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Pioneer Woman Sugar Cookies - recipe card

Pioneer Woman Sugar Cookies

  • Author: Anabelle McLean
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Buttery, tender sugar cookies with a hint of vanilla and almond, rolled and cut into shapes, then baked until just set. They hold their shape beautifully and are perfect for decorating with royal icing or a simple dusting of colored sugar. The dough is forgiving and easy to work with, making them a favorite for holidays and bake sales.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • Royal icing or colored sanding sugar, for decorating (optional)

Instructions

  1. Preheat oven to 350°F / 177°C. Line two large baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts until fully incorporated.
  5. With the mixer on low speed, gradually add the dry ingredients and mix just until the dough comes together. Do not overmix, or the cookies will be tough.
  6. Divide the dough in half, shape each half into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. Chilling firms the butter and prevents spreading.
  7. On a lightly floured surface, roll one disk of dough to 1/4-inch thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets, spacing them about 1 inch apart. Re-roll scraps once; discard any remaining scraps.
  8. Bake one sheet at a time in the preheated oven for 8 to 10 minutes, until the edges are just barely golden. The centers should look set but slightly soft. Rotate the sheet halfway through baking for even browning.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
  10. If decorating, spread or pipe royal icing onto cooled cookies and let set for at least 1 hour before stacking. Alternatively, sprinkle with colored sanding sugar before baking for a simple finish.
  11. Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze undecorated cookies for up to 3 months.

Notes

Storage: Keep baked cookies in an airtight container at room temperature for up to 1 week. Freeze undecorated cookies in a single layer, then transfer to a freezer bag for up to 3 months; thaw at room temperature. Reheating not recommended. For best flavor, bring to room temperature before serving.

Nutrition

  • Calories: 1260
  • Sugar: 102g
  • Sodium: 190mg
  • Unsaturated Fat: 29g
  • Carbohydrates: 190g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 218mg

Keywords: Pioneer Woman sugar cookies, sugar cookie recipe, cut-out cookies, rolled sugar cookies, easy sugar cookies, holiday cookies, Christmas cookies, butter cookies, vanilla almond cookies, baking, dessert, homemade cookies

Did you make this recipe?

Find it online: https://bellesbestbites.com/pioneer-woman-sugar-cookies/