Sugar Cookies

Sugar Cookies

Sugar cookies can be made for every occasion and can take simple to festive shapes. You can use your creativity to decorate them. Simple sprinkles, coloured sugar or icing will work.

The ingredients below yields 25 cookies.


  • All purpose flour – 2 cups
  • Baking powder – 1/2 tsp
  • Salt – 1/4 tsp
  • Unsalted butter – 1/2 cup, at room temperature
  • Sugar – 1 cup
  • Egg – 1
  • Vanilla extract – 1 tsp
  • Almond extract – 1 tsp (optional)


  • Mix flour, baking powder and salt in a bowl and set it aside.
  • Cream butter and sugar until light and fluffy.
  • Add egg, vanilla extract and almond extract(optional) to the butter mixture and mix till well combined.
  • Add the flour mixture to it and mix until just combined.
  • Knead the dough into two balls and flatten the dough into disks.
  • Wrap them separately in plastic wraps and refrigerate for 20 minutes.
  • Preheat oven to 325F.
  • Line a baking sheet with parchment paper.
  • Take one dough disk out of the fridge and unwrap it.
  • Place it on a sheet of parchment paper sprinkled with flour.
  • Roll out the dough into 1/8 inch sheet and cut shapes using a cookie cutter.
  • Transfer the cookies to the cookie sheet using a spatula.
  • Bake for 12 minutes( approximately) or until the edges of the cookies turn golden brown.
  • Rotate tray halfway as it bakes.
  • Transfer the baked cookies to a wire rack and let it cool down completely.
  • Roll the remaining dough and cut out into shapes and bake them.

Ingredients for icing:

  • Powdered sugar – 1 cup + 1/2 cup (sifted)
  • Water – as required
  • food color – desired colors


  • Add water little by little to the powdered sugar and mix without lumps.
  • Mix it to the consistency that you require.
  • If it is too watery, add more powdered sugar.
  • You can dilute it with water if the icing is too thick.
  • Add desired food color to the icing and mix well.
  • Use icing bags or ziplock bags to frost the cookies.


  • Let the frosted cookies sit on the wire rack overnight for the frosting to dry.
  • The cookies were crunchy on the day I baked them, but turned soft the next day.
  • It was even better on the second day.

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