Oh my goodness, where do I even begin? Remember those perfectly frosted, melt-in-your-mouth sugar cookies your grandma used to make? The ones that always seemed to magically appear on the kitchen counter, especially around the holidays? Well, this recipe, my friends, is *the* one. It’s the very same recipe my grandma, Nana Rose, guarded with her life (almost!). I can still picture her in her apron, flour dusting her cheeks, humming along to the radio while she rolled out those perfect little circles. And let me tell you, this **sugar cookies recipe** is a game-changer. Forget those dry, crumbly cookies you might have had before. These are soft, buttery, and seriously addictive. This recipe is also pretty quick and easy, not requiring hours in the kitchen – a major win when you’re craving something sweet but don’t want a huge baking project.
What is My Grandma’s Sugar Cookies recipe?
Think of these sugar cookies as the perfect blank canvas for your cookie dreams! They’re essentially a classic, slightly sweet cookie with a wonderfully soft texture. The magic is in the simplicity, really. It’s all about the right balance of butter, sugar, and a touch of vanilla, baked to golden perfection. You can eat them plain, which is delicious, but the real fun comes with the frosting and decorations. My Nana always said a sugar cookie is a party, and you get to choose your own party decorations! They’re the kind of cookie that brings back happy memories of childhood, family gatherings, and the simple joy of baking. It is a traditional **sugar cookies recipe**, that I have altered a little bit to give it my personal touches.
Why you’ll love this recipe?
First and foremost, the flavor! These cookies are unbelievably delicious. The balance of sweetness, vanilla, and a hint of salt is just perfect. They’re not overly sweet, so you can easily eat a few (or a dozen, no judgment here!). Then, there’s the simplicity factor. Honestly, this recipe is so easy to follow, even a beginner baker can master it. It’s a lifesaver on busy weeknights when you need a sweet treat in a hurry. What I love most about this **sugar cookies recipe** is its versatility. You can shape them into any form you like – circles, hearts, stars, or even more elaborate shapes using cookie cutters. They’re also incredibly cost-effective. You probably already have most of the ingredients in your pantry! Compare them to a brownie recipe or chocolate chip cookies recipe and you’ll see the value and ease of this one. And let’s not forget the smiles they bring. My kids ask for these sugar cookies all the time, especially around birthdays and holidays. There’s just something magical about a homemade cookie, right? I’ve also been told they’re perfect to bring to a party.
Quick Overview
The process is straightforward: Cream together butter and sugar, add eggs and vanilla, mix in the dry ingredients, chill the dough, roll it out, cut out shapes, and bake. The secret is in the details, of course, which I’ll get into later. The chilling step is crucial for the perfect texture, but it’s a short chill so don’t be worried. And the best part? The frosting and decorating! Let your creativity flow. This **sugar cookies recipe** is a blank canvas for your imagination.
Ingredients
For the Main Batter:
- 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *really* softened, not melted. I usually take it out of the fridge about an hour before I start, or I zap it in the microwave for about 10 seconds at a time until it’s just right.
- 1 1/2 cups granulated sugar: Nothing fancy here. Just plain old-fashioned sugar.
- Two large eggs: Room temperature is best for even mixing. If you’re in a hurry, you can place them in warm water for ten minutes.
- What is the magic of pure vanilla extract? The better the vanilla, the better your cookies will taste.
- 3 cups all-purpose flour: Make sure to measure it correctly! I like to spoon the flour into a measuring cup and then level it off with scrubbing.
- 1 teaspoon baking powder: This helps with the slight rise.
- 1/2 teaspoon salt: Enhances all the flavors.
For the Frosting:
- 4 cups powdered sugar: Sift it to avoid lumps!
- 1/2 cup (1 stick) unsalted butter, softened: Same as the cookies, make sure it’s soft.
- 1/4 cup milk or heavy cream: Adjust to your desired consistency. I usually start with milk.
- What is the best vanilla extract?
- Food coloring (optional): Gel food coloring gives the best results, with vibrant colors.
For the Glaze:
- 2 cups powdered sugar: Again, sifted is best!
- 3-4 tablespoons of milk or water: 1 tablespoon per cup: Adjust to reach your desired consistency (thicker for drizzling, thinner for dip).
- 1/2 teaspoon vanilla extract or almond extract: Choose your favorite flavor!
How do I follow step
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This is a must-do! It prevents the cookies from sticking and makes cleanup a breeze. Trust me, you’ll thank me later. If you don’t have parchment paper, you can lightly grease the baking sheets. I always do this before I start to make sure everything is ready to go when the dough is ready.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This is just a quick step to make sure everything is evenly distributed. Set it aside for later. I always feel like this is a good way to get a head start and feel accomplished!
Step 3: Mix Wet Ingredients
In a large bowl (or the bowl of your stand mixer, if you’re lucky enough to have one!), cream together the softened butter and granulated sugar until light and fluffy. This can take a few minutes, so be patient. You want the mixture to be pale and airy. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next. This step is very important, it’s the base to make sure the **sugar cookies recipe** turns out perfect.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you not overmix? If you overmix gluten in the flour, it can make the cookies tough. If you want to add nuts or sprinkles to the dough, do it now!
Step 5: Prepare Filling
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. What is a crucial step? How do you chill cookies to prevent them from spreading too much while baking? I’ve learned this the hard way – don’t skip the chill! If your dough is too firm to roll, let it sit at room temperature for 5-10 minutes. If you have a rolling pin, place it on ice and freeze it for up to 2 days. Is it necessary to cook for 5 minutes to soft
Step 6: Layer & Swirl
Once chilled, roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes. Place the cookies on the prepared baking sheets, leaving a little space between each one. What is the best way to make cookies? Gather the scraps, reroll the dough, and cut out more cookies until all the cookies are used. I usually like to use a variety of shapes, especially around the holidays. My kids get so excited to see what’s coming out of the oven!
