{"id":16,"date":"2019-10-22T22:14:00","date_gmt":"2019-10-22T22:14:00","guid":{"rendered":"https:\/\/simmerandslice.com\/index.php\/2019\/10\/22\/2019-10-21-best-cut-out-sugar-cookies-with-buttercream-frosting\/"},"modified":"2023-02-01T22:49:11","modified_gmt":"2023-02-01T22:49:11","slug":"2019-10-21-best-cut-out-sugar-cookies-with-buttercream-frosting","status":"publish","type":"post","link":"https:\/\/simmerandslice.com\/index.php\/2019\/10\/22\/2019-10-21-best-cut-out-sugar-cookies-with-buttercream-frosting\/","title":{"rendered":"BEST ROLLED SUGAR COOKIES WITH BUTTERCREAM FROSTING"},"content":{"rendered":"

I\u2019m kind of a sugar cookie snob. To me, a sugar cookie should be thick and chewy, but not cakey\u2014and it definitely shouldn\u2019t be dry or crispy! However, my mom is the exact opposite. She prefers hers thin and baked so long that they crunch in your mouth! I\u2019ve come to find over the years, that everyone I meet has a different idea of what makes a good sugar cookie! This made finding the \u201cperfect\u201d recipe quite complicated, as you can imagine.<\/p>\n

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<\/span>When I tried the cookies I literally jumped up and down with joy! What I ended up with is a cookie that is slightly sweet on its own, holds its shape as it bakes, isn\u2019t cakey, is perfectly chewy without being undercooked, doesn\u2019t fall apart when you frost it, and can have a delicious crunch if you leave it in the oven for just a couple minutes longer! The three secrets to my success were as follows: a tiny bit of cream cheese to add to the chewiness (not enough to taste it at all), a little cornstarch to help thicken the cookie, and no leavening agents to avoid a cakey texture (the flour and cornstarch help the cookie rise just enough). I would say it\u2019s quite lucky I got it right the first time, but this is honestly years in the making\u2026and I did a lot of research, so luck was only part of it! I did make the recipe twice this week, just to be sure it really was as amazing as I thought it was, and I am pleased to report that my seemingly endless search for the perfect sugar cookie recipe is finally over!<\/span><\/p>\n

\"IMG_4721.jpg\"I promise my rant is almost over too, just a couple things you need to know before you start! First, because there are no leavening agents in the recipe, you need to roll your dough out thick! Your cookies will pretty much bake as thick as you roll them out, so keep the dough at least 1\/3-1\/2 inch thick! Trust me. Secondly, unless you prefer a crispy bottom, use a light colored pan. This will help the cookies bake more evenly and stay chewy! Lastly, these cookies won\u2019t appear browned or golden when they are done (unless you\u2019re going the crispy route)\u2026just set your timer and trust it\u2026they will fluff up slightly as they cook, but it\u2019s hard to tell when they are done. Experiment with your first pan and see how long you like to bake yours for! Mine were done in about 10.5 minutes, but obviously this will differ depending on the thickness of your dough and your sugar cookie preferences! Let them rest on your pan for about 2 minutes after you take them out, then let them finish cooling on a cooling rack.<\/span><\/p>\n

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Best Rolled Sugar Cookies with Buttercream Frosting
\n<\/strong>yields roughly 2 dozen cookies (this will obviously depend on the thickness of your dough and what shapes you use)<\/em><\/p>\n

Ingredients<\/strong><\/p>\n