Rolled Sugar Cookies: A Timeless Classic for Every Occasion

The scent of sugar cookies baking is, for me, the olfactory embodiment of childhood joy. I remember my grandmother, a woman whose kitchen was always warm and filled with an irresistible aroma, meticulously rolling out dough on her flour-dusted Formica countertops. She’d hum a gentle tune as she cut out stars and hearts with well-worn metal cutters, her movements precise and practiced. These weren’t just cookies; they were edible tokens of affection, each one a tiny piece of love baked into buttery, sweet perfection. Making them now always brings me back to those comforting moments, a tangible connection to a cherished past.

Recipe Overview

• Prep Time: 1 hour 55 minutes (includes chilling time)
• Cook Time: 5 to 9 minutes per batch
• Total Time: Approximately 2 hours 5 minutes (includes chilling and baking)
• Servings: 6 dozen
• Yield: Approximately 72 cookies
• Dietary Type: Vegetarian

Ingredients

For the Rolled Sugar Cookies:

• 1 cup sugar
• 1 cup butter (or 1 cup margarine), melted
• 3 tablespoons milk
• 1 teaspoon vanilla
• 1 egg
• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• Colored crystal sugar, if desired, for sprinkling

For the Glaze:

• 1 ½ cups powdered sugar
• 3 to 3 ½ tablespoons milk

Equipment Needed

• Large mixing bowl
• Whisk
• Spatula or wooden spoon
• Plastic wrap
• Rolling pin
• Floured surface for rolling dough
• 2-inch cookie cutters
• Baking sheets (ungreased)
• Wire cooling racks
• Small bowl for glaze
• Spoon for mixing glaze

Instructions

1. In a large bowl, combine the 1 cup of sugar with the melted butter (or margarine). Add the 3 tablespoons of milk, 1 teaspoon of vanilla, and the egg. Whisk these ingredients together until they are well-blended.
2. Next, stir in the 3 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Mix these dry ingredients into the wet ingredients until the dough is just combined. Be careful not to overmix.
3. Cover the bowl with plastic wrap, ensuring it’s well sealed. Refrigerate the dough for at least 1 hour to make it easier to handle for rolling.
4. Preheat your oven to 400°F (200°C).
5. When you’re ready to bake, remove about one-third of the chilled dough from the refrigerator. Keep the remaining dough refrigerated to maintain its firmness.
6. On a lightly floured surface, roll out this portion of the dough to a thickness of 1/8-inch.
7. Using a floured 2-inch cookie cutter, cut out your desired shapes.
8. Place the cut-out cookies 1 inch apart on ungreased cookie sheets.
9. If you are not planning to use the glaze, now is the time to sprinkle the cookies with sugar.
10. Bake the cookies in the preheated oven for 5 to 9 minutes, or until the edges are a light golden brown. Keep a close eye on them, as baking time can vary slightly depending on your oven and cookie thickness.
11. Immediately remove the baked cookies from the cookie sheets and transfer them to cooling racks to cool completely. This should take about 15 minutes.
12. While the cookies are cooling, prepare the glaze: In a small bowl, mix the 1 ½ cups of powdered sugar with 3 to 3 ½ tablespoons of milk. Stir with a spoon until the glaze is smooth and has a spreadable consistency. You may need to adjust the milk by a half tablespoon either way to achieve the desired texture.
13. Once the cookies are completely cool, spread the prepared glaze over them.
14. While the glaze is still wet, sprinkle with colored sugar, if desired, for a festive touch.

Expert Tips & Tricks

For perfectly rolled sugar cookies every time, I’ve learned a few tricks over the years. Keeping the dough chilled is paramount; if it becomes too soft while you’re working, pop it back into the refrigerator for a few minutes. When rolling, a dusting of flour on your surface and rolling pin prevents sticking without making the dough tough. Don’t be afraid to re-roll scraps of dough; just make sure to keep them chilled between rolling sessions. When cutting, press straight down without twisting the cutter; this helps the cookies maintain their shape during baking. The immediate transfer to cooling racks is crucial to prevent the bottoms from over-baking on the hot sheet. For a smooth glaze, start with less milk and add more gradually until you achieve a consistency that coats the cookies beautifully without running off the edges.

Serving & Storage Suggestions

These rolled sugar cookies are a delight served as they are, showcasing their simple elegance. They are perfect for afternoon tea, a delightful addition to a dessert buffet, or a thoughtful homemade gift. Store completely cooled and glazed cookies in an airtight container at room temperature for up to a week. If they are not glazed, they can last even longer, about 10-14 days. For longer storage, you can freeze unglazed cookies separated by parchment paper in a freezer-safe container for up to 3 months; they can be glazed after thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	769.1 kcal
Calories from Fat	294 kcal
Total Fat	32.7 g	50%
Saturated Fat	20.1 g	100%
Cholesterol	118.7 mg	39%
Sodium	523.2 mg	21%
Total Carbohydrate	112.1 g	37%
Dietary Fiber	1.7 g	6%
Sugars	63 g	252%
Protein	8.3 g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

While this classic recipe is wonderful on its own, you can certainly play with it. For a hint of citrus, add the zest of one lemon or orange to the dough. A touch of almond extract alongside or instead of vanilla can add a sophisticated flavor profile. If you prefer a less sweet cookie, you can slightly reduce the sugar in the dough, though it might affect the crispness. For a gluten-free option, you can experiment with a good quality all-purpose gluten-free flour blend, though the texture may differ. You can also get creative with different extracts like peppermint or maple for seasonal variations.

FAQs

Q: Why is my sugar cookie dough so sticky?
A: This usually happens if the dough is too warm. Ensure you chill it for the full hour, and if it becomes sticky during rolling, return it to the refrigerator for a short period.

Q: How do I prevent my sugar cookies from spreading too much?
A: Using chilled dough is the most important factor. Also, ensure your baking powder is fresh and that you aren’t over-creaming the butter and sugar initially.

Q: Can I use a different size cookie cutter?
A: Yes, but baking times will need to be adjusted. Smaller cookies will bake faster, and larger ones will take longer. Always watch for the golden-brown edges.

Q: My glaze is too thin, what should I do?
A: If your glaze is too thin, gradually add more powdered sugar, a tablespoon at a time, until it reaches a smooth, spreadable consistency.

Q: How long does the glaze take to set?
A: The glaze should set within about 30 minutes to an hour at room temperature, depending on humidity.

Final Thoughts

These rolled sugar cookies are more than just a recipe; they are a tradition waiting to happen, a canvas for your creativity, and a guaranteed crowd-pleaser. Whether you’re baking them for the holidays, a birthday, or simply because the craving strikes, the process itself is as rewarding as the delicious outcome. Gather your loved ones, put on some cheerful music, and let the magic of baking fill your kitchen. I’d be delighted to hear about your cookie creations and any personal touches you add to this beloved classic. Enjoy every bite!