Roll Out Sugar Cookies

When I first started on my cookie journey, I found a base Royal Icing and Sugar Cookie recipe for free on Sweet Sugarbelle's website. She is the OC - The Original Cookier and the sweetest person ever. (Yes, I've met her!)

Because I believe in paying it forward, I offer basic Royal Icing and Roll Out Sugar Cookie recipes for free. The more complex cookie recipes are for purchase in my website shop.

As I hate having to scroll all the way to the bottom for a recipe, I've listed it here but recommend you reading the notes at the bottom of the post BEFORE starting the recipe.

Ingredients

1/2 C Powder Sugar

1 C SALTED Butter - Softened

1/2 Tsp Baking Powder - see notes

2-3 Tbsp Flavouring (oil or emulsion) 

1 Egg

2-4 C Flour - See Notes for GF

Directions

1. In a small bowl, add your flavouring and egg, whisk together and set aside

2. In a mixing bowl, add your sugar and butter and cream until smooth

3. Add in your egg mix

4. Add your Baking Powder

5. Slowly add your flour. You may not use it all. Stop when the dough no longer sticks to the bowl

6. Roll dough to your desired thickness. I use 1/4in

7. Bake at 400 F for 6-7 min on parchment

Notes About This Recipe

• Flavourings

  • Add whatever flavourings make your heart happy. Vanilla is a good place to start but also be creative with lavendar or lemon for example.

• Freezing & Refrigeration

  • This is a no-chill recipe however if you do chill it, it wont hurt.

  • For large batches I roll it out between sheets of parchment and freeze in an airtight container. you can bake from frozen but it may need a minute or so longer to bake

• Gluten Free

  • You can substitute Gluten Free Flour in a 1:1 ratio for this recipe just omit the Baking Powder and add 1 tbsp water. My favourite is Deby's Gluten Free which is a Denver Based Gluten Free Facility. They ship nationwide.

  • I recommend making Gluten free cookies thicker than your average recipe as they need that additional stability.

• Spreading

  • If your issue is puffy spreading: : omit the baking powder

  • If you are at high altitude: omit the baking powder

  • If you are getting spreading blobs that are relatively flat: your butter is too melty The perfect butter consistency should be soft enough to stick a fork in and wave the stick of butter around in the air

  • If you did the above and it's still not working: add more flour. Just not too much that the dough is crumbly.

If you run into any issues, drop me a comment and I'll try to help.

Happy Baking!