Sugar cookies are so delicious and simple to make. Not to mention all the creative ways to decorate them. These are five different cookies you can make with my chewy sugar cookie recipe.
Before we get to the cookies, let’s talk about rolling dough because each of these cookies calls for a bit of it. To roll cookies out, you’ll need dough of course, a flat surface, some flour, and a rolling pin. To get an even roll, I also use two dowels or rolling pin rings that slide on the rolling pin. Start by lightly dusting your surface and rolling pin with flour. I like to make a disc out of the dough and press it down a bit with my hands before applying the rolling pin. Then dust the disc a little with flour. Roll the pin across the dough a few times back and forth. Then pick the dough up and turn it about half way. I do that a few times if I need to to keep it from sticking to the board. Keep rolling until the dowels or rings keep the dough from getting any thinner. If you don’t have any dowels or rings, just eyeball it or use a ruler to measure. When the dough is rolled to desired thickness, stop rolling and cut your shapes or what ever you choose to do next.
Sandwich Cookies with Strawberry Jam
The first cookie is a sandwich cookie filled with jam. My favorite jam is strawberry so that’s what I used but any flavor will work.To start, roll out the dough until 1/8” thick. Using a cookie cutter dipped in flour, cut out circles or squares. Then with a smaller cookie cutter cut out the center of half of the shapes. I used a smaller heart. These will be the top of the sandwich while the cookies without the hole will be the bottom. Once filled, the jam will peek through the hole. It makes for a really cute presentation.
Place the cookies on a baking sheet. Bake in a 350-degree oven for 8-10 minutes or until edges are lightly browned. Allow cookies to slightly cool. Heat the jam in the microwave for about 15-30 seconds just to make it easier to spread. Flip the cookies for the bottom over and spread about 1 teaspoon of jam on it. Then place one of the cookies for the top over the jam. Press down lightly so that they stick together to make an adorable little sandwich cookie.
Nutella Crescent Cookies
The second cookie is a Nutella crescent cookie. The chocolate and hazelnut spread is delicious with this sugar cookie. Roll out the dough into a circle that is 1/4” thick. Spread a thin layer of Nutella over the rolled dough. Cut the circle into 8 triangles like a pizza. Roll each triangle from the bigger end to the smaller end. Place on a cookie sheet and turn the sides a little so it forms a crescent shape. Brush with a little bit of water or egg white and sprinkle with sugar. Bake 8-10 minutes or until golden brown.
Colorful Pinwheel Cookies
The third cookie is a colorful pinwheel cookie. I think this might be the easiest with the most dramatic effect. Divide the dough into however many colors you want and color each with food coloring. I chose red, white and blue. So I split my dough into three, left one part alone for the white, colored one part red, and one part blue. Roll each part the dough to 1/4” thick and trim into rectangles. Layer the colored dough on top of each other. Then roll the dough along the longest edge to make one long log. Roll the log back and forth so that it makes a smooth log and the layers stick together. Wrap the dough in plastic and chill for 30 minutes or overnight. Slice the log into 1/4” thick circles and bake in a 350-degree oven for 8-10 minutes.
Slice n’ Bake Cookies
The fourth cookie is a slice n’ bake cookie with a colorful design in the middle.
I chose a butterfly but you could do a heart or whatever mini cookie cutter you might have. First, split the dough like before into however many colors you need. I split my dough into three parts and left one plain, colored one pink and one yellow. Roll out the dough you want for your middle most color to about 1/2” thick or so. Cut as many as you can with the tiny cookie cutter. Stack or place each of the little cutouts together and top of each other carefully pushing them so they stick and make one long rope of your shape. Place in the fridge.
Roll out your next color to about 1/4” thick, trip into a rectangle that is wide enough to wrap once around your shaped rope and long enough to cover all of it. Pull the shape rope out of the fridge and carefully wrap the rectangle around the shape rope. Carefully pushing it together. Wrap it again if you have enough for more than one rectangle. I had enough rectangles to wrap the rope twice. Place this rope in the fridge.
Take your third color and roll it out into snakes or ropes of dough. Pull the shape rope from the fridge and carefully begin to place the snakes or ropes of around the shape rope until it is completely and evenly wrapped forming a log. Carefully roll the dough back and forth so it makes a nice round log shape. Place the finished log into the fridge for about 30 minutes to get it nice and firm. Slice the log into 1/4” thick slices. Bake in a 350-degree oven for about 8-10 minutes.
Marshmallow Fondant Topped Cookies
The fifth and last cookie is a cutout cookie with marshmallow fondant. First, roll out the dough to 1/4” thick and cut out your cookies into desired shapes. Bake in a 350-degree oven for 8-10 minutes.
Next whip up a batch of marshmallow fondant. Roll out the fondant to 1/4” thickness. Use the same cookie cutters to cut out the fondant. Spread a little bit of water on the back of the fondant shape and place on the cookie. It helps if the cookies are still a little warm. Optionally decorate with edible markers.
There you have 5 cookies to make from a basic sugar cookie dough. My recipe for sugar cookies is really delicious but you could easily accomplish these from a mix or ready made dough. All that matters is that you get your cookie on!