“How-To” Baking – Making Sugar Cookies

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Making sugar cookies can either be fun or make you want to pull your hair out! Follow these simple steps to create beautifully decorated sugar cookies every time.

  1. Make the dough ahead of time – Sugar cookie dough works best when it is fully chilled. Make the dough at least a day before you’re ready to roll and cut. The dough will keep in the fridge for 3-4 days or in the freezer for up to a month. Here you will find a basic sugar cookie dough recipe from Williams-Sonoma®.
  2. Do not over-cream the butter – Over-creaming the butter will cause too much air to be incorporated into the cookie dough which in turn will cause them to expand and spread when baking and then collapse during cooling. Work the butter just enough so that it is incorporated with the other ingredients.
  3. Roll to the proper thickness – The perfect thickness for a sugar cookie is 1/4″. This will allow the cookies to be sturdy enough for decorating but not too thick where they taste icky. To help roll out the dough to the proper thickness you can purchase rolling pin guide rings that slip right on to your existing rolling pin. You can find them here .
  4. Chill the cookies – After the cookies are cut out, place them back into the fridge to chill. This will help to prevent spreading during the baking process.
  5. Do not overbake  – Bake the cookies until they are a light sandy blonde color. Allowing the cookies to bake until “golden brown” will result in rock hard cookies that will continue to harden as they age.
  6. Use royal icing to decorate – Basic royal icing is simply a mixture of powdered sugar and egg whites with added flavorings. If the icing is too thin, add more powdered sugar. If the icing is too thick, add in more egg whites or water. To help the icing dry more quickly add in an acid such as lemon juice or cream of tartar. Here you will find a simple royal icing recipe to get your started.
  7. Ice the cookies properly – First, using a thicker batch of royal icing, outline the edge of the cookies and then allow them to dry. Then, using a thinner batch of royal icing, “flood” the cookies inside of the outline and use a small offset spatula to spread the icing around. Decorate and then allow the cookies to fully and completely dry before packaging them.

Sugar Cookie Tip – Do NOT use overly intricate cookie cutters when making sugar cookies. The cookies won’t bake evenly and the tiny pieces will burn before the rest of the cookie is fully baked. Instead, use simpler cookie cutters such as Christmas trees, snowmen, bells, etc. and then embellish and make them fancy during the decorating process. Try using sanding sugar, dragées, or even small candies to make them pretty. If you’re feeling ambitious, try some of these cool decorating techniques from the Food Network® kitchen: Sugar Cookie Decorating Techniques

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