Who wants the best roll out sugar cookie recipe on the planet? Oohh, I do , I do. No, literally this is the best sugar cookie recipe out there! It is so buttery and has the most amazing almond flavor. I topped it with a rich colored buttercream frosting.
If I were Santa, I would be eating just these on the plate left out for me and skip the other ones! Definitely, not great for the waistline, but I am not by no means a healthy blog!
Please also check out my Christmas tree spritz cookies They are also super buttery and not good for your waistline!
best roll out sugar cookies
It was on Saturday afternoon that my three kids and I made these cookies together. Norah helped me roll the dough out, Sam did most of the cookie cutting and Jacob, well he smashed the dough on the floor and ate most of it. When the cookies were cooled, we all frosted them.
The awesome part of this whole process was the memories I made with them. I hope one day they can look back and remember cookie baking as a fun part of a Christmas tradition. Mind you, it wasn't all as perfect. There were a few tears, cookie cutter throwing, and dough flinging, but overall it made my heart smile!
There are a million sugar cookie recipes on the internet, but the ingredients in my recipe is responsible for the soft texture and almond, buttery flavor.
- All-purpose flour: almond flour, whole wheat white flour, and gluten free flour can be substituted if you are looking for a healthier option.
- Unsalted butter: This is a classic recipe and I wouldn't recommend substituting.
- Vinegar: mixed with baking soda and water to give the cookies the best rise ever! Lemon juice can be used as well.
- Almond extract: vanilla can be used as well.
Tips for the best sugar cookies
- Use room temperature eggs: room temperature eggs when mixed in allow for a even disbursement in the dough. This will allow for a more tender cookie.
- Chill the dough: initially before the roll out phase and then after they are cut into shapes. Cookies will not spread too much if chilled.
- Use parchment paper or silicon baking mat: This will allow for easy removal of the cookies and easy cleanup! Winning!
- Roll the dough thin enough: too thick and the cookies will be dense and not taste as well.
How to make the best roll out sugar cookies
These sugar cookies aren't hard to make. However, the rolling out the dough can be difficult at times. But just turn on the Xmas tunes and get rollin!
First, with an electric mixer, cream together the butter and sugar until light and fluffy. Then, add in one egg and mix until well combined.
Second, in a small bowl, add water and vinegar. Pour in 1 teaspoon of baking soda and let that fun chemical reaction begin. Once it is done fizzing, add into the creamed mixture along with the almond extract.
Lastly, you add in your flour and mix until completely combined. Take your dough and roll out onto a lightly floured surface. Make the dough about a ¼ in thick and then use the christmas cookie cutters. Bake for about 8-10 minutes
In a stand mixer fitted with a paddle attachment cream the butter until light and fluffy. Slowly, add in the other ingredients until you get the desired consistency.
It is important to use gel coloring when making the colors. Other food colorings tend to change the taste of the frosting.
When cookies are cooled, pipe frosting on and serve and enjoy!
Fun cookie recipes!
- Easter S'mores cookies
- Strawberry shortbread cookie cups
- Banana Split pudding cookies
- Pumpkin Blondie cookies
Best roll out sugar cookies
- Electric mixer with beaters
- Measuring cups and spoons
- Rolling pin
- Cookie baking sheets
- christmas cookie cutters
- Home Decor
- Wilton piping bags- disposable
- ½ star piping tip
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 3½ cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- 2 tablespoon water
- 1 teaspoon almond extract
- 1 stick unsalted butter softened
- ¼ cup vegetable shortening
- 2 teaspoon almond extract
- 1-2 tablespoon 2% milk
- 4 cups confectioner's sugar
- pinch of salt
- Preheat oven to 350°. Put cookie sheets aside.
- In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy. Add egg in and blend well.
- In a small bowl, put in the white vinegar and water. Drop the 1 teaspoon of baking soda let it dissolve. Pour the vinegar mixture along with the almond extract into creamed mixture.
- Add in your flour and mix until all the flour has been blended in. Place large ball of dough on a lightly floured surface and roll out until it is about a ¼ in thick. Use christmas cookie cutters and place on cookie sheet. Bake in oven for 8-10 minutes. Cookies will be a light golden color around the bottom.
- Store in an airtight container in the fridge for up to 5 days
- Freeze for up to 2 months.
Fun fact of the Day!
You can major in wine at Cornell University. Damn, if I had only known, my college experience may have been a lot different!!!
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