Here I am, a more experienced baker, coming back to this recipe because it’s delicious. I used these to make hearts, and various Christmas shapes. I followed this recipe last Christmas and Valentine’s Day, way before I realized that weighing ingredients makes for a better bake (and simplifies the baking process).
Personal feeling is cake should be soft and cookies crisp, but I'm old. I happen to love crisp cookies and everyone brings the soft store bought dough-consistency cookies to work. To those who say too salty, be sure if you are using salted butter you omit the added salt.įor those who like soft cookies (yuck) make the dough thicker. so good! This is my new go-to sugar cookie recipe! I also used the royal icing recipe that was suggested…I’ll continue to use this icing recipe. These are delicious cookies! I added a bit of almond flavoring in addition to the vanilla….mmmmm….
Perfect sugar cookie dough! Holds it shape exactly for cutting shapes and stamping designs. I destroyed my 60 year old hand mixer with this. This way to more of our best Christmas cookie recipes → Editor’s note: This recipe was originally printed in our December 2013 issue. Cookies can be baked (left undecorated) 2 weeks ahead wrap tightly and freeze. Step 4ĭo ahead: Cookie dough can be made 1 month ahead freeze instead of chilling. Step 3īake cookies, rotating baking sheets halfway through, until edges are golden, 12–16 minutes, depending on size. Cut out shapes with floured cookie cutters transfer to parchment-lined baking sheets. Roll out on a lightly floured sheet of parchment paper until about ¼" thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Place racks in lower and upper thirds of oven preheat to 325°. Form dough into two ¾"-thick disks wrap in plastic. Reduce speed to low and gradually add dry ingredients mix just to combine. Add egg, egg yolk, and vanilla beat just to combine. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Whisk salt, baking powder, and 3 cups flour in a small bowl. These cookies can stand on their own, but if you include them in a cookie tin, we recommend pairing them with another classic like chocolate chip cookies and a couple of bolder options like chewy molasses cookies or ancho-mole cookies. And, if you make these ahead of time, wrap bundles of cookies (undecorated) tightly in plastic wrap and place them in an airtight container so they won’t chip if something shifts in your freezer. To make your work and cleanup easier, line your cookie sheets with parchment paper or silicone baking mats from the start. Rolling out your dough between two sheets of parchment paper guarantees that this easy sugar cookie recipe is as supreme (and executable) as its name suggests, as thinly rolled cookie dough can stick to even the coldest countertops. of either they’re much more potent than vanilla. To change up the cookies’ flavor, you can add a little peppermint or almond extract, but no more than ¼ tsp. If you don’t have a stand mixer, a hand mixer will do the job just make sure the butter and granulated sugar are well combined. This one yields crisp yet tender cookies that keep their shape, taste great, and last a while in the freezer. The baked cookies should have a delicious canvas ready for decorating with sanding sugar, a colorful glaze tinted with natural food coloring ( tie-dye, anyone?), or royal icing topped with sprinkles and sugar pearls. The best sugar cookie recipe yields a workable dough that you can turn into the cutouts of your dreams.
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