Bacon-Wrapped Smokies with Brown Sugar and Butter
Sweet and savory bacon-wrapped smokies glazed with brown sugar and butter â easy appetizer perfect f...
60
total time
24
servings
60 kcal
calories
Introduction
Welcome to Easy Sugar Cookies by Diane. This recipe is built on a simple, patient approach that yields cookies with tender centers and just a touch of crisp at the edges. Whether youâre in a busy kitchen, baking with kids, or sending a tray to a bake sale, these cookies hit the right balance of flavor and texture. Dianeâs method emphasizes precise, uncomplicated steps: soft butter at room temperature, sugar creamed to satiny ribbons, a single egg for moisture, and vanilla for warmth. Thereâs no need for fancy equipment or long chilling timesâjust dependable technique and good ingredients. The result is cookies that stay fresh for several days in an airtight container, especially if you store them with a slice of bread to maintain moisture. The dough is versatile as well: you can roll it for cutouts or simply scoop large rounds for thicker cookies. In this guide youâll find practical tips to avoid common pitfalls, such as overworking the dough or overbaking the edges. Youâll also see how small adjustmentsâthe addition of a pinch of salt, a bit of lemon zest, or a dash of almond extractâcan subtly change the profile without overpowering the classic sugar cookie sweetness. For best results, gather your ingredients first, measure them carefully, and let the dough rest briefly if you like a firmer texture for rolling. Now letâs walk through the steps from start to finish.
Gathering Ingredients
Gathering the right ingredients is the first step toward sugar cookie success. This recipe relies on a small, well-balanced pantry list that produces dependable results every time. Youâll need 2 1/2 cups (315 g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to form the cookieâs sturdy base. For the butter, choose 1 cup (226 g) of unsalted butter thatâs softened to room temperature, not melted, so it can cream evenly with the sugar. Granulated sugar, 1 cup (200 g), provides the familiar crisp sweetness and helps achieve the light, creamy texture. A single large egg adds moisture and helps bind the dough without making it dense. Finally, 2 teaspoons vanilla extract bring warmth and depth to the flavor; if you like a subtle almond note, a drop of almond extract can be added in place of part of the vanilla, but start with the standard amount to keep the classic profile. Optional decorations, such as white icing, sprinkles, or colored sugar, can be kept on hand for decorating after baking. Line up measuring cups and spoons, pre-softened butter, and a clean work surface so you can mix with confidence. When you have everything laid out, you can proceed with ease to mixing and shaping. A well-prepared mise en place makes everything flow smoothly and helps ensure consistent results every batch.
Mise en Place and Preparing the Dough
With ingredients gathered, the next step is mise en place and preparing the dough. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper so the cookies release cleanly. In a mixing bowl, beat the softened butter on medium speed until it becomes silky and paleâabout 1 minute. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy, which usually takes 2 to 3 minutes. This creaming step is crucial: it aerates the butter and helps create that tender interior that sugar cookies are known for. Beat in the egg and vanilla, letting the mixture come together into a smooth, cohesive base. In a separate bowl, whisk together the flour, baking powder, and salt. Add these dry ingredients to the wet mixture in two or three additions, mixing just until a soft dough forms. Avoid overmixing; the goal is to combine all ingredients without overworking the gluten. If the dough seems a little crumbly, you can add a teaspoon of milk or water to bring it together. The dough should be pale, lightly fragrant, and hold its shape when pressed. Gather the dough into a ball, wrap it, and refrigerate for at least 30 minutes if youâd like a firmer dough easier to roll. This rest helps prevent spreading and makes shaping simpler.
Making the Dough
The dough comes together through careful mixing and gentle folding. Start by gradually incorporating the dry mix into the wet, using low speed if you have a mixer, or stirring by hand with a wooden spoon. The texture should be cohesive and soft, not sticky; if your dough sticks to the fingers, dust the work surface with a light coating of flour and fold the dough a few more times. Overmixing at this stage can develop too much gluten and result in tougher cookies, so stop as soon as the flour is incorporated. If you prefer an ultra-soft texture, you can replace a tablespoon of flour with a tablespoon of cornstarch to create a more tender crumb. After the dough comes together, wrap it tightly and refrigerate for 1 hour or longer. The chilling step firms the dough, making it easier to roll and cut into precise shapes. If youâre pressed for time, you can chill the dough for at least 20 minutes, but longer chilling yields smoother edges. When youâre ready to bake, portion the dough and proceed to rolling and cutting. The key is even thickness and consistent shapes for uniform baking. Knead gently and avoid pressing too hard to prevent compaction of the dough. The result should be a smooth, pliable ball ready for shaping.
Rolling and Cutting
Rolling and cutting the dough is where you see the shapes come to life. Lightly flour your work surface and rolling pin or use a silicone mat to prevent sticking. Roll the dough to about 1/4 inch (6 mm) thickness for cookies that are sturdy enough to hold their shape but not so thick that they feel doughy in the center. If the dough resists, let it rest for a few minutes and then roll again. Use cookie cutters in your preferred shapesâclassic rounds, stars, hearts, or seasonal designsâto add personality to the batch. Dip the cutters in a little flour to prevent sticking, then cut and transfer shapes to the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart so they have room to spread. If the dough becomes warm and soft during rolling, chill it for 10â15 minutes to restore its snap. Baking without chilling can lead to cookies that spread more than youâd like, resulting in thinner, crisper edges. If you prefer soft cookies, keep the cutouts smaller and bake them for slightly less time. For crisper cookies, roll slightly thinner and bake a minute longer. This stage rewards patience and precision, giving you cookies with clean edges and well-defined shapes that bake evenly.
