Perfect Sugar Cookies
       

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Today I’m posting the recipe I use for making rolled sugar cookies. I have used many different recipes, but this one is far and away the best. The flavor is not too sweet, and not too flour-y. To me, they are just right. Hopefully you enjoy them as much as I do! :D

This recipe is for the actual cookie; I will post a separate recipe for the icing later today or tomorrow.

To make approximately 30 cut-out cookies, you will need:

  • 3 cups all-purpose flour (plus more for rolling and cutting)
  • 1c unsalted butter, softened
  • 1c granulated sugar
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp high quality vanilla extract

First, cream together the butter and sugar with an electric mixer until it’s light and fluffy…

like this! I would have used my stand mixer, but the bowl is in the dishwasher. Heaven forbid I wash dishes by hand. Riiiiight. What is technology for if not for enabling my laziness?

Add the egg and vanilla, and mix well to combine.

Add flour gradually and mix just until combined.

It may seem kinda crumbly and tough to mix, like this^ . Don’t worry, it’s fine.

Dump the dough out on a clean work surface and shape it into a disc to smooth it out.

Cover with plastic wrap and refrigerate for 1 hour.

After the dough has chilled, go ahead and preheat the oven to 350°F. Have an un-greased cookie sheet nearby. (No, you don’t need to grease it – the butter content in the cookies should suffice as a non-stick agent).

Also, flour your work surface and rolling pin.

Roll the dough out to approx 1/4″ thickness (doesn’t have to be perfect). If this is your first time rolling out cookies, it just takes some getting used to working with the dough and rolling pin. I was a huge trainwreck the first time I made cookies like this, and I still make a huge mess (but it’s fun anyway!). Just keep the pin floured if you have trouble with the dough sticking

Now use your cookie cutters (or a biscuit cutter, or a glass) to cut out whatever shapes you want.

Carefully place the cut shapes onto your cookie sheet. I find that using a metal spatula to transfer the cookies is a huge help if you are having trouble.

Now bake at 350 for approximately 10 minutes. It may not look like it, but these cookies are actually done. Once removed from the oven, they will continue to bake a bit. It’s better to have soft cookies than over-done, hard cookies.

You may see corners just barely starting to turn a golden brown color- that’s perfect! It’s a very subtle difference.

I’ll be back later today or tomorrow with a recipe to ice these cookies! Stay tuned….. :)

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