Old Fashioned Roll Out Sugar Cookies
Simple ingredients, a little chilling time, and plenty of butter help you create soft and delicious sugar cookies that are fun to decorate and delicious.
Servings: 24 large cutouts
Equipment
- Rolling Pin
- Cookie cutters
- Hand mixer or stand mixer
- Mixing Bowls
- Whisk
- Plastic Wrap
- Baking sheets
- cooling rack
- Piping bag with tips
- Parchment paper or silicone baking mats
Ingredients
For the Cookies
- 1 cup unsalted butter (softened)
- 1½ cups granulated sugar
- 2 eggs (large)
- 1½ teaspoons vanilla
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ⅓ cup whole milk (or half and half)
Crisp-Setting Buttercream Icing
- 2½ cups powdered sugar
- ¼ cup unsalted butter (softened)
- ¼ cup shortening (such as Crisco)
- 1-2 tablespoons cream or milk
- 1 teaspoon vanilla (or other flavoring, such as almond or lemon, based on your preference)
- ¼ teaspoon salt
- food coloring optional
Instructions
- Prepare the wet ingredients. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes). Then, add the eggs, one at a time, beating well after each addition to make sure they’re fully combined. Next, mix in the vanilla extract.
- Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Mix the wet and dry ingredients. Add one-third of the dry ingredients to the butter mixture and mix until combined. Then, pour in half of the milk or half-and-half, mixing gently. Mix the remaining dry ingredients and milk in two more additions until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Chill the dough. Divide the dough in half. Then, wrap each half into a flat disk tightly in plastic wrap. Chill the dough in the refrigerator for at least 2 hours or overnight for best results.
- Roll the dough. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Roll out one dough disk on a lightly floured surface to a ¼-inch thickness. Flour the surface, rolling pin, and dough to prevent sticking.
- Cut the dough. Use cookie cutters to cut out desired shapes, transferring them to the prepared baking sheets with about 2 inches of space between each cookie.
- Bake. Bake the cookies in the oven for 11–12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the buttercream icing. In a large bowl, beat the powdered sugar, softened butter, and shortening until smooth and fluffy. Slowly add 1 tablespoon of milk or cream and the vanilla or other extract. Mix well, adding more milk as needed to reach the desired consistency. Divide and tint the frosting with food coloring if desired.
- Decorate. Frost the cooled cookies using a knife or piping bag. Add sprinkles or other decorations while the icing is still wet. Allow the icing to set completely before storing.
Notes
Make sure your butter is soft but not fully melted. If it’s too soft, the dough can become greasy; if it’s too cold, it won’t mix well with the sugar.
This buttercream will be firmer than regular soft buttercream but won’t be as hard as royal icing. If you need your icing hard (like for stacked cookies), think about using royal icing or a mix of both.
Don’t skip the chilling step! To firm up, the dough should sit in the fridge for at least 2 hours (or overnight). If the dough feels too soft when rolling it out, just put it back in the refrigerator for a few minutes.
After cutting out your shapes and placing them on the baking sheet, chill them in the fridge for 10–15 minutes. This will help them keep their shape better while baking.
Add a little almond or lemon extract to the dough for a different flavor. Just replace half of the vanilla with your chosen extract.
If you want crunchier cookies, roll the dough thinner and bake for an extra minute or two. For softer cookies, keep the thickness at ¼ inch and stick to the shortest baking time.
When decorating with buttercream, make sure the cookies are completely cool before icing; otherwise, the frosting will melt. For added detail, chill frosted cookies for a few minutes to set the icing before adding sprinkles.