Gemma’s Best Ever Sugar Cookies

Hi Bold Bakers! A sugar cookie is a Christmas
staple, and I have the perfect recipe for you that you can dress up or down this holiday
season. Also I’m excited to tell you that I have the holiday baking headquarters over
on, every recipe you’ll need this holiday season including loads more
cookie recipes. So after this video go over there and check them out. But right now we’re
gonna get started with our cookie dough. So I’m gonna make the cookie dough on a food
processor because it’s really fast and easy, however if you don’t have one, you can always
do it by hand and that will work really well too. So into my food processor I’m going to
add in all my dry ingredients, flour, sugar, baking powder, and a little bit of salt. And
then with a spatula I just like to give this a mix around. To make sure that everything
is combined. Lovely. You can’t beat a sugar cookie around the holidays. Okay now into
this mix a very important ingredient, cold butter. So now what you do is pop on the lid,
and we’re just gonna pulse this until it resembles fine breadcrumbs. You wanna make
sure that all the butter is nice small pieces and even throughout. This just takes a few
seconds. So as you can see our butter is all blended nicely all the way throughout our
flour. If you’re doing this method by hand, it is harder get such fine pieces of butter,
but don’t worry, something that resembles coarse breadcrumbs is spot on. Okay lovely.
Now we’re going to add some wet ingredients into here. So here I have my eggs now into
here I’m gonna add in a little bit of vanilla extract, because sugar cookies always have
that little bit of vanilla in them. And then just give them a whisk together. It’s always
good to combine these before adding them into the rest of the ingredients. And then all
we’re going to do is just pour this over our dry ingredients, pop on your lid, and
then just pulse it until it forms one big ball. So now if you notice that your dough
isn’t coming together, it’s a little bit dry, you can add a little bit more egg or
a little bit of milk, just to bring it together. So in case you haven’t noticed this cookie
dough is so fast to make, it’s just really simple. So it’s come together in a nice
big ball, this is perfect, now I’m gonna get this out of here and put it in some cling
wrap. You can always tell a good cookie dough when it comes together in one big ball. So
now what you want to do is wrap it up nice and tight in cling wrap. Now this is what
I do, I like to make it at least a day ahead of when I need it so it’s really lovely
and cold, it definitely needs around 2-3 hours minimum to chill in the fridge before you
can actually roll it. Another good thing about this dough is that it freezes really well,
so pop it into your freezer and then you can take it out whenever you need it around the
holiday season. So it’s been a few hours, my cookie dough is lovely and chilled, so
I’ve got some flour on my surface, there’s my dough ready to go, for this cookie dough
you do need a good bit of flour because it can get pretty soft. So with your rolling
pin, roll it out to around a ? of an inch thick, it really depends on what cookies you’re
making, but that’s a good thickness. What I do with this cookie dough around the holidays
is I keep a little bit out and then I keep some in the freezer as well because it makes
loads of cookies. So you can have some fresh and you can have some for later. So because
I’m a huge fan of Christmas I have loads of little Christmas cutters, I collect these
all year round. Just waiting for the holiday season. So go ahead and cut out any shapes
that you like. And just so you know these are the crisp kind of cookies that you decorate
with royal icing for the holidays, they’re not the soft type. I have a recipe on my website
of the soft ones and I also have a recipe of the royal icing of how you can decorate
them. It’s really easy and fun. One thing about working with this dough, do work as
quick as you can because it does get soft, and if it does you can always pop it back
into the fridge and then roll it out again. Aw, look at that. That is a really festive
looking tray. Now these guys are already to be baked off. Bake your sugar cookies off
at 325ºF/160ºC for roughly 18-20 minutes, or until they’re a really light golden brown.
Our timer just went off so let’s check on our cookies. You can tell that these are perfectly
done because they’re lightly golden brown all over, and they’re a nice even color. Absolutely
gorgeous. Just look at how festive these are, they make fantastic gifts around the holiday
season, you can decorate them, box them up, and give them to the ones that you love. Oh
my gosh, not only do they look great, they taste amazing too. They’re a little bit sweet,
they’re buttery, got some vanilla in there, mmm. Give me a mug of hot chocolate and I’m
good to go. On my website you can upload photos of your own creations. It’s really easy to
do and it’s a great way to get inspired and see what the community is baking. Head
over to my website right now and check out my holiday baking headquarters and get every
recipe you need this holiday season. I’ll see you back here really soon for more Bigger
Bolder Baking.

100 thoughts on “Gemma’s Best Ever Sugar Cookies

  1. Hi Gemma I saw your recipe of Christmas cookies. Saw them and share with my cousin and aunt. They loved the recipe. And told me we should make these cookies.

  2. Gemma your best-ever oatmeal cookie recipe on your website doesn't exist anymore!? Did you take it down? I just discovered that recipe and didn't have a chance to print it, please bring it back!

  3. They look brilliant! I've been watching various vids on sugar cookies, and this is the only one I've seen that adds the flour and butter together first. The rest I have come across cream the sugar and butter first. I will be trying this out tomorrow.

  4. hi gemma , I just wanted to stay I love your videos and I went crazy when I saw that you were on nailed it . I'm a huuuuuge fasn the for the videos

  5. I made my dough and it won’t come together as a ball. It just looks really wet and I don’t know how to fix it. Can we use a hand mixer?

