Rolled Sugar Cookies Recipe

All-purpose flour: The base of the cookies, providing structure and texture.

Baking soda: Helps the cookies rise and become light and fluffy.

Baking powder: Works with the baking soda to ensure the cookies have the right texture.

Unsalted butter: Adds richness and flavor while allowing control over the salt content.

White sugar: Sweetens the cookies and helps them achieve a golden color.

Egg: Binds the ingredients together and adds moisture.

Vanilla extract: Provides a classic, sweet flavor that complements the other ingredients.

Almond extract: Adds a subtle, nutty flavor that enhances the overall taste of the cookies.

When rolling out the dough, make sure to lightly flour both the surface and the rolling pin to prevent sticking. If the dough becomes too soft and difficult to handle, chill it in the refrigerator for about 15-20 minutes. This will make it easier to roll out and cut into shapes.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cookies denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, though it may slightly alter the taste.

• baking powder - Substitute with cream of tartar and baking soda: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• unsalted butter - Substitute with margarine: Margarine can be used for a similar texture, though it may slightly change the flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a different flavor and is a good dairy-free alternative.

• white sugar - Substitute with brown sugar: Brown sugar adds moisture and a slight molasses flavor to the cookies.

• white sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water to replace one egg, suitable for vegan diets.

• egg - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg for a moist texture and added sweetness.

• vanilla extract - Substitute with maple syrup: Maple syrup can add a different but pleasant flavor profile to the cookies.

• vanilla extract - Substitute with almond extract: Almond extract provides a stronger, nutty flavor, so use half the amount.

• almond extract - Substitute with vanilla extract: Vanilla extract can be used if almond extract is unavailable, though the flavor will be different.

• almond extract - Substitute with amaretto: Amaretto liqueur can be used for a similar almond flavor, though it will add a bit of alcohol.

• Allow the cookies to cool completely on wire racks before storing. This prevents condensation and keeps them from becoming soggy.
• Store cookies in an airtight container at room temperature. Layer them between sheets of parchment or wax paper to prevent sticking.
• For longer storage, place the airtight container in the refrigerator. This can extend their freshness for up to two weeks.
• To freeze, arrange cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer cookies to a freezer-safe bag or container. Label with the date and type of cookie.
• When ready to enjoy, thaw cookies at room temperature for about 15-20 minutes. For a freshly baked taste, warm them in a 300°F (150°C) oven for 5-10 minutes.
• If you prefer to freeze the dough, shape it into a disc, wrap tightly in plastic wrap, and place in a freezer-safe bag. Thaw in the refrigerator overnight before rolling out and baking.
• For a festive touch, freeze cookies with icing or decorations. Ensure the icing is completely dry before freezing to maintain their appearance.

• Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Heat for about 5-10 minutes, or until they are warmed through. This method helps maintain their crispiness.

• For a quicker method, use a microwave. Place the cookies on a microwave-safe plate and cover them with a slightly damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious, as microwaving too long can make them chewy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket. Heat for 2-3 minutes. This method can help retain their original texture.

• To reheat on the stovetop, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes, flipping halfway through. This method is great for a small batch and keeps them from drying out.

• For a toaster oven, preheat to 300°F (150°C). Place the cookies on the rack or a baking sheet. Heat for 5-7 minutes. This method is convenient and effective for a few cookies at a time.

• Oven: Preheat to 375°F (190°C) to bake the cookies.

• Small bowl: Use to mix together the flour, baking soda, and baking powder.

• Large bowl: Cream together the butter and sugar, and mix in the egg, vanilla, and almond extract.

• Electric mixer: Helps to cream the butter and sugar until smooth and to blend in the dry ingredients gradually.

• Rolling pin: Roll out the dough to about ¼ inch thick on a floured surface.

• Floured surface: Prevents the dough from sticking while rolling it out.

• Cookie cutters: Cut the rolled-out dough into various shapes.

• Baking sheets: Place the cut-out cookies on these for baking.

• Wire racks: Allow the cookies to cool evenly after baking.

Prepare ingredients in advance: Measure and mix the dry ingredients the night before to save time when you're ready to bake.

Use a stand mixer: A stand mixer can cream the butter and sugar faster and more efficiently than by hand.

Chill the dough: If the dough is too soft, chill it for 15-20 minutes to make it easier to roll out and cut.

Line baking sheets: Use parchment paper or silicone baking mats to reduce cleanup time and prevent sticking.

Batch baking: Roll and cut all the cookies before baking to streamline the process and ensure even baking.