Sugar Cookie Recipe
User Reviews
4.7
Sugar Cookie Recipe
Description
The Sugar Cookie Recipe uses butter and granulated sugar creamed together until light and fluffy to create a tender base. Vanilla extract adds a familiar aroma and flavor, while baking powder provides gentle leavening to keep the cookies from becoming hard. The dough includes all-purpose flour and a pinch of salt for balance.
Chilling the dough discs for at least an hour is key to achieving cookies that hold their shape during baking without excessive spreading. Rolling the dough to a quarter to half an inch thickness controls the softness or crispness of the final cookie. Thicker cookies bake up softer with slight chew, while thinner ones develop crisp edges.
Preheating the oven to 350°F and using parchment paper for the baking sheets ensures even heat and easy removal. Letting the dough rest briefly after refrigeration softens it enough to roll smoothly. The straightforward method creates classic sugar cookies suitable for decorating or eating as a simple, buttery treat.
A note from the original guidance suggests rolling the dough between two sheets of parchment paper, which helps prevent sticking and simplifies cleanup without adding flour.
Ingredients
- 1 cup butter 2 sticks, unsalted
- 1 cup granulated sugar
- 2 teaspoons vanilla (you can replace one of these with almond extract if desired)
- 1 egg room temperature, large
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 /2 teaspoon salt
Instructions
- In a large bowl, Cream together butter and sugar with a stand mixer with the paddle attachment until light and fluffy. You can also use a hand mixer.
- Add vanilla and egg and beat until combined. Scrape the bowl with a rubber spatula.
- Add flour, baking powder and salt. Beat in dry ingredients on low speed until combined with the wet ingredients.. Mixture may seem dry at first but will come together in a ball after a while.
- Divide dough in half and shape each portion into a flat disc. Wrap in plastic wrap.
- Chill dough in the fridge for at least one hour. This helps the cookies hold their shape when baked.
- Preheat oven to 350 degrees F and line baking sheet with parchment paper.
- Remove dough from fridge and let rest for 5 minutes at room temperature to soften making it easier to roll.
- Roll each disc out with a rolling pin on a floured surface or parchment paper to 1/4 to 1/2 inch thickness. The thicker your cookie the softer it will be. If you like a crisp edge, make your cookies thinner.
- Cut out with cookie cutters and place on prepared baking sheet 2" apart.
- Bake for 8-11 minutes or until cookies are not glossy and edges are just starting to turn golden brown. Cooking time will vary with your oven and the thickness of your cookie. Remove from the oven and let sit on the cookie sheet for a few minutes before cooling on a wire rack.
- Frost cooled cookies with buttercream frosting or cream cheese frosting. Store in an airtight container.
Notes
- Chilling the dough discs for at least one hour helps the cookies keep their shape during baking.
- Let the dough rest five minutes at room temperature before rolling to soften and make it easier to handle.
- Rolling the dough between two sheets of parchment paper prevents sticking and reduces the need for extra flour.
User Reviews
Overall Rating
4.7
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