Cut out sugar cookies are the perfect cookies to use as a base and for decorating. They hold their shape and are delicious!
When I decorate cookies, these cut out sugar cookies are really my go-to recipe. They are my absolute favorite. I specifically choose this cookie recipe because they hold their shape so well while baking. Nothing is more annoying than when you’ve put a lot of effort into cutting cookies into a nice shape only to find out after baking that the cookies have deformed.
So you don’t have to worry about that with this recipe, this is really a recipe for making cookies that hold their shape. The reason that sugar cookies hold their shape so well is because of the amount of flour in the recipe; a relatively large amount of flour goes into the sugar cookie dough. Therefore, these cookies taste best with a layer of royal icing or some other fun cookie decoration.
BAKING TIP! Want to know why you should chill your cookie dough? In this article I will explain everything about why chilled cookie dough works best.
If I deviate from this basic vanilla sugar cookie recipe at all, it is usually for a different flavor variation. For example, it can be really fun to make chocolate sugar cookies by replacing 10% of the flour with cocoa.
And in the fall and winter, of course, gingerbread cookies are a favorite. Each of these variations holds its shape just as well as the basic recipe below. So you can enjoy different flavors as you get started with cookie decorating!
The nice thing about baking sugar cookies is that you end up decorating them, of course. This can be done with a simple powdered sugar and liquid (milk or water) glaze, melted chocolate, or royal icing. Actually, I always go with royal icing and occasionally chocolate.
If you want to melt a small amount of chocolate for decorating, check out my hack for melting chocolate in a piping bag.
Don’t feel like decorating? Try adding chocolate chips in the dough and make chocolate chip sugar cookies!
I prefer to use all-purpose flour for cookies, but wheat flour works well too. Some cookie recipes call for a specific type of flour, in which case, of course, you use the flour called for in the recipe.
Cookies always come out of the oven soft. So you cannot rely on touch to determine when they are done. With cookies, you basically have to rely on the recipe and your own judgement. With natural cookies that are light in color (no cocoa powder or spices), you will see that they get golden brown edges.
Ha, I have an unbelievable amount of cookie cutters in the house. All shapes and sizes, you name it, it’s in my drawer. One thing that comes in handy is a set of round cutters with different diameters. I also have this set of 101 Wilton cutters, which is a nice base to have around the house.
Sure you can. Wrapped in an airtight container, you can store cookie dough in the refrigerator for up to a week. In the freezer, you can keep it much longer, up to three months.
Personally, I prefer to use vanilla sugar. If you want to replace it with vanilla extract or paste, you can (2 teaspoons), but you will have to replace the 50 grams of vanilla sugar with caster sugar.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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