When my granddaughter Claire (age 7) comes to visit, we love to make sugar cookies. Not we like to eat them, but she loves to use my collection of cookie cutters to make a lot of different shapes and decorate them when they are done. Usually they are pretty piled high with way too much frosting for me, but she does love them. I found this recipe online and thought it might be fun to make real sugar cookies that you can actually eat.
EASY SUGAR COOKIES
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3 tablespoons nonpareil sprinkles, optional
- vanilla buttercream frosting*, optional
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add in egg and vanilla and mix until combined. Scrape the sides of the bowl down.
- Gradually add in the dry ingredients and mix until just combined. If using, mix in the nonpareil sprinkles.
- Use a small cookie scoop to create dough balls about 2 teaspoons each. Gently roll each scoop of dough into a ball and place onto prepared cookie sheets, leaving about 2 inches of space between each cookie.
- Bake in preheated oven for 8 minutes. Allow cookies to cool on the baking sheets for a couple of minutes before moving them to a wire rack to cool completely.
- If desired, top or sandwich cookies with buttercream frosting. Recipe below.
*If using the vanilla buttercream linked above, I recommend cutting it in half.
Basic Buttercream– This buttercream is, fast, simple and what you see on most grocery store cakes. It’s essentially fat (butter, margarine, shortening), confectioners’ sugar, and vanilla extract whipped together.
Swiss Meringue Buttercream– This type of buttercream in made by cooking egg whites and sugar together in a bowl placed on a pot of boiling water. The mixture is continuously whisked while it reaches 140° F. The egg white and sugar mixture is then removed from the heat and whipped at high speed until it forms stiff peaks and has cooled.
Italian Buttercream– This buttercream is made by adding simple syrup, which is made by heating sugar and water (soft-ball stage) to the egg-whites and allowing the syrup to cook the egg whites and whipped to form stiff peaks.