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Getting Started-The Easiest Recipe for Cut Out Sugar Cookies

By the time I was in middle school, I liked to be in the kitchen whipping up desserts. Now, don’t get me wrong, I wasn’t Food Network baking championship material like the kids are today. But I could definitely take a box of chocolate jello pudding to new places-just saying. I’ve always, always had a sweet tooth. Gimme a cookie over a bag of chips any day of the week.


I was even a Wilton Cake School dropout in my early twenties; making buttercream roses and plastic clown head cupcakes didn’t really do it for me. Even so, I continued my kitchen adventures on my own finding inspiration from magazines covers in the grocery store checkout line.



After years of playing in the kitchen, trying this and that, you realize finding your groove is a little like dating. The recipes were either too fussy, too sweet, too much work, too bland, not challenging enough…see what I mean? Oh, but cookie decorating was the literal sweet spot…a match made in butter and sugar heaven.


Much like a good date, getting started shouldn’t feel awkward…making a sugar cookie base isn’t excessively challenging as long as a you have a good recipe. I started with a well known internet sensation- the “No Fail Sugar Cookie Recipe.” You had me at no fail. Sign me up for a date that promises a happy ending, right? And it was! I recommend this recipe to everyone.


I’m not sure who originally created this recipe, but I owe them ALL my thanks. Seriously…THANKS! Add in the fact that the creator of this recipe felt compelled to share it with the world…y’all, I’m just saying this doesn’t happen all the time (ugh, another post for another day!)



No Fail Sugar Cookie – NFSC

Ingredients

2 cups unsalted butter

2 cups sugar (white granulated)

2 eggs

1 Tbsp vanilla extract or desired flavoring

6 cups flour

1 tsp. salt


Instructions

Preheat Oven to 350 degrees F (176 C)Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix at low speed until flour is completely incorporated and the dough comes together. Immediately, Roll dough between parchment paper and chill. Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. 



HINT: Rolling Out Dough Without the Mess

Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.


There you have it. The base for your entire cookie decorating relationship. And once things get old, you can always spice it up with a new recipe, but for now, we’ll keep it slow and simple, just like dating should be!