This basic sugar cookie recipe is viral for a reason; it is easy to make using simple ingredients and the result is a soft and chewy cookie.
This simple sugar cookie is a perfect drop-style cookie. It is soft, tender and just chewy enough which adds great texture.
Recipe highlights
These easy sugar cookies need no chill time and they do not spread during baking.
For this classic sugar cookie recipe you only need some simple pantry staples and an easy icing for decorating.
These are the cut out Christmas classic cookie that everyone enjoys during the holidays.
Tips for recipe success
The key to making these sugar cookies perfect is using milk powder. This ingredient makes the dough tender and prevents it from spreading even when the dough isn't chilled.
This amazing cooking tip comes from Dan Langan in his book Bake Your Hear Out. I highly recommend his book for all things baking.
Ingredients for soft sugar cookies
- Butter: Use unsalted, softened butter.
- Egg: This recipe calls for egg yolk only.
- Vanilla extract.
- Sugar.
- All-purpose flour.
- Milk powder.
- Baking powder.
- Salt.
- Citrus zest: Lemon or orange work perfectly.
For the royal icing I used meringue powder, confectioners' sugar, water and gel colors.
Basic sugar cookie recipe
Equipment
- 1 Light color baking sheet
- 1 Offset spatula
- 1 Stand Mixer
- Cookie cutters
Ingredients
- 1 cup Unsalted butter at room temperature. 226 grams/2sticks
- 1 cup Granulated sugar 200 grams
- ⅔ cup Dry milk powder
- ¼ cup Confectioners' sugar
- 1 ½ teaspoons Baking powder
- 1 ½ teaspoons Salt
- ½ teaspoon Lemon or orange zest
- 2 Egg yolks Cold
- 1 tablespoon Vanilla extract
- 2 ¾ cups All-purpose flour 360 grams
Royal icing
- 2 teaspoons Meringue powder
- 2 Tablespoons Water Plus more as needed
- 2 cups Confectioners' sugar
- ½ teaspoon Almond extract Can substitute for vanilla extract
- Gel food coloring
Instructions
- Preheat the oven to 375°F with a rack in the center.
- In the bowl of a stand mixer with the paddle attachment, add the butter, sugar, milk powder, confectioners' sugar, lemon or orange zest and milk powder.
- Beat on medium speed for 2 minutes until the ingredients are well combined.
- Scrape the bowl with a silicone spatula. Add the egg yolk and vanilla extract. Beat on medium until combined.
- Add the flour and mix on low until just combined. Finish forming a dough ball with your hands.
- Roll out the dough on 2 pieces of parchment paper. I like to roll the dough about ¼ inch thick for these cookies but you can roll it thinner for a crispier finished product.
- Cut the cookie shapes and use an offset spatula to transfer them into a baking sheet. Use a light color baking sheet (silver preferably).
- You can re roll any cookie scraps into a ball and repeat the process.
- Bake the cookies for about 9 minutes for a soft cookie and up to 12 minutes for a more snappy texture.
Royal icing
- In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients and beat on high for 5 minutes.
- Divide the icing into small bowls and add gel food coloring of choice to each bowl.
- Add a teaspoon of water to the colored icing as needed to thin it out to the right consistency. If you add too much water, add back a tablespoon of confectioners' sugar.
- I used a small butter knife to add the icing to my cookies and spread it evenly around. You can use a pipping bag for a more detailed application.
- The consistency of the icing should be not too thick or too thin in order to have it stick to the cookies. Use a toothpick to spread the icing around the edges of the cookies.
- Decorate with Christmas sprinkles and allow the icing to set on a baking rack before storing the cookies.
- Cookies can be stored in an airtight container for up to a week.
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