Step 7: Bake
Bake for 8-12 minutes, or until the edges are lightly golden. The baking time can vary depending on your oven, so keep an eye on them! You want the cookies to be set but not overly browned. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. I always test a cookie on the way out of the oven – you know, quality control! This **sugar cookies recipe** always works well, as long as you follow the steps.
Step 8: Cool & Glaze
While the cookies are cooling, make the frosting. In a large bowl, beat together the softened butter and powdered sugar until smooth. Gradually add the milk or heavy cream, mixing until you reach your desired consistency. Stir in the vanilla extract. If you’re using food coloring, add it now. For the glaze: In a small bowl, whisk together the powdered sugar, milk or water, and vanilla or almond extract until smooth. Adjust the consistency as needed. You can make it thicker for drizzling or thinner for dipping. Once the cookies are completely cool, frost or glaze them. I think a perfect frosted cookie is the end goal!
Step 9: Slice & Serve
What do you decorate cookies with? Frosting, sprinkles, or whatever your heart desires! Let the frosting set before stacking or storing the cookies. What are the best cookies to serve at room temperature? Why is the aroma so good in the kitchen?
What is the best way to serve it?
What are the possibilities? Sugar cookies are versatile. They can be enjoyed in many ways.
For Breakfast:What are some good side dishes to serve with coffee and fresh fruit? What are some good ways to start the day with a smile. I love to serve these on Sunday mornings.
For Brunch: Arrange the cookies on a pretty platter alongside other brunch favorites, like croissants, fruit salad, and mimosas. They add a touch of sweetness to your brunch spread.
As Dessert:Serve these sugar cookies with hot fudge sauce and ice cream for a delicious treat. What are some of the What is the best way to end a dinner party?
For Cozy Snacks:What are some comforting snacks to have on a chilly evening? What is the best way to enjoy sugar cookies?
And let’s not forget about gifts! What is a good gift to give as scrumptious birthday gift? They’re always a hit, especially during the holidays. We have a family tradition of decorating cookies together on Christmas Eve, and I hope you enjoy it as much as I do. I want to pass on my own children. In our family this **sugar cookies recipe** is something we all cherish.
Top Tips for Perfecting Your Sugar Cookies
Over the years, I’ve learned a few tricks to make these cookies even better. Here are a few things to keep in mind:
Butter Prep: The key to tender cookies is starting with softened butter. If you forget to take it out of the fridge, don’t fret! You can soften it in the microwave, but be careful not to melt it. It should be soft enough to press with your finger, but still hold its shape.
Mixing Advice: Don’t overmix the dough once you add the dry ingredients. Overmixing can develop the gluten, resulting in tough cookies. Mix just until everything is combined. If you’re using a stand mixer, stop mixing as soon as the flour disappears.
Rolling Techniques: When rolling out the dough, use a lightly floured surface. If the dough is sticking, add a bit more flour, but be careful not to add too much. Aim for a thickness of about 1/4 inch for the perfect balance of soft and crisp.
Ingredient Swaps: I’ve experimented with different ingredients over the years. You can try using almond extract in place of vanilla for a slightly different flavor profile. If you want a bit of a chew, use brown sugar instead of white sugar. I’ve even tested this recipe with almond milk and it actually made it even creamier!
Baking Tips: Every oven is different, so keep a close eye on your cookies while they’re baking. The baking time can vary, so start checking them around the 8-minute mark. They’re done when the edges are lightly golden and the centers are set.
Glaze Variations: Get creative with your frostings! Experiment with different flavors and colors. Add a teaspoon of lemon zest to the frosting for a bright, citrusy flavor. Or, add a few drops of peppermint extract for a festive touch. Sprinkles are always a good idea!
Storing and Reheating Tips
Once you’ve put all that effort into baking, you want to make sure your cookies stay fresh! Here’s how I like to store them:
Room Temperature: Store frosted or glazed cookies in an airtight container at room temperature for up to 3 days. If they’re not frosted, they’ll last a bit longer. Make sure the container is airtight to prevent them from drying out. I like to place a piece of parchment paper between the layers to prevent the frosting from sticking.
Refrigerator Storage: If you want to store them for longer, you can refrigerate them. Place the cookies in an airtight container or bag and store them in the fridge for up to a week. Let them come to room temperature before serving.
Freezer Instructions: These cookies freeze beautifully! Freeze unfrosted cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Freeze for up to 2 months. To thaw, let the cookies thaw at room temperature or in the refrigerator. Frost them once they’re thawed. If you freeze the frosted ones, the glaze might not look the best, so I would store it as a base and then glaze them after.
Glaze Timing Advice: It’s best to glaze the cookies right before serving or storing to prevent the frosting from getting soggy. If you’re making them ahead of time, store the unfrosted cookies and glaze separately.
Frequently Asked Questions
Final Thoughts
This **sugar cookies recipe** is more than just a recipe; it’s a connection to my family’s past and a way to create new memories. It’s a testament to the power of simple ingredients and the joy of sharing food with loved ones. I truly hope you enjoy making and eating these cookies as much as I do. If you enjoyed this recipe, you might also love my chocolate chip cookies, they are just as delicious! Happy baking! And please, let me know how your cookies turn out in the comments below, and feel free to share your own variations – I’m always looking for new ideas!
Sugar Cookies Recipe
Ingredients
Main Ingredients
- 2.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Unsalted butter softened
- 1.5 cups Granulated sugar
- 1 teaspoon Vanilla extract
- 1 large Egg
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in vanilla and egg.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Roll dough into 1-inch balls and place on baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