  6. Thank you so much for posting these, Gemma. I like the idea of using the food processor, I will be trying that. When you bit into that cookie at the end and it was so crisp, I could almost taste it. Have you ever tried a sugar cookie with cream cheese added into the dough? It gives a tiny bit of tang. Again, thanks for all you do on your channel!

  7. I made these today after watch the video…best sugar cookies I've ever made! I made the dough, put it in the fridge for three hours and then rolled it out and used my cute little cookie cutters. (I did half the dough and put one part in the freezer for later.) I also went over to your other video and made the royal icing for cookies. It was perfect. I do wish I'd thickened it up a bit more, however, as it was on the border of being too thin and it spread a little over the edges of the cookies…no matter to me and my husband, though, as the taste was simple and perfect!. Thank you Gemma for all of your recipes. I have the best luck watching and following your channel because you make it so easy.

  8. Hi, Gemma
    Your recipes are great.I just baught liquid soya lecethin can you please give me a recipe of whole wheat bread using lecethin as a bread improver and also please tell me how much we should use in different recipes

  9. Just subscribed
    I live this been watching your vids and you've sparked a baking fever in me again thanks for sharing your carft with us

  10. My cookies have turned out soft once cooled. I don't have a processor so what should I use to do it by hand??
    Thanks x

  11. YAY I got some Christmas cookie cutters so I really wanted to try make a sugar cookie! Thankfully you uploaded at just the right time 🙂

  12. I just made these yesterday with the kids and they turned out amazing!! My daughter said that i am the best baker in the world because of this recipe <3 Thank you Gemma 🙂

  13. Measurements? I hate the internet. For a good recipe! Without having to click around here then there give information blah. I’ll just buy a good cook book. Betty Crocker.

  14. Thanks for this recipe Gemma! I made the dough yesterday and put it in the fridge overnight. Baked the cookies today and they smell & taste divine! Great tip for putting in the fridge! Im from Australia & it’s really warm now, but the dough still worked perfectly 👍Thank you for all your recipes/videos in 2018! Merry Christmas to you and your family & a Happy New Year! ❤️🍪🎄❄️🎅🏻

  15. Thank you Gemma!!! This is fantastic! Just would like to ask, could i make it Chocolate flavor? How much cocoa powder I should add in? Highly appreciated for your kind answer ! Merry Christmas!! 🎄

  16. They look amazinggg 😍😍 i would really like if the frosting/icing was included too as i'm really bad at frosting/icing…i can never get them the right consistency

  17. Thanks for the recipe, Gemma. I need to make just 15 cookies. Can I proportionately bring down the measures? Anything specific to keep in mind?

  18. Hi Gemma! I love this recipe, these cookies are the best!
    I have made this dough a week ago but we have been sick so it's been laying there for a week now and the eggs were on due date. Can I still freeze it or should I throw it away?

  19. i like the way it turned out and i am looking forward to seeing more of your cooking and baking videos and i hope that you create more cookies that will inspire more people and not jus me keep being baketastic
    i have no emojies but smily face plus heart

  20. I'm making your cupcake bouquet for mother's day and I'll make leaves with this delicious sugar cookie recipe thank you so much gem

  21. hi, could i shape this into a log and slice and bake them instead of rolling them out and using cookie cutters? thank you, love your channel!

  22. Ingredients :
    3/4 cups (6oz/170g) cold butter, cubed

    1 cups (8oz/225g) sugar

    2 eggs*

    1 teaspoon vanilla extract

    2 1/2 cups (12oz/340g) all-purpose flour

    1 teaspoon baking powder

    1 teaspoon salt

  23. First time I seen a recipe video with no instructions as to how much we putting in. Yes I know she written it on some website, but seriously why not say it.

  24. These cookies turned out amazing! I chilled my dough ruffly around 2 hours.. Rolled them out to 1/4" thick from a 3" size my smallest cookie cutter I could find they finished baking at 5" size. Oh, my they turned out monster in size; I wish they would remain small! any suggestion on how to keep them small?
    Happy Baking

  25. Amazing recipe!! Jus tried it n I’m blown away!! Gemma,ur the most amazing pastry chef on the planet!!
    I followed this recipe to the t,but made 1 tiny change at the end,I added a couple tbsps of corn flour n kneaded it in,as I live in a terribly hot country(India) n I felt the dough slightly sticking to my hands!!
    Came out perfect,my only regret is the I wish I had rolled it out thinner than I did!! So make sure to roll it out pretty thin guy!! It becomes soo crispy if u do that!!
    Also I baked them on a silicone mat so I could give them extra baking time without browning the bottom too much(again for that crispness 💯) !!! ❤️❤️❤️

  26. i need help if someone can reply
    I made dough and made half of the cookies
    they are tasting so tingent and bad
    i am unable to figure out my mistake.
    did i add a lot of baking soda thats tasting bad or what
    i just added a pinch of salt but they are tasting so bad specially the bottom part of cookie
    i still have half of the material
    i want to know what else can i add to change the taste

  27. Wow that really good cookies I really want to learn like that but seems it’s really yummy 😋 ♥️🥰 and Taste good 🌹

  28. Thanks for sharing Gemma,I will bake it for my daughter's Christmas concert. She's dancing nutcracker this Year. Happy holidays👍👍❤❤❤❤❤❤

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