Just like the title says, these sugar cookies are quick and easy – taking less than 40 minutes to make – with simple ingredients you may already have in your storage. Your kids will love decorating these sugar cookies – as well as eating them! Try more holiday recipes using our menu planning program.
- 1 stick salted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- Make sure butter and eggs are at room temperature
- Use an electric or stand mixer to beat together butter*, sugar, eggs, and vanilla. *NOTE: Save butter wrapper to grease your cookie sheet.
- In a separate bowl, stir together the flour and baking powder, then sift it into the wet ingredients in small batches, mixing as you go.
- Chill dough for 15 minutes (don’t skip this step!). Meanwhile, grease a cookie sheet, dust a flat counter-top area lightly with flour, and grab rolling pin, spatula, and cookie cutter(s). Have a bowl of flour handy as you will need more!
- When you remove dough from the refrigerator, preheat oven to 375 degrees.
- Roll out dough with a floured rolling pin to approximately 1/4″ thick, adding flour liberally to avoid sticking (beware to not over-do it or it will dry out). Cut out shapes with cookie cutters and use a floured spatula to gently transfer sugar cookies onto prepared cookie sheet.
- Press any dough scraps together into a ball and repeat until you have used all of the dough. We recommend putting the dough back in the refrigerator before rolling it out again so that it doesn’t get too sticky.
- Bake for 10 minutes. Let sugar cookies cool, and frost with butter cream frosting (recipe found in the Menu Planning Program library).
Notes for making these sugar cookies:
The actual rolling out of dough, cutting out of cookies, and successfully getting them onto the cookie sheet requires both patience and experimentation. Be very generous in your use of flour – slather it onto your hands, the counter, the dough, the rolling pin, and the spatula you used to lift the unbaked cut-out cookie onto the tray. Also, keep your dough cold to prevent sticking. In general, you want to roll the dough out to about 1/4″ thick. Trail and error is part of the process – the Christmas tree shaped sugar cookies may turn out looking more like gingerbread men due to stretching en route to the cookie sheet.