I wanted to share the roll out sugar cookie recipe that I use. Note that I didn’t say ‘MY’ recipe. That’s because I didn’t create it with any trial and error, so I can’t claim it as my own. It is very unfortunate, however, that I can’t credit the person who DID make up this recipe because I wrote a few different ones down on a piece of paper after an internet search, but didn’t think to write the source of each at the time. I only ever tried this one because it worked so well the first time (and every time since), so I never felt the need to experiment further. Just like with the chocolate cake recipe I use.
I have made some ingredient and procedural changes from the original, so I guess this is now ‘MY’ version. I use salted butter and omit the added salt from the original ingredient list. I’ve read many times that you should use unsalted butter for cookies, but I am not 100% sure of all the reasoning behind it and have had luck using salted, so continue to do so. I also use more vanilla (original recipe was 1¼ tsp), which I add after the eggs (original recipe had it added after the flour) because I don’t want to have any further mixing after the flour is incorporated. And I don’t sift my flour. I also like to separate the dough into more discs for refrigeration (original recipe called for 2). It works better for me when rolling to use that size of disc, and I can leave more of it in the fridge while I am rolling and cutting. This is definitely important when it’s hot and humid here in Houston.
Roll Out Sugar Cookies
2 cups (4 sticks) salted butter, room temperature
2 cups granulated white sugar
2 eggs
2 tsp vanilla
6 cups flour
- beat butter and sugar until pale and fluffy
- beat in 2 eggs
- add vanilla
- slowly add flour
- separate into 4 discs, wrap in cling wrap, and refrigerate for a minimum of 45 minutes
- roll to ¼” thick *
- cut out cookies and freeze on baking sheet for 15 minutes
- bake at 325 for 12-14 minutes **
- let cookies cool on baking sheet for 10 minutes before transferring them to a wire baking rack to cool completely.
* I use dowels to guide my rolling pin so that I get consistent thickness.
** Note that you don’t want any browning on the cookies. Smaller cookies will bake faster, so you may only need 10 minutes. I only ever need to go the full 14 minutes for larger cookies on my Silpat. For any baking on parchment, I am closer to the 12 minute mark. I’d recommend setting your timer to 10 minutes and then watch through the window for the first hint of browning and take them out.
Royal Icing
The royal icing recipe I use is slightly modified from the Wilton recipe. I have tried two other recipes/methods I found online, but had the best luck with this Wilton recipe.
4 cups (approx. 1lb) confectioners’ sugar
3 Tbsp meringue powder
5 Tbsp warm water
1 tsp vanilla
With the paddle attachment of a stand mixer on low speed, mix the dry ingredients and then add the water and vanilla and mix until stiff peaks form and the moist ‘shine’ is gone (approx. 7-10 minutes).
Notes:
- If I am doing a full recipe of cookies, I double the icing recipe.
- The consistency of the icing at this point is not suitable for decorating cookies, so I use the strategies of Sweetsugarbelle to get my piping, flooding, and ‘puffy’ icing consistencies.
Kim
Thank you!! I was going to ask you for your recipe after devouring the pretty butterflies Friday night. I’m going to try it for Easter!
Kim
Now I just need some decorating tips;)
Becky {Rebecca Cakes & Bakes}
Something tells me that you will do some pretty great cookies!
pollysplayground
i think i’ll have a very hard time finding meringue powder here… but i will definitely try your sugar cookie recipe! can i freeze a portion of the dough to use later?
Becky {Rebecca Cakes & Bakes}
I guess meringue powder will have to be on the list next Christmas! I have never frozen the dough, and I have read differing opinions about how and to what extent the cookie taste and texture are affected. It seems as though some people successfully freeze the dough in disks or as cut out cookies pre-baking. I just haven’t attempted it yet. I have frozen the cookies shortly after baking, and when they are thawed, they are still a great taste and texture.
Anthea
I got my mum and sister to help me make miffy sugar cookies for Sylvie’s first birthday – that was the first and last time. we all got so stressed with the rolling out (and sticking) of the dough! great idea re the dowels to control the thickness of your dough.
Becky {Rebecca Cakes & Bakes}
Yes, the dough can definitely get sticky in September in Houston!!
Kristyne
How many cookies, on average, do you get per batch? I know it varies depending on the cutters being used, but do you have a guesstimate?
Becky {Rebecca Cakes & Bakes}
Great question, K! A full batch should yield between 5-6 dozen if the cutters are a mix of 2-3.5 inches.
I have some notes from the early days last fall when I was making batches for the first time!
A full batch made:
– 73 bibs, bottles, baby buggies, dolphins, jelly fish, sea stars, and whales
– 61 Thanksgiving collection (turkeys, pumpkins, leaves, circles, and squares)
– 63 Christmas collection 2013
– 79 Christmas collection 2014 (included 1 dozen each of bigger Santa hats, mid size trees and snowflakes, smaller ornaments and candy canes plus some others)
A half batch:
– 32 wedding dresses and cakes
– Valentine collection (28 regular size and 12 small)
– 20 large gingerbread men