Are you looking for perfect sugar cookies with golden edges and a perfectly crisp, sweet snap?
We have a great collection of sugar cookie recipes where you will surely find just the recipe you were looking for.
By following our tips and techniques you will be able to turn out beautiful sugar cookies that are just waiting to be iced and decorated and turned into masterpieces.
Sugar cookies are the most versatile of all. They can be served at any occasion from an informal afternoon tea to a childrens party. They can be elaborately iced and decorated as a holiday cookie at Christmas or Easter. They can be made to look ghoulish at Halloween.
But above all, they are surprisingly easy to make and decorate. Once you learn the tips and tricks to making sugar cookies there will be no stopping you. The cookie decorator within will be unleashed.
When using more than one dry ingredient, sift them together.
Butter should be very soft. Remove from fridge several hours before using.
If you are running short of time or if you forget to take the butter out of the fridge beforehand don't worry. Place it in a heat proof bowl and zap it in the microwave for 10 seconds at a time. But remember, it only needs to soften, not melt.
When beating the butter and sugar together use an electric mixer at medium-high speed.
The sugar should be completely incorporated and the mixture should be fluffy and light in colour.
Eggs should be at room temperature.
The flour can be beaten in with an electric mixer. Most modern mixers will handle this without straining the motor.
Or you can mix it in by hand using a wooden spoon. Mix only until the flour is incorporated and there are no streaks of flour showing.
After mixing, knead the cookie dough lightly into a ball then wrap in cling wrap and chill in fridge until it is firm enough to roll. Chilled dough can be kept in the fridge for up to a week.
If you are in a hurry and need to chill your dough quickly, place it in the freezer for about 15 minutes. But do keep an eye on it so it doesn't freeze.
Divide your dough into smaller portions for rolling. Keep the remainder chilled in the fridge.
If the dough is sticky, roll it out between two sheets of wax or baking paper.
Remove the dough from the fridge and let it sit until soft enough to roll. Remember it will continue to soften as you work the dough.
Leave room on the baking sheet for the cookies to expand during baking.
Allow the baking sheets to cool before using them again. If you use two baking sheets you can alternate them.
Place the trays in the center of the oven. If you have a fan forced oven you can place two trays in the oven, top and bottom, but remember to rotate the pans from top to bottom and from front to back halfway through baking to ensure even cooking.
Once you have made your sugar cookie dough, you need to know how to roll it out.
Find out the tips and tricks involved in rolling and cutting out your sugar cookies.
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