Homemade: Yummy Sugar Cookies
Updated: Jul 30
The ever so sweet sugar cookie is believed to have been originated around the mid-1700s in Nazareth, Pennsylvania by German Protestant settlers. They created cookies, formerly known as Nazareth cookies, which were round, crumbly and buttery just like most sugar cookies we see today.
Over the years, the addition of icing, sugar, sprinkles, or a combination has been added for a bit of fun. Not to mention, the endless options of decorative cookie cutters that can be used for whatever holiday you desire.
Prep time: 10 mins Cook time: 30 mins Yield: 30 cookies
2 1/2 cups All-Purpose Flour
1 tsp Baking Powder
1 cup White Sugar
3/4 cup Butter, softened
1/2 tsp Vanilla Extract
1/2 tsp Salt
1. In a stand mixer, using the paddle, add the butter and sugar, mix at a low speed until smooth.
2. Stir in flour, baking powder, and salt, mix until uniform. Cover and chill dough for one hour, or even overnight.
PROTIP: If you don't chill the dough, the butter will not solidify. It's also key to have the right amount of flour to butter ratio. If off, your cookies will not keep their shape. Trust me, not fun! Proof of evidence down below.
3. Preheat oven to 400°F (205°C). Roll out dough on a floured surface to 1/4 to 1/2 inch thick. I did it one chunk at a time, rather than roll out the entire ball of dough. It's easier to warm up each chunk with your hands first and then roll it out. Don't worry if they aren't perfect. It comes with time and practice, not to mention perfection can be overrated. If desired, cut into any shape or use a cookie cutter.
3. Place cookies evenly on a non-greased cookie sheet.
4. Bake 6 to 8 minutes. Once completed. Cool completely before lifting off the cookie sheet. We don't want to accidentally break one of the cookies before getting to eat them.
5. If you desire, go ahead and get creative by decorating those sugar cookies however you fancy!