Easy Sugar Cookies
These sugar cookies are easy to make and even more delicious when dipped in chocolate. They are a great dessert and make a nice gift for someone special.
Servings: 20 cookies (depends on the size of cookie cutter you use)
Ingredients
- 1 cup butter 2 sticks, softened to room temperature
- 1 ½ cup granulated sugar
- ¼ teaspoon salt
- 1 egg room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- Semi-sweet baking chocolate
- Sprinkles
- Extra flour for working area and rolling pin
Instructions
- Cream butter and sugar until light and fluffy.
- Add in the salt, egg and vanilla.
- Slowly add in the flour.
- Form the dough into three balls. Place in a bowl, cover and chill dough at least one hour and up to one day.
- Once the dough has chilled, preheat your oven to 375 degrees. Take the dough out to warm up a little while the oven preheats.
- Cover baking sheet with parchment paper or silicone mat.
- Lightly flour your surface for cutting out cookies and your rolling pin.
- Take out one dough ball at a time and roll out the dough to about ¼” thickness. Cut out hearts with your cookie cutter and place them on your covered baking sheet.
- Bake for 8-10 minutes.
- Let cookies cool completely before dipping in the chocolate.
For Decorating
- Break apart the chocolate squares and place into a microwave safe bowl. Heat the chocolate for 30 seconds and stir the chocolate. Heat for an additional 30 seconds and stir. If it needs to melt more, heat at 10 second increments, stirring after each one until the chocolate is melted and smooth.
- Dip half of the cookie in the melted chocolate or use a spoon to spread the melted chocolate over the cookie.
- Cover with sprinkles right after dipping in the chocolate.
- Let them sit a little while so the chocolate and sprinkles can set.
Notes
How many cookies you get from this recipe depends on the size of your cookie cutter. I used a heart cookie cutter that was about 3" and made about 20 cookies.
The dough needs to be chilled so that it will stick less to the counter and rolling pin while making them.
Make sure you generously flour your working area before rolling out the dough. Also sprinkle flour over your rolling pin so that the dough will not stick to it.
Use a thin pie server or spatula (covered with flour) to lift up the cookies from your working area to the baking sheet. Sometimes they can be hard to lift off the counter or table.
I like to bake one cookie sheet at at time placed in the center of the oven to make sure the cookies bake evenly. If you prefer to do two at a time, I would suggest to space oven racks so oven is divided into thirds and switch cookie sheets top to bottom and also back to front halfway through the baking time.
I prefer using semi-sweet bakers chocolate bars over chocolate chips, but you can use chocolate chips if that is what you have. I like to use the bakers chocolate bars because it melts nicely and doesn't seem to harden up as quickly as chocolate chips which gives you more time to work with the chocolate.
Adapted from M&M