BASIC SUGAR COOKIES
The easy-to-handle dough in this basic sugar cookie is perfect for rolling and cutting. It holds its shape well during baking, tastes great, and the flavor can be changed according to whim: Swap out the vanilla and try adding orange zest, lemon zest, finely chopped rosemary or almond extract. You can also give these cookies a radical makeover by decorating them with icing. A few drops of gel food coloring turn them into Color-Field Cookies; red stripes transform them into Peppermint Stripe Cookies; or a sprinkle of pomegranate seeds and pistachios create Abstract Art Cookies. Rubber spacers on your rolling pin are especially helpful here: They'll help you roll the dough to an even thickness, resulting in beautiful, uniform cookies.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 1h
Yield 2 dozen cookies
Number Of Ingredients 7
Steps:
- Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.
- Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.
- Heat oven to 350 degrees. Roll out dough 1/4-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1 1/2 inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.
- Bake until golden brown at the edges, 12 to 14 minutes.
- Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.
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Mohammod Noyon
[email protected]These cookies are so good, I could eat them every day!
Lori Stumpf
[email protected]These cookies are a great make-ahead dessert. I can make them ahead of time and then just pop them in the oven when I'm ready to serve them.
Rudraghimire Rudraghimire
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
regular carmine
[email protected]These cookies are the perfect balance of sweet and salty.
Aynal Hossain
[email protected]I've never made sugar cookies before, but this recipe was so easy to follow. The cookies turned out great!
Mj Bdown
[email protected]These cookies are a great way to use up leftover egg whites.
Ni Nyan
[email protected]I made these cookies for my kids and they loved them! They're so soft and fluffy.
Ariel themes Queen
[email protected]These cookies are the perfect treat for any occasion.
Shazeb Khan
[email protected]I've tried a lot of sugar cookie recipes, but this one is my favorite. The cookies are always perfect.
Sarah'Lee Boyd
[email protected]These cookies are easy to make and they taste great. I would definitely recommend them.
Shereen Almomani
[email protected]I'm not a huge fan of sugar cookies, but these ones are really good. They're not too sweet and they have a nice, chewy texture.
Maxamed Jamir
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved them.
Ed Mcnails
[email protected]These cookies are so delicious! I love the way the sugar crystals crunch when you bite into them.
Mam Jay
[email protected]I've been using this recipe for sugar cookies for years and it never fails me. The cookies are always soft and chewy, with the perfect amount of sweetness.
Elisha Khamisi
[email protected]These sugar cookies are the best! They're so easy to make and they always turn out perfect. I love that I can add any kind of sprinkles or decorations I want to make them festive for any occasion.