My Sugar Cookies are 100% Old Fashioned Goodness, they don’t call them The Best Sugar Cookies Ever without reason . The ingredients are simple ingredients most of you have in your pantry now. All you need is flour, sugar, unsalted real butter, vanilla, baking powder, and salt. Add some Cream Cheese Frosting and sprinkles… How simple is this list? You are definitely ready to get started on making the” Best Sugar Cookies Ever.”
What makes my Sugar Cookies The Best you ask? It’s all about the ingredients and how you handle them when baking. Let’s talk about some of the ingredients I will be using today to make these fantastic Sugar Cookies so that you will understand their importance in the cookie dough scheme of things.
Multi-purpose flour is also called “Plain Flour” it is a mix of soft and hard wheat that professional bakers often use for dense more sturdy baked goods or loaf cakes such as a pound cake due to it producing a more coarse crumb texture. That, of course, makes it perfect for cookies.
Fresh eggs at room temperature are important when making your cookie dough or even baking period. What is the method of madness behind this tidbit? The egg yolks and whites will combine easier and will distribute more evenly into your cookie batter. If you don’t have time to wait you can accomplish making them room temperature by placing them in warm water for about 10 to say 12 minutes.
Real Unsalted Butter that has been softened not only mixes into the dry ingredients better, it also makes cookies more chewy and moist tasting. Who doesn’t love moist chewy cookies? Is that even a question on anyone’s mind?
Vanilla Bean Extract is very, very important when making a Great Sugar Cookie. Why do you ask? Real vanilla is made straight from the vanilla bean. Its flavor is definitely richer, more complex, and has more depth. I have to tell you it’s worth the extra 1-2 dollars every time.
Baking Powder will give these tasty cookies a slight rise. When using baking powder, be sure you aren’t using last years baking powder. While it will last in a cool dry place for a lengthy amount of time, it’s best used when fresh.
Coarse salt is a must… Salty and sweet flavors always go really well together, we use coarse Kosher Salt. I think we all know by now, I use Kosher salt for almost everything. “ Hello, my name is Heidy McCallum and I’m a Kosher Salt Addict ”
Labor Day is just around the corner now… I want to get in the last of the bright multi-color recipes while getting warmed up for “Pumpkin Everything” and Fall Baking. Here in Haines City, Florida we won’t be phased by cool weather till almost November when we get our first cool-down… Even then we will only drop to the 60’s on most nights till we hit December.
This recipe is the perfect way to start getting warmed up being it’s Sugar Cookies and you can pretty much design them any color you like by tinting the frosting with a bit of food coloring or gel. The sprinkles can be any shape or color you desire as well. I chose to keep my icing simple and a clean white to bring out that fun looking star sprinkles. Below you will my Best Sugar Cookies Ever Recipe that will come in handy all year long!
Best Sugar Cookies Ever Recipe
- 1 and 3/4 sticks of Real unsalted butter.softened
- 2 ounces of cream cheese.softened
- 1 tablespoon Vanilla Bean extract
- 2 large eggs,room temperature
- 1 egg yolk, room temperature
- 1 and 1/4 cups of granulated sugar
- 3 cups multi-purpose flour
- 1 and 1/2 teaspoon of baking powder
- 1 teaspoon of kosher salt
- Cream Cheese frosting, your brand
- edible candy sprinkles
Important notes and tips
There are a few things that will need to be mentioned or may be noteworthy that I would like to mention before we get started actually making the Best Ever Sugar Cookies today.
Sometimes a Heavy-duty stand mixer is not in the budget being they run approximately $199.99 and up in most stores, what can you do? Do you have a food processor? If you answered yes, perfect! They work excellent believe it or not. Trust me in my early 20’s I did not own many small kitchen appliances, so I learned to adapt and overcome little obstacles. Worst case scenario,you can use any hand-mixer as well.
Chilling the cookie batter is important, so you can actually make the batter ahead of time and place in your refrigerator till ready to use. Why is chilling the cookie batter important? Letting the Sugar Cookie dough chill in the refrigerator makes it easier to handle and really brings out the butter flavor since the ingredients have had time to hang out with one another and meld those wonderful flavors together. How long should you chill them? I have learned from experience that 3 hours or more in a refrigerator really brings up the flavor level of any cookie.
Can I freeze the batter to use them for later? Absolutely, all you need to do is roll dough into a ball or even a log if desired, wrap extra tightly with plastic wrap and store in a well-sealed ziplock freezer bag till ready to use.
What if I don’t own cookie cutters? No worries there are 3 ways to bypass the whole cookie cutter issue. Dip a narrow glass in flour after rolling out the Sugar Cookie Dough Wa-la you have a round cookie cutter. Don’t want to be troubled with rolling out the dough and using cookie cutters? Roll batter into a log, chill, and slice evenly. Last but not least roll chilled batter into evenly measured balls and place on baking sheet.
Cookie sheets :The best cookie sheets are Heavy-duty insulated ones …They tend to bake evenly and not cause burnt bottoms…if you can invest in at least one (You can always make a few rounds of cookies in your oven)
All ovens vary so keep an eye on your cookies better to be on the safe side.
Directions for Sugar Cookies
- Preheat oven to 325
- In a Heavy-duty Stand Mixer, Food Processor, or glass bowl combine sugar and butter and cream cheese; beat until creamy. Add eggs and vanilla; beat well.
- Add all dry ingredients; gradually add to creamed mixture until completely blended.
- On a lightly floured surface, roll dough to a 1/4-in. thickness. Cut with holiday cutters dipped in flour. Using a floured spatula, transfer cookies to ungreased baking sheets. Bake 13 minutes. Cool on wire racks. (Also see notes for other methods)
- Frost cookies with Cream Cheese icing and add candy sprinkles.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms, please use share buttons provided.