If you depend on those tubes of cookie dough at the supermarket, it’s time you learned how to make sugar cookies from scratch! Spoiler: It’s not hard.
How to make sugar cookies from scratch
The ingredient list for making sugar cookies is basic. Measuring and mixing doesn’t take much time at all. Rolling the dough and cutting out shapes takes a bit of time, but it’s always been a social event around here.
What I like about these is that the embossed rolling pin does the work of making them pretty. Even a simple shape like a circle looks fancy. (And you don’t run the risk of losing a camel’s leg or a gingerbread person’s arm!)
Chocolate-Dipped Embossed Sugar Cookies
- 1 cup butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3⁄4 cups flour
- 2 teaspoons baking powder
Cream butter and sugar together in the bowl of your stand mixer, or in a large bowl Beat in egg and vanilla. Combine flour and baking powder. Blend dry ingredients into wet ingredients in several batches. Be sure to mix thoroughly before adding more dry ingredients.
Refrigerate dough for an hour or so. Divide dough the dough in half. Roll dough out to 1/8-inch thickness on a floured surface. Use a patterned rolling pin to emboss the dough.
Use a round cookie cutter or a highball glass to cut into simple circles, or use your favorite cookie cutter shapes.
Pre heat oven to 400F degrees. Bake for six to ten minutes or until cookies are light brown around the edges.
These cookies are pretty as-is, but to really indulge, you can give one edge of cookies a dip in chocolate.
Melt one bag of chocolate chips in a double boiler stirring constantly. Chocolate can burn over high heat; a double boiler prevents this from happening. If you don’t have a double boiler, you can set a small saucepan into a larger saucepan partly filled with water.
(Be sure that you don’t get any water in the chocolate.)
Once the chocolate is melted, dip one edge of each cookie and set cookies onto a wire rack.