Easy Basic Sugar Cookies | 101 Cooking For Two by Gordon Ramsay


This easy basic sugar cookie recipe is a delicious classic that every home cook needs. Once you have the basic sugar cookie dough, the possibilities are endless for holiday treats. Just follow these simple step by step photo instructions.
sugar cookie on spatula

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‘Tis the season for… COOKIES. So here is an excellent quick and easy basic sugar cookie recipe that even the cookie rookie can handle.

I love a good sugar cookie with icing, so I’m suggesting a starting spot for that but use your skill and imagination for creative shapes and decorations.

My Rating
My rating system. Great 5 out of 5


This is an excellent cookie.

Pro Tips: Recipe Notes for Easy Basic Sugar Cookies

All sugar cookie recipes are similar, not identical, but just very similar. The inspiration recipe is The Best Rolled Sugar Cookies from All Recipes.  I cut the recipe in half, expanded the discussion/options, and added an optional glaze to get you started.

The Ingredients

Sugar cookies are not and can not be made into health food. Don’t even try.

The butter needs to be the best butter you have. So real butter, not fake. A few recipes will suggest salt-free, but your normal butter with salt will be fine.

The last butter note is it needs to be soft. Room temperature is fine or even a little softer with a few seconds in a microwave. This soft butter will whip better with the sugar and give a nice soft texture.

This recipe has two eggs, so it holds together better than some recipes.

The two other ingredients of note are the baking powder needs to be aluminum-free to avoid any aftertaste, and the real vanilla will make a real difference.

Baking Sheets

Plain baking pans will work fine, but I like to add some parchment paper or baking mats. Use the baking sheets you have but the thickness, material, and even the color can affect the cooking time some. See the section on cooking time.

The Dough

The final dough should have a texture close to Play-Doh. Not sticky and wet but also not hard.

If the dough is sticky and wet, add a little flour. If dry, than a touch of milk.

Flour is usually recommended to help roll out the dough. Use powdered sugar instead. It will just blend in and no danger of flour spots on your beautiful cookies.

Cooking Time

Cooking time will vary some. The usual thickness cookie will be about 8 minutes while if you go thicker, it may take a minute or two more.

Other variables are your baking trays and your oven.

Do not overcook sugar cookies. Look for the edge of the cookies turning a bit brown, and they are done.

cookie edge browning

Allow the cookies to sit on the baking sheet for a few minutes before moving to the cooling rack.

Storage of Cookies and Dough

The dough can be refrigerated for 2-3 days before use. It should be sealed tightly since it can pick up flavors from other foods easily. Raw dough can also be frozen for 2-3 months.

After cooking, the cookies are really good for about three days. Sealed airtight, they are very good for a week. After that, they will start to dry some. Two weeks is about the maximum time.

Cookies will freeze well for 3-4 months.

Other Easy Sweet Recipes

Christmas Candy Recipes
Easy Cheesecake Cupcakes
Healthier Low Fat Brownie with Cream Cheese Frosting Under 200 Calories
Berry Crisp for Two
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Sugar, eggs and ingredients

Start with 3/4 cup (1 1/2 sticks) butter. Soften a little either by resting at room temperature or 10-15 seconds in a microwave.

sugar and butter in bowl

Add one cup sugar to the butter in a larger bowl. Cream together with a mixer.

eggs added to bowl with mixer

Add two eggs and 1/2 teaspoon vanilla. Mix well.

dough in bowl covered with wrap

Add 2 1/2 cup flour, one teaspoon baking powder, and 1/2 teaspoon salt. Mix well, cover, and refrigerate for at least one hour.  Preheat oven to 400 degrees. Prep baking sheets. I suggest covering with parchment paper or a baking mat.rolling dough on floured surface

Dust a prep area with some powdered sugar. I used a larger baking mat for my area. Form the dough into a ball and place it on the mat. Flatten and then roll out with a rolling pin. Use lots of powder sugar on the mat and top of the dough to prevent sticking. Roll to a thickness of about 1/4 inch or a bit thicker.

