I’ve been baking sugar cookies for years now and every single year I tell my husband “this is the last time that I ever make sugar cookies” and the next year I always make them anyway. Sugar cookies have always been time consuming and I was never satisfied by how they turned out.
This year was different. Loïc, my little 3 and a half year old wanted to help out. He loved putting flour all over the table and pressing the cookie cutters against the dough to make shapes appear. We had so much fun. I guess that’s the trick, sugar cookies are not meant to be made alone. Now I know
These sugar cookies are soft and cakey. They will keep their shape but also puff up just enough to make your mouth happy.
Soft Sugar Cookies
- 2 c flour
- 1½ tbsp baking powder
- 1½ tsp salt
- ½ c butter, tempered
- ¾ c sugar
- 2 eggs
- 1 tbsp milk
- 1 tsp vanilla
- In a bowl, sift flour, baking powder and salt. Reserve
- In a large mixing bowl beat the butter and sugar until creamy and fluffy. Add the eggs one at a time until incorporated. Incorporate the milk, vanilla and dry ingredients until combined.
- Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours (I actually froze mine for 2 weeks and thawed it for a day in the refrigerator).
- Preheat oven to 400°F. Line baking sheets with parchment paper.
- Roll to ¼” thickness on a floured surface and cut with cookie cutters. Transfer shapes baking sheet and bake for 5-7 minutes just until set (less if your baking sheet is dark and more if your baking sheet is light).
- Let cool completely before decorating.
Royal Icing recipe and technique can be found on Annie’s Eats. I replace a tsp of water with clear vanilla or almond extract. I find it tastes better.
I used Epicure’s Luxe Decorator to decorate my cookies.
Cookie recipe from my friend Suzanne’s grand-mother.