American Star Sugar Cookies
40 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
These American star sugar cookies are buttery vanilla-almond perfection with tender centers and lightly crisp edges, built for decorating without fuss.
The glossy, stackable icing (thank you, corn syrup) makes them clutch for Fourth of July, Memorial Day, bake sales, or any red-white-and-blue party.
Ingredients (24 servings)
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Ingredients for the Cookies:
- 2¾ cups all-purpose flour all-purpose flour 0.76 lb
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp salt salt
- 1 cup unsalted butter, softened unsalted butter 8 oz
- 1 cup granulated sugar granulated sugar
- 1 large egg large egg 1 ct
- 1½ tsp vanilla extract pure vanilla extract 1.5 tsp
- ½ tsp almond extract almond extract 0.08 fl oz
Ingredients for the Icing:
- 2 cups powdered sugar powdered sugar 8.82 oz
- 3 Tbsp whole milk whole milk 1.5 fl oz
- ½ tsp vanilla extract pure vanilla extract 0.5 tsp
- 1 Tbsp light corn syrup light corn syrup 0.5 fl oz
- red, white and blue star-shaped sprinkles red, white and blue sprinkles 0.4 oz
How to Make American Star Sugar Cookies
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Preheat and prep pans
Preheat the oven to 350 F and line two light-colored baking sheets with parchment paper.
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Whisk the dry mix
In a bowl whisk together the flour, baking powder, and salt until evenly combined.
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Cream butter and sugar
In a stand mixer with the paddle or with a hand mixer beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 2 to 3 minutes.
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Add egg and extracts
Beat in the egg, vanilla extract, and almond extract just until smooth and fully incorporated.
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Bring dough together
Add the dry ingredients in two additions on low speed and mix until a soft dough forms with no dry pockets, stopping to scrape the bowl once.
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Portion and chill
Divide dough into two disks, wrap each in parchment or place in a glass container, and chill until firm enough to roll, about 45 to 60 minutes.
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Roll cleanly for sharp edges
Roll one disk at a time between two sheets of parchment to 1/4 inch thickness, dusting very lightly with flour only if needed to prevent sticking.
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Cut star shapes
Cut stars with a sharp cutter and transfer to the prepared sheets, gathering and re-rolling scraps once to avoid toughness.
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Chill the cut cookies
Slide the loaded sheet into the fridge for 10 minutes to help the stars keep their shape in the oven.
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Bake
Bake 8 to 10 minutes until the bottoms are just turning golden and the tops look set with no shine, then cool on the sheet 5 minutes before moving to a rack.
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Mix the icing
Whisk powdered sugar, milk, vanilla, and light corn syrup until smooth and glossy, adjusting with a teaspoon more milk for a pourable glaze or a tablespoon more powdered sugar for a thicker piping consistency.
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Glaze and decorate
Spread or pipe icing onto cooled cookies, add red, white, and blue star sprinkles while the surface is still wet, and let cookies dry at room temperature until the icing is fully set.
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Set and store
Allow iced cookies to dry 2 to 4 hours before layering between parchment in an airtight tin at room temperature for up to 5 days.
Substitutions
- Almond extract -> Lemon extract
- Swap the almond extract for 1 teaspoon lemon extract to keep a nut-free profile with bright citrus that plays well with vanilla and keeps the cookies tasting clean and light.
- Light corn syrup -> Glucose syrup
- Use an equal amount of clear glucose syrup for the icing to achieve the same glossy finish and soft bite without adding color so your whites stay bright.
- Red, white, and blue star sprinkles -> Red, white, and blue sanding sugar
- If you cannot find star sprinkles, use tri-color sanding sugar for the same patriotic palette and a delicate crackle that clings beautifully to glaze.
Tips
- Weigh or correctly measure flour
- Too much flour makes tough cookies, so weigh it if you can or fluff, spoon, and level for accuracy.
- Roll between parchment for control
- Rolling between parchment prevents sticking and keeps you from working in extra flour that can dull flavor and puff the edges.
- Chill cut cookies, not just the dough
- Ten minutes of chill time on the tray before baking locks in those sharp star points so they do not spread.
- Use light-colored aluminum sheets
- Dark sheets brown the bottoms too fast, so choose light aluminum with parchment and bake one tray at a time centered in the oven for even heat.
- Dial in texture with thickness and time
- Roll to 1/4 inch for soft-chewy centers or 3/16 inch for a snappier bite, and pull them the moment the edges set to avoid overbaking.
- Two-icing method for neat designs
- Use a thicker icing to pipe an outline and a slightly thinner icing to flood inside for a smooth, glossy finish that holds sprinkles neatly.
Nutrition Facts *
| Energy | 243 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 8 | g |
| Carbohydrates | 39 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my stars spread and lose their points?
- The dough was too warm or the baking powder was heavy-handed, so chill the cut cookies on the tray for 10 minutes and make sure your baking powder is measured level and not expired.
- My cookies are tough, what went wrong?
- Overmixing after the flour went in or adding too much bench flour will build gluten, so mix on low just until combined and roll between parchment to avoid adding more flour.
- How do I keep the white icing really white?
- Use clear vanilla if you have it, stick with clear glucose or corn syrup, and avoid butter in the icing which can yellow the color.
- The icing is not setting, how do I fix it?
- Whisk in more powdered sugar a tablespoon at a time until it forms a ribbon that slowly disappears back into the bowl in 10 to 12 seconds, and let cookies dry in a low-humidity room.
- Can I make the dough ahead?
- Yes, chill wrapped disks up to 3 days or freeze up to 2 months, then thaw in the fridge overnight and let the dough sit at room temp 10 minutes before rolling.
- How many cookies does this make and what size cutter should I use?
- With a 2.5 inch star cutter you will get about 24 cookies, while a smaller 2 inch cutter will yield closer to 30 to 36 cookies with the same dough.
Serving Suggestions
Nothing screams backyard fireworks like a plate of glossy star cookies served with cold milk for the kids and iced coffee for the grown-ups.
For a twist, zest a lemon into the dough or dip half the cooled cookies in white chocolate before sprinkling for a crisp shell that amplifies the red-white-blue sparkle.
More pairings:
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