Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends!
The way sugar cookies can be shaped is endless. Because Christmas is around the corner Fiori my daughter and I had a little Christmas baking session. Baking with a four-year-old is messy we got sprinkles and flour everywhere but the joy in her face was all worth it! We picked our favorite Christmas cookies cut-outs and went to town!
Do not skip the chilling process this will help the cookie keep the shape and not fall flat when baking. When baking sugar cookies I find it super helpful to use my best cookie sheets. Nobody likes a rock hard burnt edged sugar cookie. These sugar cookies do not disappoint you will use this recipe year-round!
Christmas season is my absolute favorite time of year. One of my favorite traditions is sitting around the table, listening to Christmas music while sipping hot cocoa and frosting sugar cookies. It just feels so cozy this time of year!
For the glaze, I took a spin on marble! MARBLE is my absolute favorite, something about it just makes me say WOW! I have a dream kitchen guys it includes marble and eco-friendly everything, think marble, matte black fixtures with a mix of light bamboo, ha! I may have just lost half of you, haha! Okay, back to the sugar cookies glaze it is easy to marble just a few drops of your favorite food coloring.
Just look at that marble????????????
How to make Sugar Cookies:
- Using an electric mixer mix flour sugar and salt till combined, about 15 seconds.
- With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
- Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
- Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half.
- Form both balls into flat disks and place them in plastic wrap. Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month).
Baking:
- Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
- Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick.
- Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet. With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
- Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.
For the marble glaze:
- Whisk confectioners sugar and milk together till combined, no clumps.
- Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl.
- Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
- Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.
Love delicious cookies recipes also try, The BEST Vegan Rocky Road Cookies!
Easy Sugar Cookies + Glaze
Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends!Â
Ingredients
- 1/2 cup sugar
- 1/8 cup light brown sugar
- 2 sticks of unsalted butter softened, cut into 16 pieces (16 tbsp)
- 2 oz cream cheese
- 1/2 tbsp vanilla extract
- 2 1/3 cups flour
- dash of salt
- For the glaze:
- 1 1/2 cups confectioners sugar
- 4 tbsp milk
- natural food coloring
Instructions
For the cookies:
Using an electric mixer mix flour, sugar, and salt till combined, about 15 seconds.
With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half.
Form both balls into flat disks and place them in plastic wrap.
Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick.
Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet.
With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.
For the marble glaze:
Whisk confectioners sugar and milk together till combined, no clumps.
Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl. (refer to post for pictures)
Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 94Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 6mgCarbohydrates: 10gFiber: 0gSugar: 3gProtein: 1g
Enjoyed reading the article above, actually explains everything in detai,,the guide is extremely interesting and effective.
King regards,
Dinesen Schneider
Start with 5 extra minutes, then check every few mins after that!