Sugar cookies have a long history that spans several centuries. They are believed to have originated in the 17th century in Europe, where they were initially known as “Nazareth cakes” and later called “sugar biscuits.” These early versions were simple, unleavened cookies made with sugar, butter, and flour.
As sugar became more accessible and affordable, sugar cookies gained popularity and began appearing in various shapes and designs. In the 18th century, German and Dutch settlers brought the tradition of making intricate sugar cookies to North America.
Sugar cookies became particularly associated with holidays, especially Christmas, due to their versatility in being shaped and decorated. In the 20th century, the introduction of cookie cutters and colorful icing further enhanced their festive appeal.
The flavor profile of sugar cookies is typically sweet and buttery. The main ingredients are sugar, butter, flour, and often vanilla extract, which contribute to their delicate and slightly crumbly texture. However, variations of sugar cookies have emerged over time, incorporating different flavors such as almond, lemon, or chocolate.
Today, sugar cookies continue to be enjoyed year-round, with various shapes and decorations reflecting different occasions and personal preferences. They remain a beloved classic, perfect for both casual snacking and elaborate decorative designs.
Sugar cookies
Ingredients
- 2 ¾ Cups all-purpose flour
- 1 Tsp baking soda
- ½ Tsp baking powder
- 1 Cup unsalted butter softened
- 1 ½ Cup white sugar
- 1 large egg
- 1 Tsp vanilla extract
- ½ Tsp almond extract
- ¼ Tsp salt
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, almond extract, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
- Divide the dough into two equal portions and shape each portion into a disk. Wrap each disk with plastic wrap and chill in the refrigerator for at least 1 hour.
- On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets, leaving about an inch of space between each cookie.
- Bake for 8 to 10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
- Repeat steps 7-9 with the remaining chilled dough.
- Once the cookies are completely cooled, you can decorate them with icing, sprinkles, or any desired toppings.
