Forget everything you thought you knew about sugar cookies. This recipe ditches the baking soda but keeps all the sweetness and fun. Perfect for those who want a simpler, yet equally delicious, cookie experience.
Why This Recipe Works
- No baking soda means no worrying about the cookies rising too much or tasting bitter.
- Using butter at room temperature ensures your dough is perfectly creamy and easy to work with.
- A touch of vanilla extract adds depth to the flavor, making these cookies irresistible.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Equipment Needed
- Mixing bowls
- Electric mixer
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
Instructions
Step 1: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3 minutes with an electric mixer on medium speed. The key here is to ensure the butter is at room temperature to achieve that perfect creamy texture.
Step 2: Add the Egg and Vanilla
Beat in the egg and vanilla extract until well combined. The vanilla extract not only adds flavor but also enhances the sweetness of the cookies. Make sure to scrape down the sides of the bowl to incorporate all the ingredients evenly.
Step 3: Mix in the Dry Ingredients
Gradually add the flour and salt to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated. The dough should be soft but not sticky.
Step 4: Chill the Dough
Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling the dough makes it easier to roll out and helps the cookies maintain their shape during baking.
Step 5: Roll, Cut, and Bake
Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out shapes and place them on parchment-lined baking sheets. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
Tips and Tricks
For cookies that are evenly golden, rotate the baking sheets halfway through the baking time. If you’re adding sprinkles or decorations, do so immediately after the cookies come out of the oven so they stick. For a softer cookie, reduce the baking time by a minute or two. Remember, cookies continue to cook on the baking sheet after being removed from the oven, so it’s better to err on the side of underbaking.
Recipe Variations
- Add lemon zest to the dough for a citrusy twist.
- Mix in chocolate chips or nuts for added texture.
- Use almond extract instead of vanilla for a different flavor profile.
- Dip half of the baked cookie in melted chocolate for a decadent treat.
- Add food coloring to the dough for festive, colorful cookies.
Frequently Asked Questions
Can I use margarine instead of butter?
While margarine can be used as a substitute for butter, it may affect the flavor and texture of your cookies. Butter provides a richer taste and better consistency, so it’s recommended for this recipe.
How do I store these cookies?
Store the cooled cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies or the dough for up to 3 months.
Can I make the dough ahead of time?
Yes, the dough can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to 3 months. Just make sure to let it thaw slightly before rolling if frozen.
Summary
This sugar cookie recipe without baking soda is a simple, foolproof way to enjoy classic sugar cookies with less hassle. Perfect for any occasion, these cookies are sure to be a hit with everyone who tries them.