cutting dough into shapes

Cut with a cookie cutter. Here I’m using boring 3 inches round since I couldn’t find the Christmas cutters.

cut dough on baking sheet

Layout on a cookie sheet, keeping them about one inch apart. They will spread out during cooking. Work quickly reusing the scraps and keep dusting the surface and dough with the powdered sugar to prevent sticking. Continue to cut cookies until done.

cookie edge browning

Bake until the edge of the cookies is starting brown a little. About 7-8 minutes. Do not over bake.

cookies cooling on rack

Remove from oven and allow to sit for a few minutes then move to a cooling rack.

common ingredients for frosting

After cooled, it is time for decoration. I went with a simple glaze. Mix one cup powdered sugar, one tablespoon butter, two drops vanilla, and 3-4 teaspoon milk. Add a few drops of food coloring of choice. Mix well.

 

Blue ribbon


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Easy Basic Sugar Cookies

This easy basic sugar cookie recipe is a delicious classic that every home cook needs. Once you have the basic sugar cookie dough, the possibilities are endless for holiday treats. Just follow these simple step by step photo instructions.

Prep Time1 hr 15 mins

Cook Time8 mins

Total Time1 hr 23 mins

Course : Dessert

Cuisine : American

Servings/Adjust Amount: 24

24

Ingredients

  • 3/4 cup buttersoftened – 1 1/2 stick
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 2 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Optional Glaze

  • 1 cup powdered sugar
  • 1 tablespoon butter
  • 2 drops vanilla
  • 3-4 teaspoon milk
  • food coloring as desired

Instructions

  • Start with 3/4 cup (1 1/2 sticks) butter. Soften a little either by resting at room temperature or 10-15 seconds in a microwave.

  • Add one cup sugar to the butter in a larger bowl. Cream together with a mixer.

  • Add two eggs and 1/2 teaspoon vanilla. Mix well.

  • Add 2 1/2 cup flour, one teaspoon baking powder, and 1/2 teaspoon salt. Mix well, cover, and refrigerate for at least one hour.  Preheat oven to 400 degrees. Prep baking sheets. I suggest covering with parchment paper or a baking mat.

  • Dust a prep area with some powdered sugar. I used a larger baking mat for my area. Form the dough into a ball and place it on the mat. Flatten and then roll out with a rolling pin. Use lots of powder sugar on the mat and top of the dough to prevent sticking. Roll to a thickness of about 1/4 inch or a bit thicker.

  • Cut with a cookie cutter.

  • Layout on a cookie sheet, keeping them about one inch apart. They will spread out during cooking. Work quickly reusing the scraps and keep dusting the surface and dough with the powdered sugar to prevent sticking. Continue to cut cookies until done.

  • Bake until the edge of the cookies is starting brown a little. About 7-8 minutes. Do not over bake.

  • Remove from oven and allow to sit for a few minutes then move to a cooling rack.

Optional Frosting

  • Mix one cup powdered sugar, one tablespoon butter, two drops vanilla, and 3-4 teaspoon milk. Add a few drops of food coloring of choice. Mix well.

Recipe Notes

Pro Tips

  1. An easy recipe to cut half. But I want more cookies.
  2. Room temperature or slightly softer butter is important to get the right texture.
  3. Real butter is not required but you will be happy if you do. Salted is fine.
  4. Use real vanilla if possible.
  5. Never use alunimun containing baking powder for anything.
  6. The dough should have a texture close to Play-Doh. If stick and wet, add a bit of flour. If dry, the a touch of milk.
  7. I suggest a thickness of about 1/4 inch. Thinner will cook faster and thicker will take longer.
  8. I recommend powdered sugar, not flour, on the surface when making out the dough and on the top as your roll out the dough.
  9. You oven and the pans will also affect cooking time so watch the lower edge of the cookie for a hint of brown. Usually about 8 minutes. DO NOT OVER COOK.
  10. Allow to cook on the tray for a few minutes before moving to the cooling rack.
  11. Good at room temperature for about 3 days. Sealed air thight for 7 week really well but up to 2 weeks. They will freeze well for about 3 months.
  12. Dough can be refrigerated for up to 3 days but can easily pick up odors from the refrigerator. Dough can also be frozen for about 2-3 months.
  13. Nutrition includes optional frosting.

