There is nothing more delicious than sugar cookies fresh from the oven. Ever since Hattie was little, I’ve always invited her into the kitchen to help me with whatever we have going on that day. I’ve always believed that if you get your child interested in cooking, they will want to eat what we are making. For valid proof of that, she was standing on her step stool today eating raw mushrooms. That’s my girl! Earlier this week, we wanted to whip out one of our favorite recipes and share them with you. I’ve always been a fan of the Joy of Baking Sugar Cookie recipe, and I’ve modified it over the years because let’s face it, you can always use a little more vanilla and salt when you are baking.

My dear friend Sara made us these adorable aprons for Christmas (and a scarf for Riley) and we love matching in the kitchen! Today we wanted to focus our attention on the next holiday coming up, Valentine’s Day. We have seem to have quite a collection of pink and more pink sprinkles (shocker, I know) and cookie cutters. Today, we opted for hearts and stars.

Now the thing people always ask me about is how do I deal with all the mess when Hattie is cooking. Well, honestly, I just know it’s apart of the process.  How else is she going to learn the right way to do it if we don’t do a little trial and error. Egg shells in the batter? It’s happened. Flour on the floor? Yep, that too! When I know that we’re going to be baking and it is time intensive, I’ll make the dough ahead of time, and then we’ll do the rolling and cutting together.

The thing I love about this particular dough is that you can make it and keep it in the fridge for a while. I like to make a batch, and then store it two separate containers for different times. We don’t need all the cookies sitting around and it lets us practice again. We talk about the importance of over handling dough and when it gets warm, we could have baking issues. Hattie always insists on leaving some of the scraps out to play with and usually it gets tossed after a few bites have been taken out of it.

If  you’ve followed along for any time here, you know we’re a little heavy handed in the sprinkle department. Anyone wish Target would put sprinkles back in the Dollar Spot? That was a goldmine of sprinkle goodness! Can we start a petition? I need more sprinkles!

I also would highly recommend a silicone baking mat. Those sprinkles can get yucky and melt and be a mess to clean up. Also easy to transfer cookies to cool. If not, the dollar store has sheets of  pre-cut parchment. They are so handy!

These have a short bake time, keep an eye on them. 8-10 minutes and they will be perfect!

These are a super soft and tender cookie. I try to roll them out pretty thin, but someone likes a thicker cookie, we have larger cookie cutters, so probably get anywhere from 18-24 cookies depending on the size of our cutter that we are working with, and however much someone sneaks.

These cookies are great iced too! I’d much prefer sprinkles to icing, but that’s a personal preference. Try these for your next baking adventure or whenever the mood strikes you for a fun mess in your kitchen!

Yield: 24 Cookies

The Best Cut Out Sugar Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes 8 seconds

Additional Time: 1 second

Total Time: 25 minutes 9 seconds

Fun and delicious Sugar cookies, perfect for any occasion.

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Ingredients

• 3 Cups Flour And extra for dusting
• 1 Teaspoon Salt
• 1 Cup Unsalted Butter Let sit out overnight
• 2 Large Eggs Let sit out overnight
• 3 Teaspoons Vanilla
• 1 Teaspoon Baking Powder
• 1 Cup Sugar

Instructions

1. With a mixer on medium, combine sugar and butter together until creamed and incorporated.
2. Once combined, add eggs one at a time and vanilla.
3. In a separate bowl, add flour baking powder and salt together.
4. Slowly pour dry ingredients into wet until dough forms. Remove from bowl and place on wax paper or plastic wrap and put in fridge for 1+ hours to firm. I like to split the dough in half here for 2 batches.
5. Preheat oven to 350. Remove dough from refrigerator. Let sit for 5-10 minutes to take the chill off. Flour work surface to prevent sticking. With a rolling pin, slowly roll out dough to 1/4 inch thickness. Cut out cookies with desired cookie cutter and place on silicone lined baking sheet. Decorate as desired.
6. Repeat the process with dough ball until most of dough it used.
7. Bake at 350 on the middle rack for 8-10 minutes. Let cool and serve.

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The Best Cut Out Sugar Cookies

Course

Dessert

Cuisine

Dessert

Prep Time

15 Mins

Cook Time

8-10 Mins

Passive Time

1+ Hours

Servings

Cookies

Ingredients

• 3 Cups Flour And extra for dusting
• 1 Teaspoon Salt
• 1 Cup Unsalted Butter Let sit out overnight
• 2 Large Eggs Let sit out overnight
• 3 Teaspoons Vanilla
• 1 Teaspoon Baking Powder
• 1 Cup Sugar

Course Dessert Cuisine Dessert Prep Time 15 Mins Cook Time 8-10 Mins Passive Time 1+ Hours Servings Cookies Ingredients 3 Cups Flour And extra for dusting 1 Teaspoon Salt 1 Cup Unsalted Butter Let sit out overnight 2 Large Eggs Let sit out overnight 3 Teaspoons Vanilla 1 Teaspoon Baking Powder 1 Cup Sugar

Instructions

1. With a mixer on medium, combine sugar and butter together until creamed and incorporated.
2. Once combined, add eggs one at a time and vanilla.
3. In a separate bowl, add flour baking powder and salt together.
4. Slowly pour dry ingredients into wet until dough forms. Remove from bowl and place on wax paper or plastic wrap and put in fridge for 1+ hours to firm. I like to split the dough in half here for 2 batches.
5. Preheat oven to 350. Remove dough from refrigerator. Let sit for 5-10 minutes to take the chill off. Flour work surface to prevent sticking. With a rolling pin, slowly roll out dough to 1/4 inch thickness. Cut out cookies with desired cookie cutter and place on silicone lined baking sheet. Decorate as desired.
6. Repeat the process with dough ball until most of dough it used.
7. Bake at 350 on the middle rack for 8-10 minutes. Let cool and serve.

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