These delightful rolled sugar cookies are your go-to treat for every occasion—birthdays, holidays, or just a cozy night in. Easy to make and even easier to decorate, they offer a soft, buttery goodness that melts in your mouth. With a simple list of ingredients and straightforward instructions, you’ll soon have a batch of perfectly shaped cookies that are ready to impress!
Budget Information
The total cost for this rolled sugar cookie recipe comes to about $7.50, making it approximately $0.25 per cookie if you yield 30 cookies. Here’s how the costs break down:
- Butter (1 cup, unsalted): $2.50
- Sugar (1 1/2 cups): $1.25
- Eggs (2 large): $0.50
- Vanilla extract (2 tsp): $1.00
- All-purpose flour (4 cups): $1.00
- Baking powder (1 tsp): $0.15
- Salt (1/2 tsp): $0.05
This is such a budget-friendly recipe—perfect for those sweet cravings without breaking the bank!
Why This Recipe Works
This is not just any sugar cookie recipe; it’s the epitome of cookie perfection! By creaming the butter and sugar properly, you create a light and airy texture that results in cookies that are soft yet sturdy enough for decorating. The chill time ensures that your cookies hold their shape, preventing those dreaded cookie puff disasters. Plus, the versatility of this dough allows you to transform your cookies into anything from festive shapes to everyday delights!
Ingredients + Optional Substitutions
Here’s what you’ll need to create these scrumptious rolled sugar cookies:
- 1 cup unsalted butter ($2.50): Ensure it’s softened to room temperature for easy creaming.
- 1 1/2 cups granulated sugar ($1.25): This provides that sweet touch that sugar cookies are famous for!
- 2 large eggs ($0.50): Room temperature eggs work best for mixing.
- 2 teaspoons vanilla extract ($1.00): Use real vanilla for the richest flavor; imitation can be a substitute in a pinch.
- 4 cups all-purpose flour ($1.00): Essential for structure; sift or fluff up before measuring.
- 1 teaspoon baking powder ($0.15): This helps the cookies rise, making them light and fluffy.
- 1/2 teaspoon salt ($0.05): Balances the sweetness beautifully.
Feel free to experiment with almond extract for a unique twist or add sprinkles to personalize your cookies!
Step-by-Step Recipe Instructions
Step 1: Begin your cookie adventure by creaming the softened butter and sugar together in a large mixing bowl. Use an electric mixer on medium speed for about 4-5 minutes until the mixture is light and fluffy. This step is crucial; it introduces air into the dough, creating that lovely texture we all crave. Be patient—those airy pockets make all the difference in the final bake!
Step 2: Once your butter and sugar are fluffy, crack in the eggs one at a time, followed by the vanilla extract. Mix until well combined. This is where the magic of flavors begins to meld together; the sweet scents will charm your kitchen and stomach alike!
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients. Use your mixer on low speed to prevent flour clouds and help keep the dough smooth. Scrape down the sides of the bowl to make sure everything is evenly combined. You want a soft dough, not dry or crumbly!
Step 4: Now it’s time to let your dough chill out. Cover the mixing bowl with plastic wrap and refrigerate for at least one hour. This is essential! Chilling the dough helps solidify the butter, ensuring your cookies keep their shape when baking and not spread like wildfire on the pan.
Step 5: Preheat your oven to 350°F (175°C). While it’s warming up, roll out the dough on a floured surface to about 1/4 to 1/2 inch thick. Use your favorite cookie cutters to cut out shapes. The dough should roll out smoothly and easily. If it starts sticking, just sprinkle a little extra flour!
Step 6: Place the cut-out cookies on a baking sheet lined with parchment paper, ensuring to leave enough space between each—about an inch apart. They’ll puff up slightly as they bake, so don’t crowd them!
Step 7: Bake in the preheated oven for 6-8 minutes, or until the edges are lightly golden but the centers still appear soft. Keep an eye on them because every oven is a little different! Transfer the warm cookies to a wire rack to cool completely before decorating.
Nutritional Facts
For each cookie (assuming a yield of 30 cookies):
- Calories: 150
- Protein: 2g
- Carbohydrates: 22g
- Total Fat: 7g
- Saturated Fat: 4g
- Fiber: 0g
- Sugar: 9g
- Sodium: 40mg
Storage and Reheating Tips
Keep your delicious sugar cookies fresh by storing them in an airtight container at room temperature for up to three days. If you’ve iced them, tent them with wax paper to keep the icing intact. For longer storage, you can freeze the cookies for up to three months—just ensure they’re in an airtight bag or container to prevent freezer burn.
Serving Suggestions
These cookies are versatile and can be served plain or dressed up! Serve them at parties with colorful royal icing or sprinkle them with a dusting of powdered sugar for a simple yet elegant touch. Pair them with a tall glass of cold milk or coffee for a delightful afternoon treat, or stack them high for a charming dessert table during the holidays.
Reader Tips or Helpful Notes
If you find your dough is too sticky, don’t be afraid to add a little extra flour (but be cautious not to overwork it). Working in smaller batches can make the rolling and cutting process much easier if you’re short on space. And remember, no one is perfect! Even if your cookies don’t come out flawlessly shaped, they’ll still taste amazing!
Recipe FAQs
Can I use other types of flour?
All-purpose flour gives the best results, but you can experiment with gluten-free alternatives if needed. Just make sure to use a 1:1 blend for optimal texture.
What can I use instead of butter?
For a dairy-free option, substitute with a vegan butter or coconut oil for similar results.
How long can I store decorated cookies?
Decorated cookies can typically last in an airtight container for about a week, depending on the icing used.
Can I freeze the dough?
Absolutely! You can wrap the dough tightly in plastic wrap and freeze it for up to three months. Just thaw it in the fridge before rolling it out.
Do I need to chill the dough?
Yes! Chilling the dough is key to ensuring your cookies hold their shape and don’t spread too much during baking.
