Baking Crisp Sugar Cookies
A good sugar cookie relies on the balance between cold butter and minimal flour manipulation. You want a dough that is firm enough to cut cleanly but tender enough to melt on the tongue.
Temperature control is your primary ingredient
If the butter melts before the cookies hit the oven, the shapes will spread and blur. Always keep your workspace cool and your dough chilled.
- Stand mixer with paddle attachment
- Rolling pin
- Heavy-gauge baking sheets
- Parchment paper
- Cookie cutters
What goes in.
- 1 cupunsalted butter, softened to cool room temperature
- 1 cupgranulated sugar
- 1large egg
- 1 tspvanilla extract
- 2 1/4 cupsall-purpose flour
- 1/2 tspfine sea salt
The double chill
Chill the dough once as a flat disk, then again for 15 minutes after cutting the shapes on the baking sheet. This sets the fat so the edges stay sharp.
The method.
Cream the butter and sugar
Beat on medium speed until the mixture looks pale and fluffy, about 3 minutes. Stop once to scrape the bottom of the bowl.
Incorporate liquids
Add the egg and vanilla. Mix only until combined. Do not overbeat or you will incorporate too much air, which causes puffing.
Fold in dry ingredients
Add the flour and salt. Mix on low speed until streaks of flour disappear. The dough will look crumbly, then suddenly pull away from the sides of the bowl.
Roll and chill
Divide dough in half. Roll each half between two sheets of parchment paper to 1/4-inch thickness. Chill flat in the fridge for 2 hours.
Cut and bake
Cut shapes, then place back in the fridge for 15 minutes. Bake at 350°F on the middle rack for 10–12 minutes until the edges are barely firm.
Other turns to take.
Lemon Zest
Rub 1 tablespoon of fresh lemon zest into the sugar before creaming with the butter.
Almond Infusion
Replace half the vanilla extract with 1/4 teaspoon of pure almond extract.
When it doesn't go to plan.
If the dough feels soft while cutting, slide the baking sheet into the freezer for 5 minutes before popping the shapes out.
Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag, to avoid a dense cookie.
Bake cookies of the same size together on one tray to ensure they finish at the same time.
The ones that keep coming up.
Why did my cookies spread in the oven?
The butter was likely too warm when the cookies entered the oven. Always chill your shaped dough until the butter is firm to the touch.
How do I store them?
Once completely cool, keep them in an airtight container at room temperature. They stay crisp for up to five days.
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