This is the recipe that started it all! I started making sugar cookies during the pandemic to bring some joy to a very strange holiday season. I remember telling Gene my idea, and hoping that I might sell 10 cookies kits that year. I ended up selling over 100!
Since then, my little cookie biz has only grown more. I’ve made over 8,000 of these cookies between cookie kits, private orders, school parties, and more. AND I’ve met so many fantastic people from my community, simply through cookie kits! I’ve loved seeing these cookies incorporated into your family traditions and getting to enjoy all your pictures of your families decorating cookies together.
BUT – no gate-keeping here! I’m ready to spill ALL my baking secrets (and the real secret is that these cookies are not difficult to make). I’m going to show you step-for-step how I’ve made every single one of those 8,000 cookies, and I hope you give it a go in your own kitchen!
This recipe is just for the cookies, but my royal icing recipe will be up soon!
This is a fun patriotic twist on my classic sugar cookies. This is the only base sugar cookie recipe you need!
Recipe notes:
- One thing I love about this recipe is that the dough does not need to be chilled. From the time you start you are about 20 minutes from fresh cookies out of the oven, depending on how fast you work 😉
- I use Lorann baking emulsions in all my sugar cookies. They take the flavor to the next level! This recipe uses LorAnn Vanilla Butter emulsion. When you think of that classic bakery sugar cookie taste – this emulsion nails it!
- These cookies hold their shape – every. single. time. Seriously, perfection! No spread!
- This recipe makes approximately 18 cookies.
Ingredients
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 egg
1.5 tsp vanilla butter emulsion
2 tsp baking powder
3 cups all purpose flour
1/2 cup festive sprinkles
Instructions
- Preheat oven to 350 degrees.
- Start by creaming together your butter and sugar in your electric mixer with the paddle attachment.
- Once butter and sugar is light and fluffy, add in egg and vanilla butter emulsion, mix until combined.
- Add in your baking powder, then add flour 1 cup at a time. Mix well each time you add flour.
- Add in your festive sprinkles, but be careful to not over-mix or your colors will run!
- Once dough is completely combined, lightly dust a clean work surface with flour and roll out your dough. I like to work with about 1/4 of the dough at a time. If you work with too much at one time it will be difficult to roll out.
- Roll dough to about 1/2 inch thickness and cut with desired cookie cutters – of course use stars for 4th of July!
- Transfer to baking sheet, and bake for 6-7 minutes, depending on oven and preference. I never bake mine longer than 7 minutes. If the edges are starting to turn golden brown you’ve baked a little too long!
- Enjoy!
Be sure to let me know if you give these a try! I would love to hear what you think!
Festive Sprinkle Sugar Cookies
Course: DessertDifficulty: Easy36
servings13
minutes7
minutesClassic sugar cookies with a festive sprinkle spin!
Ingredients
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 egg
1.5 tsp vanilla butter emulsion
2 tsp baking powder
3 cups all purpose flour
1/2 cup festive sprinkles
Directions
- Preheat oven to 350 degrees.
- Start by creaming together your butter and sugar in your electric mixer with the paddle attachment.
- Once butter and sugar is light and fluffy, add in egg and vanilla butter emulsion, mix until combined.
- Add in your baking powder, then add flour 1 cup at a time. Mix well each time you add flour.
- Add in your festive sprinkles, but be careful to not over-mix or your colors will run!
- Once dough is completely combined, lightly dust a clean work surface with flour and roll out your dough. I like to work with about 1/4 of the dough at a time. If you work with too much at one time it will be difficult to roll out.
- Roll dough to about 1/2 inch thickness and cut with desired cookie cutters – of course use stars for 4th of July!
- Transfer to baking sheet, and bake for 6-7 minutes, depending on oven and preference. I never bake mine longer than 7 minutes. If the edges are starting to turn golden brown you’ve baked a little too long!
- Enjoy!
