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Harvest Sugar Cookies

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Submitted by SISTER17

Classic rolled sugar cookies with a buttery, tender dough that holds its shape when cut with pumpkin, leaf, or any seasonal cookie cutter. Sprinkle with sugar or frost after baking.

YIELD

2 dozen

PREP

20 min

COOK

10 min

READY

2 hrs

A straightforward sugar cookie dough that rolls out clean, holds its cutter shape, and bakes up with a tender, slightly crisp edge. Butter, sugar, eggs, vanilla, flour, and not much else. This is the kind of recipe you come back to every fall when the leaf and pumpkin cookie cutters come out of the drawer.

Creaming the butter and sugar until truly fluffy is what gives these cookies their light texture. Then beating in the eggs and vanilla until the mixture is airy sets up a dough that’s workable without being tough.

The 1-hour chill firms the dough so it rolls without sticking and the cutouts keep their edges in the oven instead of spreading into blobs. Roll to ¼ inch for cookies with some substance, not paper-thin snaps.

Kitchen Tips

  • Flour the surface lightly. Too much flour worked into the dough makes the cookies dry and dense.
  • Use a floured spatula to transfer cutouts to the baking sheet. Bare fingers stretch the shapes.
  • Bake until just lightly browned at the edges. These firm up as they cool, so pulling them when they still look slightly underdone gives the softest result.
  • Sprinkle with sugar before baking for a sparkly top, or cool completely and frost for decorated cookies.

Variations

  • Add ½ teaspoon of almond extract along with the vanilla for a more complex, bakery-style flavor.
  • Tint the frosting with fall colors (orange, red, yellow) for seasonal decorated cookies.
  • Roll the dough a little thicker (⅓ inch) for softer, puffier cookies that stay chewy in the center.

Ingredients

¾ 177
CUP ML BUTTER
or margarine, softened
1 237
CUP ML SUGAR
2 2
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
2 ¾ 651
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
1
X FROSTING
or additional sugar, to taste *

Directions

In a mixing bowl, cream butter and sugar.

Add eggs and vanilla; beat until light and fluffy.

Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.

Chill for 1 hour or until firm. On a lightly floured surface, roll the dough to ¼ inch thickness.

Cut with pumpkin or leaf cookie cutters or others of your choice.

Using a floured spatula, place cookies on greased baking sheets.

Sprinkle with sugar if desired (or frost baked cookies after they have cooled).

Bake at 375℉ (190℃) for 8 to 10 minutes or until lightly browned

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 850 40% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 23g 114%
Trans Fat 0g
Cholesterol 197mg 66%
Sodium 577mg 24%
Total Carbohydrate 39g 39%
Dietary Fiber 2g 9%
Sugars g
Protein 25g
Vitamin A 24% Vitamin C 0%
Calcium 6% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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