I’ve always been in search of a good and easy recipe for sugar cookies, one that allows me to play with the ingredients and maybe add my own touches. And especially now, with Christmas just around the corner (I know, we’re still just waiting for Halloween to come first, but it’s better to be prepared), I started to make my Holiday baking list.
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Over the last few years, I’ve been a huge fan of these Cinnamon Star Biscuits, which I plan to bake again this year. But I will also add this easy recipe for Sugar Cookies; I need something in hand for easy baking and maybe as a fun activity with kids.
This recipe is inspired by the Sugar Cookies from Williams Sonoma. I discovered them last summer when I got their Cookie of the Month Baking Kit—a baking kit with twelve cute cookie shapes, icing bags, and decorating tips (my favorite cookie cutters were the snowflake and the ice cream cone)!
So here you have the Sugar Cookies Easy Recipe:
Ingredients:
2 ½ cups all-purpose flour
½ tsp. Salt
12 tbs. (1 ½ sticks / 185 grams) unsalted butter at room temperature
1 cup sugar
1 egg
1 ½ tsp. Vanilla extract
A bit of cinnamon
A bit of cardamom
Colored sugars and royal icing for decorating
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Directions:
In a small bowl, whisk together flour and salt. Set aside.
Using an electric mixer, beat butter in a large bowl on medium speed until creamy, 2 to 3 minutes. Add egg and vanilla; beat 1 minute more. Reduce mixer speed to low. Beat in half of the flour mixture until mostly absorbed, 1 minute. Add the remaining flour mixture, the cinnamon, and the cardamom, and continue beating until the flour has been absorbed and the dough starts to pull away from the bowl.
Divide and shape the dough into 2 equal disks and wrap both in plastic. Refrigerate for at least 2 hours or up to 2 days. Remove the dough from the refrigerator 10 minutes before rolling out.
Preheat oven to 350 F. Line several baking sheets with parchment paper.
On a lightly floured surface, roll out dough about ¼ inch thick. Cut dough with cookie cutters. Bake cookies until golden brown around the edges, 10 to 12 minutes.
Let cool completely, and decorate as desired.
READ MORE: How to dry orange slices for decorations