If we are being completely honest, the cookie baking and decorating process is a lot of trial and error (read: can be a complete shit show). What works for one oven may not work in another and geographic location, climate, baking sheet preferences, you name it, can affect the final cookie product.
Is it frustrating? Sure. But, with a little experimenting (and a few batches of cookies), you'll find a recipe variation that yields the perfect, minimal spread roll out sugar cookie perfect for decorating.
Looking for basics to get you started? I've got you!
Basic Roll Out Sugar Cookie Recipe
Oven Temperature: 350 degrees Fahrenheit
Bake time: 10-14 minutes (at 3/8" thickness)
1 c (2 sticks) Butter - still cold; just soft enough to indent
1 c Granulated Sugar
1 Large Egg
2 tbsp. Vanilla*
3/8 tsp. Baking Powder**
3 c All Purpose Flour
*A note about vanilla: You can adjust the amount of vanilla in the recipe to fit your taste/preference. I tend to measure vanilla the same way I do garlic - I eyeball it and more is usually better. What can I say, I live life on the edge.
**Depending on where you live (looking at my friends in high altitude areas), you may need to decrease the amount of baking powder used to avoid cookie spread. This is one of those areas where trial and error will help you determine what works best for your location. If you are in a high altitude area, you may need to bump your oven temperature to 375 degrees Fahrenheit as well.
Preheat oven to 350 degrees Fahrenheit
In a stand mixer using a paddle attachment, combine butter and granulated sugar. You'll want to whip these together until they are smooth - no lumps of butter should be visible.
Once mixed, add in egg, vanilla, and baking powder and mix thoroughly until all ingredients are incorporated.
Turn mixer on the lowest setting and add flour. Allow the ingredients to combine until a soft dough forms. You will know it's done mixing when the dough pulls away from the side of the bowl. I always mix the flour in at a low speed to make sure the dough isn't overmixed (overmixing makes for tough dough!).
Roll cookies out on a floured surface. I use this rolling pin, which comes with guides to ensure that all of my cookies are an even thickness. I roll everything out using the 10mm guides, but you can adjust depending on how you prefer your cookies. If you choose to roll your dough using a thinner guide, you will need to adjust baking time accordingly.
Cut your cookie shapes and place on a parchment lined baking sheet.** How you choose to bake your cookies is definitely a matter of personal preference. I have tried a few parchment brands and Zenology is by far my favorite. Another option for baking is to line pans with silicone baking mats. Again, personal preference and what works for one baker isn't always right for another.
**A baking sheet tip: To keep your cookies from browning too quickly, bake on a light colored baking sheet. I have ruined many batches of cookies not heeding this advice because in the beginning, I didn't know any better. Darker baking sheets retain more heat and will cause your cookies to bake more quickly and/or over brown.
Depending on the size of your cookies, bake for 10-14 minutes or until the edges just start to turn a golden color. I rotate my pan halfway through the baking process to help even out the bake and avoid hot spots in the oven.
Remove cookies from the oven and allow to sit on the baking sheet for about 5 minutes before transferring to a cooling rack. Keep in mind that cookies continue to bake while on a hot baking sheet, so you will want to keep an eye on the bottoms. Transfer to a cooling rack and allow to cool completely before decorating. Warm cookies + royal icing = hot mess so make sure that you allow ample time here.
This recipe is a basic template to (hopefully) help get you started. There are a million and one variations of roll out sugar cookie recipes, but this is what I used to get started. The result is always a soft, thick, sugar cookie that holds its shape and pairs well with royal icing!
Happy baking!
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