Baking the Cookies
Baking is where all the planning pays off. Place the shaped dough on the prepared baking sheets and bake in the preheated oven at 350°F (177°C) for 8â10 minutes, rotating the sheets halfway through for even browning. The cookies should be set around the edges and just beginning to color at the very tips; the centers may still appear slightly soft. Avoid overbaking, which can dry out the centers and create a crumbly texture. If youâre using convection, reduce the baking time by 1â2 minutes and keep an eye on the cookies as they may brown faster. For cookie sheets that you use often, ensure even heat distribution by rotating them and using cooled trays to prevent uneven baking. Once done, remove the sheets from the oven and let the cookies rest on the sheet for 2 minutes before transferring them to a wire rack to cool completely. Cooling is important to set the cookieâs structure; patience at this stage keeps the shapes intact and makes icing easier later. Cool completely before decorating or stacking for storage to prevent condensation from making the cookies soft. With practice, youâll achieve consistent results that you can replicate every batch. The little detailsâsuch as cutting edges cleanly and allowing the dough to restâmake a noticeable difference in texture and appearance.
Cooling, Decorating, and Storing
After baking, give the cookies a few minutes on the sheet to firm up, then transfer them to a wire rack to cool completely. Once cooled, you can decorate with basic icing, a light dusting of powdered sugar, or sprinkles for a festive look. If youâre decorating, a simple royal icing or buttercream works well, and you can create designs that match holidays or events. To keep cookies fresh, store them in an airtight container at room temperature for up to a week. If you need to stack them, place a sheet of parchment or wax paper between layers to prevent sticking. For longer storage, freeze baked cookies in a freezer-safe container or bag for up to 2â3 months. When freezing, ensure theyâre completely cooled and separated by parchment to prevent clumping. This section is also a good opportunity to batch-bake and freeze dough for future use: shape into flat discs, wrap, and chill; you can bake them later for an as-needed treat. Proper cooling and storage ensure your cookies stay soft and flavorful, ready for snacking, gifting, or sharing with friends and family. A well-executed finish makes all the difference in how a batch is received.â ,"image":null},],} // Note: The trailing comma and JSON structure are not valid; escaped below for proper JSON formatting.} {
Variations, Troubleshooting, and Practical Tips
Sugar cookies are forgiving, and this section offers practical ways to tailor the recipe to your preferences and kitchen conditions. If you want a brighter vanilla profile, increase the vanilla extract to 1 1/2 teaspoons, but do so gradually and taste as you go. For a touch of citrus, add 1 teaspoon of lemon zest to the wet ingredients. If you prefer a more nutty aroma, substitute a portion of the vanilla with almond extract (start with 1/4 teaspoon). For dairies-free or vegan bakers, swap in a plant-based butter and a plant-based egg replacer; some people use 1 tablespoon ground flaxseed whisked with 3 tablespoons water as an egg substitute. When using gluten-free flour, consider a 1:1 blend designed for cookies and add a touch more moisture (an extra teaspoon of milk or water) if the dough seems too dry. If cookies spread too much, refrigerate the dough longer before cutting, or chill the cutouts on the sheet for 15 minutes prior to baking. On the other hand, if cookies are too dry, you can brush them lightly with milk before baking or extend their time in the butter sugar mix by a few seconds to tighten the texture. Troubleshooting can often be solved with small adjustments to chilling times, oven temperature, or mixing technique. The goal is consistent dough that holds shape, resulting in cookies with balanced sweetness and a tender crumb.
Final Presentation, Serving, and Wrap-Up
The final presentation of your sugar cookies should showcase their classic charm. Arrange cookies on a platter or a cute tiered stand for gatherings, or wrap in baking paper and tie with a ribbon for gifts. A light dusting of powdered sugar or a drizzle of simple icing can elevate their appearance without masking the clean vanilla flavor. If you plan to decorate, keep decorations minimal and evenly distributed to maintain a refined look. For a holiday touch, you can pair cookies with a small jar of homemade cookie mix or a decorative spoon tied to the container. Deciding how to present cookies often influences how people perceive their taste, so a neat, thoughtful presentation goes a long way. Dianeâs easy sugar cookies are designed to please both novice bakers and seasoned pros, delivering reliable texture and warm sweetness with every bite. Enjoy them with tea, coffee, or a glass of cold milk, and share the joy of a classic, timeless cookie thatâs perfect for any occasion. Whether youâre baking for a family night, a school event, or a holiday gathering, these cookies are a trusted favorite that never disappoints. Image-worthy, crowd-pleasing, and irresistibly simple, theyâre a testament to the idea that the best desserts can come from straightforward ingredients and friendly techniques.
Easy Sugar Cookies by Diane
Delicious, foolproof sugar cookies by Diane. Soft centers, subtle vanilla, perfect for decorating or gifting.
total time
60
servings
24
calories
60 kcal
ingredients
- 1 cup unsalted butter, softened đ§
- 1 cup granulated sugar đ§
- 2 large eggs đ„
- 2 3/4 cups all-purpose flour đ§
- 1 teaspoon vanilla extract đš
- 1/2 teaspoon baking powder đ§
- 1/4 teaspoon salt đ§
- Optional: extra sugar for rolling đŹ
instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture until a soft dough forms.
- Divide dough in half, wrap, and chill for 30 minutes.
- Roll dough on a lightly floured surface to about 1/4 inch thickness.
- Cut into shapes with cookie cutters and place on prepared sheets.
- Bake 8-10 minutes, until the edges are just set and the centers are pale.
- Cool cookies on a wire rack; dust with a little extra sugar if desired.
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