 

Check Out Other Great Recipes

Graphic for visual directory

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

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Calories: 160kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 109mg | Potassium: 38mg | Fiber: 1g | Sugar: 13g | Vitamin A: 212IU | Calcium: 14mg | Iron: 1mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published December 3, 2014.  Updated with greatly expanded discussion and refreshed photos.

molly and lilly dogs running in snow

Joshua 16-18 Deep Diving Bible Study by Gordon Ramsay

Joshua 1-4 Deep Diving Bible Study


Good Friday Morning Siblings!!

Today’s readings are Joshua 16-18

Rabbit Trails (they are baby bunnies today)

Below is a map of the Promised land as it was divided among the tribes. 

Source bible.ca

🌿You’ll notice at the beginning of Joshua 18 that there were still seven tribes who had not accepted their inheritance of land. Of course, they had an opportunity to already but had put this off.

🌿Why? Accepting their inheritance of land meant accepting responsibility to finish conquering it. It did not mean they were going to just go into land that was move in ready but that they were now responsible for this land that needed to be cleared (there was still some fighting to do for that), taken control of, moved into, and governed.

They had reached the promised land and their inheritance had been given to them, but there was still much (hard) work to do.

The same goes for us when we accept our Messiah as our savior. We can’t just sit around. Along with this gift comes duties and responsibilities which we must take on if we are ever to truly inhabit the place the Lord has made for us.

🌿Backtracking: This is a good time to backtrack a bit to the Deuteronomy 13 test. This teaches that if any prophet rises up from among us and encourages us to go after other Gods or to follow commandments other than those given to us by our Father, He is a false prophet. 

Did you hear that? If anyone tries to lead us away from the teachings of the Father, they do not represent the Father and we are not to follow them. 

Now, here is the cool part. Shawn Parris pointed this out last week. Check out this verse about Messiah from Deuteronomy: 

I will raise up for them a prophet like you from among their kinsmen. I will put my words in his mouth, and he will tell them everything I order him. Whoever doesn’t listen to my words, which he will speak in my name, will have to account for himself to me. ~Deuteronomy 18:1819

And now, read as Messiah proves Himself according to the Deut 13 test.

So Yeshua gave them an answer: “My teaching is not my own, it comes from the One who sent me. If anyone wants to do His will, he will know whether my teaching is from God or I speak on my own.” ~John 7:1617

It cannot be stressed enough, and we need to fully think this over so that we can wrap our heads around it and grasp it – Messiah never contradicted YHWH. We need to be very mindful of saying He changed, contradicted, or taught others to disobey YHWH because when we do these things, we are declaring our Messiah to be a false prophet.

Below is a jarring image of how many treat Messiah’s love for us: 

 

If you missed my live chat this week, the focus was on Wholeheartedly seeking Him and what that looks like versus being a Hobby Believer.

May YHWH bless the reading of His Word. May He plant seeds of understanding within each of us and may He cause our hearts to seek wholeheartedly after His.


Test everything, hold tight to what is good.~ 1 Thess 5:21

We are saved by Grace alone: Obedience is not the root of our salvation, it is the fruit!

May YHWH bless the reading of His Word!

Today’s recipe: Snowball Cookies

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Begin at the beginning with our Genesis notes


Yum

M&M CHRISTMAS COOKIE BARS – Butter with a Side of Bread by Gordon Ramsay

M&M CHRISTMAS COOKIE BARS - Butter with a Side of Bread


Christmas M&M Cookie Bars are a soft and tender chocolate chip cookie bar with festive green and red mini M&M’s included! The soft and chewy Christmas cookie bar will be the star of the party!

Christmas cookie bars

Christmas Cookie Bars

Cookie bars are a fantastic dessert to bring to a party. I love them because A). no scooping and rolling required and B). you get to pick how big or small the serving sizes are! Now, that is a trick not every dessert can pull off!

