As a mother of two, I wear many hats. Boo-boo solver, homework helper, referee…the list goes on. But the job I take most seriously is being my family’s best memory maker.
Creating a special, loving, positive and memorable childhood for my children is my life’s greatest joy. So, as you might have guessed, I go all out for the annual tradition over the holidays. Cookie Decorating Day during the holiday season is a cherished event in my family, and Alton Brown’s Sugar Cookies are the cornerstone of its success.
Why Alton Brown Sugar Cookies Are the Best
Every year, we make several types of cut-out or slice-and-bake cookies and decorate them with icing, frosting, sprinkles, and candies. I usually add one new cookie recipe (I’m trying Lindsers this year), but Alton’s Sugar Cookies are non-negotiable.
When it comes to holiday cookies, there are two main factors (apart from taste) that determine whether or not it will be a keeper. First, is the recipe easy to make? My kids often help with measuring and mixing, so they love cookies that are simple and easy to understand. Second: Are cookies easy to store and transport?The big pitfall of many Christmas cookie recipes is that they go stale quickly. In my case it should last at least a week.
Bonus points if the recipe can be packaged in cans and sturdy enough to withstand shipping to relatives living out of state. Alton’s Sugar Cookies meet all of these criteria.
Simply Recipes / Lauren Habermehl
How to make Alton Brown’s Sugar Cookies
You only need 8 simple ingredients to make a batch of Alton’s Sugar Cookies. First, combine the dry ingredients (all-purpose flour, baking powder, and salt) in one bowl. Next, cream the butter and sugar in the bowl of a stand mixer until pale, light and fluffy. Stir in eggs and milk, then slowly fold in dry ingredients. Once you have a soft dough, divide it in half, flatten each part into a disc, and wrap each part in plastic.
The hardest part about this recipe is planning ahead, as the dough needs to chill for at least 2 hours before rolling and shaping. I usually make the dough the night before and have it ready to bake in the morning, or while I’m waiting for Alton’s dough to cool, I prepare a second cookie dough that doesn’t need to be chilled (such as Anzac biscuits).
Simply Recipes / Lauren Habermehl
Once the dough is ready, roll it out to a quarter-inch thickness and cut out your favorite shapes: stars, Christmas trees, reindeer, gingerbread men, snowflakes, and more. Place the pan on a baking sheet lined with parchment paper and bake in the oven for 7 to 9 minutes until the edges are lightly golden brown.
From here, you can let it cool and enjoy it as is, or dress it up with your favorite royal icing recipe, buttercream frosting, sprinkles, and more.
Tips for making the best sugar cookies
I’ve been using this recipe for a few years now and have learned a thing or two about how to make perfect sugar cookies. Here are some of my top tips to ensure an enjoyable baking experience.
Measure accurately: This tip applies to all cookies, but it’s especially important when measuring flour for sugar cookies. If you add too much, the flour will become dry and crumbly, and if you don’t add enough, it will spread too much in the oven. For best results, invest in a food scale and learn how to measure by weight for consistent results. Do not use extremely cold dairy products. Using room temperature eggs and butter traps more air in the dough during mixing, resulting in a smoother, more homogeneous dough that bakes into cookies with a very light texture. Proper spacing: These cookies hold their cut shape well, but still spread out. Space the cookies 1 to 2 inches apart so they don’t melt into each other while baking. Give it a rest: Don’t rush to refrigerate the dough. This is important to tighten the dough and add moisture. Shortening this step can result in flat cookies with a less than ideal texture. (You may also need to chill the dough again after rolling it and removing the mold.)
Simply Recipes / Lauren Habermehl
Use powdered sugar when rolling out: When rolling out the dough, very lightly dust your rolling pin or work surface with powdered sugar instead of flour, which can make the cookies tough and dry. It can prevent sticking and give cookies a softer texture. However, if you’re too aggressive, you can end up with a lumpy, chocolate-crinkle cookie-like surface. Experiment with flavors: These cookies lend themselves well to adding crusts, spices, and extracts. Try adding a pinch of cinnamon or pumpkin pie spice, a little citrus zest, and some mint, almond, or coconut extract.
