Soft and simple, with lots of vanilla flavor, this sugar cookie recipe takes minutes to make and can be easily adapted to use for so many recipes! First they are perfect with a few sprinkles for a birthday party, tea party or for the littles (or bigs) in your life (as long as they are sprinkly people).
Joss spied those sprinkles from across the room! Add a chunky dunk – I tinted my white chocolate with a couple drops of pink candy color (linked).
If I’m making sugar cookie cutouts, I just refrigerate the uncooked dough ball for a awhile (even 30 minutes), wrapped in plastic wrap, and dust the area where I’m rolling them out with flour. Roll them out using a rolling pin to about 1/4 inch thick. Carefully cut with cookie cutters, bake on silicone baking mat or parchment-covered baking sheets, cool and decorate.
To frost, just scoop, roll in sugar and flatten with the bottom of a glass on the cookie sheet, cool, ice and decorate!
Finally, this sugar cookie makes the most delicious crust of all, for the giant fruit pizza or mini fruit pizza. Spread this sugar cookie dough on a baking-sprayed pizza pan, using your fingers and a dusting of flour, then roll with a rolling pin. DO NOT roll the dough all the way to the edges of the pan or you will have a mega-mess in the oven!!! The dough will spread and puff like crazy! Only roll the dough to within two inches of the edge of the pan.
Drop the oven temperature to 350 degrees F for the big cookie. Bake for about 15 minutes. Cool, then frost with cream cheese frosting and decorate using sliced fruit right before serving. Mini fruit pizzas are also gorgeous and fun for the little folk to decorate. Just use the Tablespoon scoop to make them a little bigger; therefore, holding more fruit and cream cheese frosting.
They smell amazing and taste even better, and using the bread flour helps them stay soft for days.
Change the color of the sprinkles for any holiday. The perfect addition to your cookie tray.
Use this Simple Sugar Cookie recipe for Sugar Cookie Cutouts, Iced Sugar Cookies or the crust for a beautiful and delicious Fruit Pizza. For the fruit pizza, drop the temperature to 350 and bake the cookie a little longer - like 15 minutes. Super fun- fantastic and yum-yum in my tum-tum!
Preheat oven to 375 degrees F. In a small bowl, stir the dry ingredients together. Set aside
Line the baking sheets if making cutouts, especially.
In mixer bowl, whip butter and add sugar. Add the egg and mix well. Add the vanilla, then begin to add in the flour mixture a little at a time. Mix until well-combined.
Scoop using a medium sized scoop, and then roll the dough balls in granulated white sugar. Dip one side of the dough ball in a bowl of sprinkles if baking as pictured. Place on the baking sheets, about 6 - 8 per tray. Flatten, slightly, with the bottom of a glass if a more flat look for the cookie is desired, especially if frosting.
Bake for 10 - 12 minutes, until the very bottom edges are golden and the middles look dry, with no shiny or wet spots. Larger cookies will take a little longer.
Allow to cool for about 5 minutes on the baking sheet, then remove to a cooling rack. Allow to cool completely before icing.
*To make a giant fruit pizza, spray a pizza pan with nonstick spray, then place all of the dough in the middle of the pan. Dust the top with flour, then begin spreading use fingers and hands. After the dough is fairly flat, dust again and roll with the rolling pin. DO NOT roll the dough all the way to the edges of the pizza pan or it will drip off into the oven and make a huge mess! Only take the dough to within 2 inches of the edge of the pan. I like a 16 inch pizza pan.
Turn the oven down to 350 degrees F and bake for about 15 minutes. Do not decorate until completely cooled. Place the fruit on the icing right before serving.