Swapping out the M&M’s for festive sprinkles is also a great way to get these cookie bars looking like the star of the party. Better yet, add red, white and blue sprinkles for the Fourth of July, black and orange for Halloween.. you get the idea. These are so versatile!

Christmas cookie bars with M&M's

How to make Christmas Cookie Bars?

If you can make a batch of regular ol’ scoop and roll cookies, these cookie bars will be a breeze! Basically, melted butter, sugars, eggs and vanilla are creamed together until smooth. The texture will look velvety. I usually make this entire recipe with my electric hand mixer, but a stand mixer would work well, too.

At this point the dry ingredients will come into the mix. This includes flour, salt and baking powder. Incorporate the dry ingredients thoroughly and then fold in mini chocolate chips and mini M&M’s.

Christmas cookie bar batter

Feel free to use regular sized chocolate chips and M&M’s if you prefer. I just happen to love mini things. 🙂

Once the chocolate has been folded in, pour and spread the batter into a parchment lined 9×13 pan. Sprinkle extra m&m’s and chocolate chips on top if desired. (I always desire this.)

chocolate chip cookie bar batter in pan

Bake at 350° for 20-25 minutes. or until they just begin turning golden brown. DO NOT OVER BAKE!!

Allow the cookie bars to cool completely before slicing for perfect edges. If you don’t mind about perfect edges, well, then I say dig in and add a scoop of ice cream on top!

Christmas cookie bars cut into bars

How to cut Cookie Bars

Cutting cookie bars with nice crisp edges really is all about patiently waiting until they have completely cooled. Once the cookies have cooled, use a sharp chef’s knife to make multiple direct cuts. Don’t drag the knife through the bars, this will leave jagged edges.

How to serve Cookie Bars

Serving cookie bars can be as simple as pilling them onto a serving platter or you could serve each square with a scoop of ice cream. Get really crazy and make your own ice cream sandwiches this way!

How to store my Christmas Cookie Bars

Feel free to store these bars at room temperature in an air tight container or bag for up to 3 days. If you’d like your bars to last longer, you can freeze them for up to 3 months.

Christmas bars, cut and served

Christmas M&M Cookie Bars

Christmas M&M Cookie Bars are a soft and tender chocolate chip cookie bar with festive green and red mini M&M’s included! The soft and chewy cookie bar will be the star of the party!

Print Pin Rate

Course: Dessert

Keyword: chocolate chip cookie bars

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 36

Calories: 116kcal

Ingredients

  • 1 cup butter melted
  • 1 1/4 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 cups all purpose flour
  • 1/2 cup mini chocolate chips
  • 1/2 cup mini M&M’s
  • extra chocolate for garnish if desired

Instructions

  • Preheat oven to 350°. Line a 9×13 pan parchment paper. Set aside.

  • Combine the melted butter and brown sugar in a medium sized bowl.

  • Add in the eggs and vanilla. Mix well.

  • Add in the salt, baking powder, and flour. Mix until just combined.

  • Fold in the m&m’s and chocolate chips.

  • Pour the batter into the prepared 9×13 pan. Spread to cover the bottom of the pan.

  • Bake at 350° for 20-25 minutes or until barely golden brown. DO NOT OVER BAKE.

  • Remove from the oven, cool completely. Pull the blondies out of the pan using the parchment paper once completely cool. Slice and serve.

Nutrition

Calories: 116kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 176IU | Calcium: 23mg | Iron: 1mg

Christmas M&M Cookie Bars are a soft and tender chocolate chip cookie bar with festive green and red mini M&M's included! The soft and chewy Christmas cookie bar will be the star of the party!

Christmas M&M Cookie Bars are a soft and tender chocolate chip cookie bar with festive green and red mini M&M's included! The soft and chewy Christmas cookie bar will be the star of the party! #Christmas #cookies #cookiebars #M&M #baking #holidays #desserts from BUTTER WITH A SIDE OF BREAD

Christmas M&M Cookie Bars are a soft and tender chocolate chip cookie bar with festive green and red mini M&M’s included! The soft and chewy Christmas cookie bar will be the star of the party!

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