I’ll be sharing my go-to sugar cookie recipe for decorating that’s not only delicious but also the perfect backdrop for your decorative dreams. Tried and true, this recipe yields cookies that are firm enough to hold all kinds of decorations, from royal icing masterpieces to simple sprinkles.
How to make Sugar Cookie for Decorating
A sugar cookie for decorating is a type of soft, sweet cookie made primarily from flour, sugar, butter, and eggs, designed for artistic embellishment. These cookies are often rolled out and cut into shapes, then decorated with icing, sprinkles, or fondant for special occasions and celebrations.
Ingredients:
1 cup unsalted butter (room temperature)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional, but it adds a lovely flavor)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Instructions:
Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream together the room temperature butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Add Egg and Extracts: Mix in the egg until fully incorporated. Then, add the vanilla and almond extracts and mix well. These extracts add depth to the cookie’s flavor.
Whisk Dry Ingredients: In a different bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until combined. It’s important not to overmix at this stage.
Chill the Dough: Divide the dough in half and wrap each piece in plastic wrap. Chill in the refrigerator for at least 1 hour. This step is crucial, as it makes the dough easier to handle and prevents spreading while baking.
Preheat and Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This will prevent sticking and ensure easy cleanup.
Roll and Cut: On a lightly floured surface, roll out one portion of the dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes and gently transfer them to your prepared baking sheets.
Bake: Bake the cookies for 8-10 minutes or until the edges are lightly golden. Baking time will vary depending on cookie size, so keep an eye on them.
Cool and Decorate: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, unleash your creativity and decorate as desired!
Tips for Success:
Dough Consistency: If your dough is too sticky to roll, add a bit more flour, but do so sparingly. Over-flouring can lead to dry cookies.
Even Rolling: Roll the dough to an even thickness for uniform baking. Using rolling pin guide rings can help achieve this.
Chilling: Don’t skimp on chilling time! It helps the cookies maintain their shape while baking.
Decorating: For decorating, royal icing is a popular choice because it dries hard and smooth, offering a perfect canvas for additional details. Feel free to color the icing with food coloring and explore various piping techniques!
Ingredients Substitutes
Sometimes, when the baking urge strikes, you might miss an ingredient or two for your sugar cookie masterpiece. No worries—I’ve got you covered with substitutions that will keep your baking plans on track.
Unsalted Butter:
Margarine: Use the same amount of margarine as you would butter. This can affect flavor slightly but is a suitable replacement.
Coconut Oil: If you opt for a dairy-free alternative, coconut oil (in solid form) can be used in a 1:1 ratio. Keep in mind this may impart a slight coconut flavor.
Granulated Sugar:
Powdered Sugar: In a pinch, powdered sugar can be used. Since it’s denser, use 1 3/4 cups of powdered sugar for every 1 cup of granulated sugar.
Brown Sugar: Using brown sugar will change the texture and taste (more moist, chewy, and with a slight caramel flavor), but it can be substituted in a 1:1 ratio.
Egg:
Applesauce: For those avoiding eggs, 1/4 cup of applesauce can substitute for one egg. This may make the cookies slightly denser.
Flaxseed Meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water, let it sit until it becomes gelatinous, and use this mixture to replace one egg.
Vanilla Extract:
Almond Extract: If you’re out of vanilla, almond extract can work, though it has a much stronger flavor. Use it in half the quantity.
Maple Syrup: Use an equal amount of maple syrup instead of vanilla extract for a different flavor profile.
All-purpose Flour:
Bread Flour: If you’re out of all-purpose flour, bread flour can be used, but expect the cookies to be a bit chewier. Use a 1:1 ratio.
Gluten-Free Flour Blend: For those avoiding gluten, there are several gluten-free flour blends that can substitute for all-purpose flour in a 1:1 ratio. Note that textures and flavors might vary slightly.
Baking Powder:
Baking Soda and Acid: If you don’t have baking powder, you can use 1/4 teaspoon of baking soda mixed with 1/2 teaspoon of cream of tartar for every teaspoon of baking powder.
Salt:
Omitting Salt: If you’re out of salt or need to reduce sodium, you can simply omit it. This will affect the flavor balance slightly but is the simplest substitution.
Final Thoughts
With these detailed steps and key tips, you’re all set to bake and decorate sugar cookies that will impress you.
1/2 teaspoon almond extract (optional, but it adds a lovely flavor)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Instructions
Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream together the room temperature butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Add Egg and Extracts: Mix in the egg until fully incorporated. Then, add the vanilla and almond extracts and mix well. These extracts add depth to the cookie’s flavor.
Whisk Dry Ingredients: In a different bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until combined. It’s important not to overmix at this stage.
Chill the Dough: Divide the dough in half and wrap each piece in plastic wrap. Chill in the refrigerator for at least 1 hour. This step is crucial, as it makes the dough easier to handle and prevents spreading while baking.
Preheat and Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This will prevent sticking and ensure easy cleanup.
Roll and Cut: On a lightly floured surface, roll out one portion of the dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes and gently transfer them to your prepared baking sheets.
Bake: Bake the cookies for 8-10 minutes or until the edges are lightly golden. Baking time will vary depending on cookie size, so keep an eye on them.
Cool and Decorate: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, unleash your creativity and decorate as desired!
With a background rooted in both classic techniques and modern twists, Kate brings a fresh perspective to the kitchen. Her recipes are a harmonious blend of creativity and simplicity, designed to inspire both seasoned chefs and home cooks alike.
