everyone will enjoy. Whether you’re baking for a holiday, a party, or just a sweet craving, this recipe is sure to become a family favorite. Enjoy the process of baking and decorating these cookies, and savor the delicious results!
Questions and Answers About This Recipe:
- Can I use unsalted butter instead of salted butter? Yes, you can use unsalted butter. If you do, add 1/2 teaspoon of salt to the dry ingredients to balance the flavors.
- Can I freeze the sugar cookie dough? Absolutely! Wrap the dough tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 2-3 months. Thaw the dough in the refrigerator overnight before rolling and baking.
- What can I use if I don’t have lemon extract? If you don’t have lemon extract, you can use almond extract or simply increase the amount of vanilla extract to 2 tablespoons. You can also use lemon zest for a fresh lemon flavor.
- Why are my sugar cookies spreading too much when baking? Spreading can be caused by several factors: the butter being too soft, not chilling the dough enough, or overmixing the dough. Make sure your butter is at room temperature but not melted, chill the dough for at least 2-3 hours, and avoid overmixing.
- How do I store the baked sugar cookies? Store the baked sugar cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you live in a humid environment, consider adding a piece of bread to the container to absorb excess moisture and keep the cookies from getting soggy.
