A light, buttery tasting cookie that holds its shape when baked is all a sugar cookie has to be. But, if you’ve tried to make sugar cookies, you know that it’s much easier said than done. I’ve tried out recipes that tasted okay, but just didn’t hold their shape when cooked. Then, I found this recipe from Glorious Treats! If you’ve never checked out Glorious Treats, please go to her site NOW! She has some of the most amazingly beautiful desserts. They truly are glorious. And, every recipe I’ve tried from her site has been delicious.
This sugar cookie recipe has it all; it’s the workhorse of cookies. Once you try it out, you’ll never need another sugar cookie recipe again. For the All is Calm, All is Bright Christmas Dessert Table, I topped these yummy sugar cookies with fondant toppers. It’s an easy technique for beautiful cookies. You’ll find the directions at the end of the recipe.
Sugar Cookies (recipe from Glorious Treats)
3 cups all-purpose flour
1 teaspoon baking powder
2 sticks unsalted butter, room temperature
1 cup sugar
1 large egg
1 1/2 teaspoon vanilla extract
Combine flour and baking powder in a small bowl. Set aside. Cream butter and sugar together until light and fluffy. Add egg, and vanilla extract and mix until combined. Slowly add flour mixture, mixing on low. Mix until the flour is fully combined and comes together in a ball. Knead dough ball a couple of times.
Wrap dough in plastic wrap. Place in refrigerator for 2 hours. When ready to bake cookies, preheat oven to 350 degrees. On a lightly floured surface, roll out dough until about 1/3 inch thick. Using cookie cutter, cut out cookies and place on cookie sheet. Place cookie sheet in freezer for 5 minutes (this helps cookies keep the shape). After 5 minutes, place cookie sheet in oven. Bake for 8-10 minutes. Cool on a wire rack.
To top with fondant: Roll out fondant into 1/4 inch thickness. I purchased a premade box of fondant at the local craft store. (You can read this great tutorial on fondant if you’ve never used it before.) Using a cookie cutter, cut out desired shapes. Top cookies with your favorite icing. Place fondant cutout on top of icing to adhere to cookie.
After just making 2 different batches of sugar cookies, I have a new appreciation for recipes where the dough doesn’t stick to the parchment paper and/or rolling pin when you roll them out. Did you have any such trouble with this recipe? Love the fondant toppers! Very festive.
Hey Danielle! I did not have any trouble with it sticking. I do rub a very small amount of flour on surface and on dough while rolling it out. Merry Christmas to you & yours!!!
No fail…even for a non-baker like me? I’ll take your word for it and give it a try (love Glorious Treats blog, too!).