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Wrapped Present Sugar Cookies
Crispy on the edges and impossibly tender in the center, these festive sugar cookies look exactly like tiny wrapped presents. A rich blend of butter, vanilla, and a hint of almond extract gives the dough a classic bakery flavor. After a quick chill, it rolls out beautifully for slicing into neat squares. Once baked, they're ready for your favorite icing, candies, and edible glitter. They're a charming addition to any winter gathering or holiday cookie tin.
Ingredients
- 1 1 ⁄ 2 cups powdered sugar
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla
- 1 ⁄ 2 teaspoon almond extract
- 1 egg
- 2 1 ⁄ 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Instructions
- 1Combine the powdered sugar, softened butter, vanilla, almond extract, and egg in a large bowl, mixing until smooth. Stir in the all-purpose flour, baking soda, and cream of tartar until a soft dough forms. Cover the bowl and refrigerate for about 2 hours until the dough is firm enough to handle. Chilling prevents the cookies from spreading in the oven.
- 2Preheat the oven to 375°F. Lightly grease a baking sheet with cooking spray or shortening, then divide the chilled dough into two equal portions.
- 3Working with one portion at a time, roll the dough out on a lightly floured surface to a 1/4-inch thickness. Cut the dough into 2-inch squares and arrange them on the prepared baking sheet.
- 4Bake for 7 to 8 minutes, just until the edges turn a light golden brown. Transfer the baked squares to a wire rack and let them cool completely for about 30 minutes. Don't decorate them while warm, or the icing will melt.
- 5Decorate the top of each cooled square with icing to resemble ribbons and bows. Finish the cookie packages with small candies and a dusting of edible glitter.
Notes
- Make ahead: Prep the dough up to 2 days in advance. Keep it tightly wrapped in the fridge until you're ready to roll and bake.
- Storage: Store decorated cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to protect the icing.
- Decorating tip: Use a thick royal icing or store-bought decorating icing in tubes for the cleanest ribbon lines.