We may earn money or products from the companies mentioned in this post.
Everything You Need To Know About Sugar Cookies
Sugar Cookies are the classic go-to recipes for all occasions. You can easily shape them into whatever designs you need to match any theme using plain old cookie cutters, jar lids, or whatever shaped utensils you have laying around your home. You can create cookies by the dozens and have all of them different, just by changing the frosting color and shape, and you instantly have a brand new cookie! Sugar cookies are the big winner in our house.
Sugar Cookies are one of the best cookies and doughs for freezing, along with shortbread cookies, Chocolate Chip Cookies, Peanut Butter Cookies, Gingerbread Cookies, and brownies! However, avoid freezing cake-like cookies and cookies with a very liquidy batter, such as Madeleines and Tuiles.
Freezing cookies and cookie dough ensure you always have some cookies around for unexpected guests. You can also save cookies from going stale by freezing them if you accidentally bake too many or have leftovers from a big event. And, of course, my reason for freezing dough and cookies is to free up time and enjoy the holidays with the people who matter most. I can volunteer cookies for as many organizations as possible without swamping myself in the kitchen.
How To Freeze Cookies:
Cut-Out Cookies: Shape dough into a flat disk, double-wrap it in plastic, and carefully freeze it to avoid losing shape. You will want to wrap or separate with waxed paper or parchment paper individually.
Slice-and-Bake Cookies: Shape the dough into one or two logs, and double-wrap with plastic to prevent freezer burn and odor absorption from your freezer.
Drop Cookies:
- Shape the cookie dough into balls as you would when preparing to bake them.
- Place them on a silicone- or parchment-lined sheet.
- Freeze for an hour (or until solid) and transfer to a freezer zip-top bag.
- Squeeze out the air and freeze.
Ready to Bake those frozen cookies? Here’s how:
Cut-Out Cookies: Defrost the dough in the fridge before rolling out, cutting shapes, and baking as usual.
Slice-and-Bake Cookies: Frozen cookie logs are easier to slice after they’ve defrosted for a few minutes. Place on a lined baking sheet and bake following recipe directions. Give the cookies a couple of extra minutes in the oven if necessary.
Drop Cookies: This will take a couple of hours, so be sure to plan beforehand. Set frozen cookie dough balls on a lined baking sheet, let the dough defrost in the refrigerator, or place frozen cookie dough balls on a lined baking sheet and bake following recipe directions. Give the cookies a couple of extra minutes in the oven to make up for their frozen start.
If you plan on having a cookie decorating party and need lots of cookies already cooled, you can freeze the cookies already shaped and cooked. Baked cookies will keep in the freezer for up to 3 weeks. After baking, allow the cookies to cool completely. Place them in a freezer-safe storage container labeled with the name and date. When you are ready to decorate, you will have to thaw them out by taking the containers out of the freezer, leaving the lid or plastic wrap on, and leave at room temperature for at least a few hours.
If you choose to thaw them uncovered, that works too. However, beware that the cookies may form condensation directly on the cookie during the high-humidity summer months. By leaving the lid or plastic wrap on your wrapped, frozen cookies, the condensation forms on the outside of the container or wrap, and after a minimum of three hours, you can uncover the cookies and decorate them. A good practice is to wait at least 3 hours to ensure the cookies are thawed and then leave them exposed to the air for two additional hours before decorating.
Or, if you want to eat a few, you can take them out and let them sit at room temperature or warm it in the oven for a few minutes. Or, if you are in a hurry, you can microwave it in 10-second intervals.
Get creative! If you have some extra time and want to be prepared for a sudden craving, you can make extra dough and transfer dough logs to a plastic freezer bag or another container. Press out as much air as possible, label the bag, and store it in the freezer for up to three months. Don’t forget to label the cookie type, date made, and baking instructions.
Classic Sugar Cookies
Equipment
- Oven
Ingredients
Dry Ingredients
- 1¼ Cup Granulated Sugar
- 1 Teaspoon Salt
- ¾ Cup Confectioner's Sugar
- 5½ Cups All Purpose Flour
- 1 Teaspoon Cream of Tarter
Wet Ingredients
- 3 Large Eggs
- ¾ Cups Vegetable Oil
- 1 Cup Softened Unsalted Butter (2 sticks)
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine butter, granulated sugar, confectioners sugar, and mix until combined.Drizzle in oil and pour in eggs, and mix well. In a separate bowl, add the cream of tartar and salt to the flour and roughly sift.Slowly add the flour to the butter mix and allow the mixer to combine until the dough pulls away from the mixer bowl's sides.
- Using an ice cream/cookie scoop, scoop out golf-ball-size portions on a parchment-lined cookie sheet.Roll out each cookie dough ball until it is smooth and round.Using a kitchen glass that has been pressed into granulated sugar, press down on each cookie dough ball until the center of the cookie is pressed flatter than the edges. Repeat this on all cookies.
- Bake for 8-12 minutes or until edges are just slightly starting to brown and the center no longer appears wet.
Frosting Recipe
Equipment
- Mixer
Ingredients
Dry Ingredients
- 4 Cups Confectioner's Sugar
- 1 teaspoon Salt
Wet Ingredients
- ½ Cup Softened Unsalted Butter
- ¾ Cups Sour Cream
Instructions
Combine Ingredients
- In a clean bowl, using the paddle attachment in your standing mixer, combine butter, sour cream, and salt.Once ingredients are fully incorporated, start adding the confectioner's sugar, about a 1/2 cup at a time. (You may not need all 4 cups. Keep an eye on the frosting to determine when it has reached your desired consistency. If it gets too be too thick, you can add some milk to loosen)Add in a few drops of your choice of food coloring.
Spread & Decorate
- Spread on cooled cookies using an offset spatula.
This recipe is the same one we use at home and was based on www.iambaker.net. We’ve changed it up a little, but not too much. While you gather and pre-measure your ingredients, preheat your oven to 350 degrees.
We would love to hear your great cookie recipes in the comments below!
En-Joy!
Now I want cookies!