Sugar Cookie Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
9 mins
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Additional Time
4 hrs
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Total Time
4 hrs 24 mins
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Servings
48 cookies
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Calories
80 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Sugar Cookie Recipe
Description
The Sugar Cookie recipe starts by combining flour, baking powder, and salt. Butter and sugar are creamed together until fluffy, then eggs and vanilla are added for sweetness and flavor. The flour mixture is incorporated gradually to form a dough that holds together well. Chilling the dough for at least two hours helps it firm up, making it easier to roll and cut without sticking or losing shape.
Rolling the dough to about 1/4 inch thick on a floured surface prevents sticking, and baking at 375°F yields cookies with a tender crumb and lightly crisp edges. Avoid skipping chilling or the cookies are prone to spreading and losing their shape. Proper measuring and mixing ensure the dough is not too powdery.
The recipe’s troubleshooting notes recommend using paddle attachments for mixing, spooning flour lightly into measuring cups to avoid packing, and resting dough if it softens during rolling. Avoid placing new cookie batches on warm baking sheets to prevent excess spreading.
Ingredients
- 1 cup granulated sugar
- 1 cup butter softened, unsalted
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- 3 cups all-purpose flour see note
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
Instructions
- In a medium bowl, mix together flour, salt, and baking powder.
- In the bowl of stand mixer or a large bowl with a hand mixer, add the butter and sugar. Beat on medium speed for 3 to 4 minutes or until fluffy.
- Add the egg and vanilla and mix until smooth.
- Gradually add the flour mixture with the mixer on low. Continue adding until all of the flour is and let mix until the dough holds together, up to 5 minutes. If the dough is powdery or not holding together, mix it longer.
- Divide the dough in half, and form each half into a flat 5-inch disk. Wrap the dough in plastic wrap and chill in the fridge for 2 hours or up to 4 days.
- Preheat oven to 375°F. While the oven is preheating, remove the dough from the fridge. If it has been in the fridge longer than 3 hours, it may need to sit out 15 minutes before rolling as the butter will be very firm.
- Sprinkle the work surface with a light dusting of flour (or powdered sugar) to keep the dough from sticking. Use a rolling pin to roll the dough to ¼-inch thickness.
- Cut out shapes with cookie cutters. The scraps and be re-rolled, chill them in the fridge if they soften too much.
- Place the sugar cookies 1-inch apart on an ungreased cookie sheet and bake for 8-10 minutes or just until cookies begin to brown on the edges.
- Cool for 2 minutes on the cookie sheet, transfer to a cooling rack, and cool completely before decorating.
- Once cooled, decorate with sugar cookie icing.
Notes
- Ensure ingredients like egg and butter are at room temperature before mixing for a smoother dough.
- Use the paddle attachment, not a whisk, when mixing the dough to help it hold together properly.
- Lightly spoon flour into the measuring cup and level with a knife to avoid packing which affects dough texture.
- Chill dough for at least 2 hours before rolling to prevent spreading during baking.
- If dough softens while rolling, wrap and refrigerate briefly to maintain firmness.
- Do not put new cookie dough on warm baking sheets to avoid spreading and deformation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80 | 4% |
| Carbohydrates | 10g | 3% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 47mg | 2% |
| Potassium | 21mg | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 125IU | 3% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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