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Pioneer Woman Sugar Cookies

Pioneer Woman Sugar Cookies - recipe card
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These classic sugar cookies are crisp on the edges, soft and tender in the center, with a delicate vanilla-scented sweetness. The simple dough rolls out beautifully and holds its shape for cut-out cookies, or you can drop them by rounded tablespoons for a quicker version. A dusting of sparkling sugar or a swipe of easy buttercream makes them perfect for any celebration.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tbsp sparkling sugar or sanding sugar, for garnish (optional)

Instructions

  1. Preheat the oven to 350°F / 177°C. Line two baking sheets with parchment paper. This ensures even heat distribution and prevents sticking without the need for greasing.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed. Creaming properly incorporates air, which gives the cookies their tender texture.
  3. Add the egg, vanilla extract, and almond extract. Beat on medium speed until fully combined, about 30 seconds. The mixture may look slightly curdled at this point — that is fine. The almond extract adds a subtle, classic sugar cookie flavor without overpowering the vanilla.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Whisking aerates the flour and ensures the leavening agent and salt are evenly distributed.
  5. Add the dry ingredients to the wet mixture in two additions, mixing on low speed after each just until combined. Do not overmix once the flour is added, or the cookies will become tough. The dough should be soft but not sticky.
  6. For drop cookies: scoop heaping tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Place on prepared baking sheets, 2 inches apart. If making cut-out cookies, wrap the dough in plastic wrap and refrigerate for at least 30 minutes until firm enough to roll.
  7. For cut-out cookies: on a lightly floured surface, roll the chilled dough to 1/4-inch thickness. Use cookie cutters of your choice to cut shapes, re-rolling scraps once. Transfer cut-outs to prepared baking sheets, spacing 1 inch apart.
  8. If desired, sprinkle tops with sparkling sugar before baking. This adds a pleasant crunch and a professional-looking shimmer. For drop cookies, gently flatten each ball to about 1/2-inch thick before sprinkling.
  9. Bake one sheet at a time on the center rack for 8 to 10 minutes, or until the edges are just barely turning golden and the centers look set but not browned. For softer, chewier cookies, bake on the shorter side; for crispier edges, bake a minute longer.
  10. Let the cookies rest on the baking sheet for 5 minutes. This allows them to firm up slightly before moving. Transfer to a wire rack to cool completely. Cookies will continue to firm as they cool.
  11. If decorating, wait until cookies are completely cool. A simple buttercream or royal icing works well. Unfrosted cookies can be stacked or stored immediately.

Notes

Store unfrosted cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unfrosted cookies between layers of parchment in a freezer-safe container for up to 3 months. To thaw, arrange cookies on a baking sheet and let sit at room temperature for 15 minutes. Frosted cookies can be refrigerated in a single layer for up to 3 days, but bring to room temperature before serving for best texture.

Nutrition

Keywords: Pioneer Woman sugar cookies, classic sugar cookies, cut-out cookies, vanilla cookies, butter cookies, easy cookie recipe, holiday cookies, soft sugar cookies, baking, dessert

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