These sugar cookies are simple and delicious. They bake beautifully providing a perfect canvas for Royal icing, buttercream or fondant.
View the recipe and then check out the gallery of cookies!
|Yield: Makes 16-20 large cookies|
This sugar cookie dough is perfect for rolling out any shape of cookie. My favorite thing about this recipe is that you don't have to chill it. I don't love working with chilled dough. However, if you do wish to chill it or need to, just allow it to sit for 10 minutes or more at room temperature before rolling.
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon baking power
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract (or 1 tsp vanilla and 1 tsp almond)
- 3 cups all purpose flour
- Preheat oven to 350 (325 for convection). [TEMP]
- Cream the butter and sugar until light and fluffy. This should take 2-3 minutes [BEAT]
- While the butter and sugar are creaming, combine the baking power, salt and all purpose flour. [COMBINE]
- Add the egg and flavorings and beat until combined. [BLEND]
- Add the flour mixture one cup at a time to the creamed mixture. Blend gently until just combined. The mixture will be stiff. [BLEND]
- Divide the dough into two balls. Lightly flour your work surface. Roll out the first one to 1/4 inch thickness. Cut your cookies. [ROLL]
- Place on an ungreased or silpat lined or parchment lined baking tray and bake for about 8-10 minutes. [BAKE]
If you are new to sugar cookie rolling, just remember patience is the most important part. To help this, I recommend dividing it into 4 pieces so you are working with smaller portions of dough to start.
If the dough is too soft for you to work with, allow it to rest and chill in the fridge for a little bit of time.
If you desire for the cookies to not spread at all, omit baking powder (cookie will be denser) and/or chill the dough before rolling out.