Sugar Cookies
There is just the barest touch of fall in the air today. You’d hardly even notice it if you weren’t paying attention. I’m one of those people who love all things fall, though, so at the first sign of temperatures dropping even a little bit I start dancing a jig. The cooler temps (not a summer person…sorry!), the changing leaves, sweaters, and Halloween!!! The only thing I’m not a huge fan of is the whole pumpkin spice thing…I mean, it’s fine, and I love pumpkin, but it’s showing up in literally everything.
Anyway, I always make these cookies in the fall. Honestly I never make sugar cookies at Christmas (gasp!) because I pretty much bake everything else on the planet then, so in a way these cookies kick off the coming baking frenzy.
Sugar Cookies
Crisp on the outside, soft on the inside.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter (softened to room temperature)
- 2/3 cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Glaze Ingredients
- 1 pound powdered sugar
- 3/8 cup milk
- 3/8 cup corn syrup
- 1 teaspoon vanilla extract
- food coloring (as desired)
Chocolate Piping Ingredients
- 1 cup chocolate chips
- 2 teaspoons coconut oil
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 3-4 minutes. Beat in egg and vanilla.
- In separate bowl, sift together flour, baking powder, and salt. Add to butter mixture and beat on low until just combined.
- Turn dough out onto sheet of plastic wrap. Using plastic warp, press dough into disk and refrigerate for two hours.
- Dust work surface liberally with powdered sugar and roll dough to ¼ inch thick. (Dough will get very soft and will easily stick to surface.) Alternatively you can roll dough between sheets of parchment paper.
- Cut dough and bake on parchment lined sheets at 350 degrees for 7-8 minutes. Do not let cookies brown.
- Cool on baking sheet for 2-3 minutes and transfer to wire rack to cool completely before glazing.
- To glaze, mix glaze ingredients and spoon over cookies. Glaze will be dry to the touch after a couple of minutes.
- To make piping, combine chocolate and oil in microwave-safe dish. Microwave on high for one minute and stir. Microwave in 20 second intervals until chocolate has melted. Transfer to piping bag to pipe.
13 Comments
Allyson · September 21, 2020 at 5:59 pm
These look really fun! And I’m right there with you. Not a summer person at all, but Fall makes me want to bake!
The Flour Girl · September 21, 2020 at 6:04 pm
Same here! Something about the cooler weather makes me want to load up on sugar!
Laila · September 21, 2020 at 6:33 pm
These are SO cute!! Can’t wait to make these with the kids.
The Flour Girl · September 21, 2020 at 6:45 pm
Thanks! 🙂 Hope they like them!
Kim · September 21, 2020 at 10:06 pm
What darling cookies! I would be tempted to decorate with them!
The Flour Girl · September 21, 2020 at 10:45 pm
Thank you! 🙂
Leah · September 22, 2020 at 3:08 am
Fellow sugar cookier over here! These look so delicious and fun for the fall season. I especially love the marbled effect from the glaze!
The Flour Girl · September 22, 2020 at 11:03 am
Thank you! 🙂
Cassidy · September 26, 2020 at 12:58 pm
These are probably some of the prettiest cookies I’ve ever seen 😂 I’m excited to try them out! Thanks!
The Flour Girl · September 26, 2020 at 6:44 pm
Thank you so much! 🙂
Joyce · September 25, 2020 at 1:06 pm
I love sugar cookies…These are perfect for a Garden Tea Party or just for that favorite little person I know. Weekend baking coming up. Thanks.
The Flour Girl · September 25, 2020 at 2:02 pm
Thank you! 🙂
Swig-Style Sugar Cookies - The Flour Girl Bakes :) · December 20, 2021 at 9:24 pm
[…] chocolate and more chocolate, that I really appreciate a good, old fashioned sugar cookie. These are my favorite rolled cookies…but with all the baking I tend to do this time of year, it’s nice to have sugar cookies […]