The Best Rolled Sugar Cookies
I get really nervous when trying out something I'm a little unfamiliar with. And surprisingly, this is the first time I've made rolled sugar cookies. The only other type of rolled cookie I made was shortbread. But enough about that. These cookies are perfect! I did not change a thing about them. I whipped them up in the evening and let the dough sit overnight. The next day, I divided the dough in half, kneading one half and letting the other wait in the fridge. I rolled it out onto parchment paper, which sat on top of a baking work mat. The dough rolled out wonderfully; it did not stick at all. My dough was rolled out to about right under 1/2". When cutting out the shapes, I left enough space in between each shape so that all I had to do was pull the scrap dough away and transfer the parchment paper directly onto the cookie sheet. The cookies don't spread out too much, which is great. I let them bake for 7 minutes, taking them out when the edges just barely started browning. I then let them cool on the sheet for a few minutes (maybe 5), and then took them off the parchment paper and onto the cooling rack. They maintained their shape throughout this entire process. Not only did they bake exceptionally well, but they taste delicious! Just like a good, old fashioned homemade sugar cookie.
For the icing, I stuck with what I knew and used the Wilton royal icing recipe. Two new recipes in one day? Too much stress! I am definitely using this as my go-to sugar cookie recipe!
1 user found this review helpful
Dec. 5, 2014