Crisp-Buttery Sugar Cookies

Awe Sugar Cookies, the classic cookie. Everyone has a recipe (many passed down from generations of bakers). Some recipes are soft, chewy, and perfectly sweetened. Not mine. Hold on, hear me out, yes, this cookie is perfectly sweetened, but it’s also a buttery, crisp cookie. It’s that cookie you eat with coffee, milk, or hot chocolate, it snaps as you bite, but it’s not hard, and neither is this recipe!

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How to Make These Sugar Cookies

This process is very simple and much like many other cookie recipes, the key is in cooling the dough. Once to help prevent the butter from melting and make cutting the dough easier, then again after cutting the shapes just before baking to help keep the shape and prevent too much spreading.

If you just want the recipe itself and missed the “jump to recipe” button at the top, keep scrolling.

Baking Instructions

Step 1: Make the Dough

The first step in this sugar cookie recipe is making the dough, which is simple and completed in about 10 minutes! First and foremost, make sure all your ingredients are at room temperature, this is KEY. Start by whisking together all the dry ingredients in a small-medium mixing bowl and set aside. Then, cream the butter and sugar together, next add eggs, and vanilla, and beat again. Slowly add the flour to the butter (about ½ cup or so at a time), and mix until incorporated.

Step 2:

For Cut Out Cookies

First, Chill the Sugar Cookie Dough

If you plan on cutting shapes out, separate the dough into two equal portions and form them into flat, round discs. Wrap the dough tightly in plastic wrap and chill in the fridge for at least 2 hours. You can also chill it overnight as well. If you are chilling longer than that, I recommend putting the wrapped dough discs in an airtight container or ziplock bag to ensure no air can get in and dry the dough out.

Next, Roll the Dough

Once it chilled and you are ready to cut out shapes, remove one dough disc from the refrigerator. Place it on a well-floured surface and roll until it’s about ¼ to ½” thick whichever suits your taste. One note: thicker cookies will be a bit softer!

CUT OUT SHAPES

Next, use your favorite cookie cutters to cut the rolled sugar cookies into the shapes you want. Because of the timing of this post, the Christmas theme was chosen. These, however, are perfect for every holiday, so pick whatever is your fancy.

Use a very thin offset spatula to transfer the cutout sugar cookies from the floured surface to a lined baking sheet.

After you roll & cut the sugar cookies you will have some scraps left over that you will re-shape into a flat disc, roll it out, and cut more shapes. You can roll and cut the dough 3 times (or two re-rolls) before it’s considered overworked. That means, with the two discs you can roll and cut 6 times total (3 for each disc) before you should just roll them into balls and press gently for simple circle cookies.

Before Baking Decorating

• We used letter stamps for the reindeer-shaped cookies to stamp the names of Santa’s Reindeer onto the cookies.

• If you so choose, you can use sanding sugar (see images below) instead of or with frosting. To ensure the sugar sticks, use a pastry brush and brush the unbaked sugar cookies with a little bit of milk or cream before using the sanding sugar.

For Simple Cookies (not cut out)

Scoop the Cookies

Using a 3-tablespoon cookie scoop, scoop and set on a lined baking sheet about 1 inch apart or so. Gently press down on the balls of dough.

Step 3: Chill the Dough Once More

Freeze the cookie dough for about 15-20 minutes, just to help set and not create spreading.

Step 4: Bake and Cool

Bake until a light golden color, creating a nice crisp but not hard cookie.

Let the cookies rest on the baking sheet for about 3 minutes, then use a spatula to transfer them to a wire cooling rack to cool completely!

After Baking Decorating:

Once the cookies are completely cooled, decorate them with your choice of icing/frosting.

Did you try it, have questions?

Please leave your feedback and rate this cookie recipe using the star icons on the recipe card. Your input would help me improve this and future recipes. Thank you!

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Want more fun recipes to make this holiday season? Try any of these treats to add to your cookie/dessert platter

• Matcha Almond Butter Thumbprint Cookies
• Chinese Almond Cookies
• Recipe: Peppermint Brownie
• Strawberry Heart Marshmallows

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