Sugar Cookie Recipe
User Reviews
5
Sugar Cookie Recipe
Description
The recipe begins by sifting flour, salt, and baking powder together to create a fine, lump-free base. Butter and sugar are creamed to add air and softness, then eggs and vanilla are incorporated for structure and flavor. Gradually adding dry ingredients while mixing yields a cohesive dough that is divided, wrapped, and chilled to firm up for easier rolling and cutting. After chilling, the dough is rolled to a quarter-inch thickness and cut into shapes with cookie cutters. The cookies bake at 375°F until edges are golden brown, typically monitored closely starting at 8 minutes to prevent overbaking.
Cooling the cookies fully before decoration ensures icing or toppings adhere well. The recipe recommends baking cookies of similar size together for even cooking. The light fluffiness and delicate texture make these sugar cookies suitable for various decorating styles, from powdered sugar dusting to royal icing artistry.
Key tips include not omitting sifting for even texture, adjusting baking time as needed, and allowing dough to soften briefly if chilled longer than two days for easier rolling. The recipe is flexible regarding cookie shapes and sizes through cutter choices.
Ingredients
- 4 cups all-purpose flour (480g)
- ¾ teaspoon salt
- ¾ teaspoon baking powder
- 1 cup butter softened (227g, unsalted
- 1 cup granulated sugar (200g)
- 2 large egg
- 2 teaspoons vanilla extract
Instructions
- In a medium bowl, sift together the flour, salt, and baking powder.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, while mixing. Scrape down the sides of the bowl. Beat in the vanilla.
- With the mixer running, gradually add in the flour mixture and mix until everything is well incorporated. Divide the dough in half, shape into two disks, and tightly wrap in plastic wrap. Refrigerate for 2 hours or up to 2 days. (if chilling longer than 2 hours, let the dough sit at room temperature for 15 to 30 minutes or until slightly softened.)
- Once the dough is chilled and you’re ready to bake, preheat the oven to 375F.
- Roll the dough on a lightly floured surface to ¼-inch-thickness. Cut out shapes using 2½-inch cookie cutters. Re-roll as needed for more cookies.
- Place the cut-outs on a non-stick baking sheet or parchment-lined baking sheet 1 inch apart.
- Bake for 10 to 12 minutes or until the bottom edges start to turn brown. Let cool for a few minutes on the pan then transfer to a wire rack and cool completely. Serve plain or decorate with royal icing.
Notes
- Sifting the flour, salt, and baking powder is essential to prevent lumps and ensure smooth dough.
- Begin checking for doneness at 8 minutes to avoid overbaking; look for lightly golden edges and bottoms.
- Allow cookies to cool completely before decorating to ensure proper adhesion of frostings or toppings.
- Use cookie cutters of similar size when baking simultaneously to ensure even cooking times.
- If dough is chilled longer than 2 hours, let it soften at room temperature for 15-30 minutes before rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 62mg | 3% |
| Potassium | 21mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 173IU | 3% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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