Even if you're not planning on making sugar cookies today or tomorrow, it's never a bad idea to have a log or two of this dough in this freezer, ready to go.
Rolled Sugar Cookies
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
American
Author:
Chef Stephanie Banyas
Servings
2 dozen cookies
Prep Time
1 hour
Cook Time
30 minutes
For practically perfect cookies, use a kitchen scale. They're not expensive, and well worth the purchase. It'll unlock so many recipes just by being able to convert from oz to g.
Ingredients
-
1 cup (199g) granulated sugar
-
1 tbsp finely grated lemon zest or orange zest
- 1 cup (227g) unsalted butter room temperature
-
2 large egg yolks (at room temperature)
-
1 large egg (at room temperature)
-
1 tsp pure vanilla extract (or ¼ teaspoon pure almond extract)
-
3 cups (360g) all-purpose flour + more for kneading
-
1 tsp kosher salt
For the Glaze:
-
2 cups (227g) confectioners' sugar, sifted
-
5-7 tbsp whole milk
-
Vanilla extract (or almond extract)
-
Lemon or orange zest (optional)
-
Gel food coloring (optional)
Tools:
Directions
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Combine the sugar and zest in the bowl of a stand mixer with the paddle attachment and mix for one minute. Add the butter and beat on high until light and fluffy, scraping the bowl a few times.
Add the yolks and eggs, one at a time, stopping and scraping and mix until combined. Mix in the vanilla.
Add the flour and salt and mix until the dough just comes together in a smooth ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes and up to 3 days in the refrigerator.
Once rested, cut the dough in half, roll on lightly floured surface to a thickness of ¼”. Cut into desired shapes
Bake for 10-12 minutes, until cookies are just lightly golden. While baking, make the glaze.
Whisk confectioners’ sugar and enough milk to make a thick glaze. Flavor with vanilla or almond extract and zest, if using.
Remove half of icing and put into a bowl. Divide the remaining between two or three bowls and add color, if desired.
Frost cookies, let sit for 8-10 hours before serving.