Easy Sugar Cookies
These Easy Sugar Cookies are delicious on their own but made even sweeter dipped in chocolate. You can use any cookie cutter for this recipe to make a festive and delicious treat!
Servings: 18 cookies*
Ingredients
- 1 cup unsalted butter 2 sticks, softened to room temperature
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- 1 egg room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- Baker’s semi–sweet chocolate bar 4ounces
- Sprinkles
Instructions
- Cream butter and sugar until light and fluffy.
- Add in the salt, egg and vanilla.
- Slowly add in the flour.
- Form dough into three balls. Place in a bowl, cover and chill dough at least three hours.
- Once the dough has chilled, preheat your oven to 375 degrees.
- Cover baking sheet with parchment paper or silicone mat.
- Lightly flour your surface for cutting out the cookies.
- Take out the dough balls and let them warm up a little while your oven is preheating. Roll out the dough to about ¼” thickness. Cut out cookies with your cookie cutter and place them onto your prepared baking sheet. Leave about an inch in between each cookie.
- Bake for 8-10 minutes.
- Let cookies cool completely.
To decorate the cookies:
- Break up the Baker’s chocolate into pieces and place into a microwave safe bowl. Heat for 30 seconds and then stir. Heat for an additional 30 seconds and stir. If needed, heat at 10 second increments more as needed, stirring after each one, until chocolate is completely melted. Let it cool slightly.
- Dip one side of the cookies into the chocolate. Place the cookies on your covered surface and add the sprinkles. Let them sit until the chocolate sets.
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 18 cookies.
The dough needs to be chilled so that it will stick less to the counter and rolling pin while making them. Chilling the dough also gives the cookies nice clean cut edges.
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 place on 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. Prefer to do two baking sheets at a time? Then I would suggest to space your oven racks so that your oven is divided into thirds. Also switch the cookie sheets top to bottom and flip them back to front halfway through the baking time if doing two baking sheets together.
I prefer using semi-sweet Bakers chocolate bars over chocolate chips. You can use chocolate chips if that is what you have on hand. Why use Bakers chocolate? 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