Sugar Cookie Braids







Sugar Cookies

  • 2¾ cups all-purpose flour, plus more for shaping
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 1 cup (2 sticks) Challenge Unsalted Butter, softened
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract


  • 1 egg, beaten
  • fine clear sprinkles, for coating


Sugar Cookies

  • 1

    In a medium bowl, whisk together flour, baking soda and salt.

  • 2

    In the bowl of stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy.

  • 3

    Beat in egg, vanilla extract and almond extract, scraping down bowl as needed. Slowly mix in dry ingredients until just combined.


  • 4

    Dust a work surface with flour. Scoop out a walnut-sized piece of dough and roll into an 8-inch log. Shape into a “U” then cross the arms twice, pressing the ends together at the end. Repeat shaping with remaining dough, using flour as needed to prevent sticking. Chill cookies on a parchment paper-lined baking sheet for 30 minutes, until very firm.

  • 5

    When ready to bake, preheat oven to 350°F.

  • 6

    Brush cookies with beaten egg and sprinkle with clear sprinkles. Bake for 10-12 minutes, or until just golden on the edges.

  • 7

    Let cool 5 minutes on the baking sheet, then carefully transfer to a cooling rack to cool completely.

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