Baking Sharp-Edged Sugar Cookies
A good cutout cookie should hold its shape perfectly and offer a clean, short snap when broken. The secret isn't in a special leavening agent, but in temperature control and patience.
Cold dough is your only friend here.
If the butter softens while you work, the cookies will spread into shapeless blobs. Keep your kitchen cool and do not rush the chilling steps.
- Stand mixer with paddle attachment
- Rolling pin with adjustable rings
- Baking sheets lined with parchment paper
- Plastic wrap
- Metal cookie cutters
What goes in.
- 2 1/2 cupsall-purpose flour
- 1/2 tspfine sea salt
- 1 cupunsalted butter, softened to room temperature
- 3/4 cupgranulated sugar
- 1 largeegg
- 1 tspvanilla extract
Double Chilling
Refrigerating the dough slab before rolling relaxes the gluten, while chilling the cut shapes on the sheet prevents the butter from melting before the structure sets in the oven.
The method.
Mix the dry
Whisk the flour and salt in a bowl and set aside.
Cream butter and sugar
Beat the butter and sugar on medium speed until the mixture is pale and airy. Do not go until it is fluffy like a cloud; you just want a smooth, pale cream.
Add liquids
Add the egg and vanilla. Mix on low until just combined, then add the flour in two batches.
First chill
Pat the dough into a flat disk, wrap it in plastic, and refrigerate for at least one hour.
Roll and cut
Roll the dough between two sheets of parchment paper to 1/4 inch thickness. Cut your shapes and place them on a clean baking sheet.
Second chill
Place the baking sheet in the freezer for 15 minutes before putting them in the oven.
Bake
Bake at 350°F (175°C) for 10-12 minutes. The cookies are done when the edges are set and just starting to show a hint of color.
Other turns to take.
Almond Infusion
Replace half the vanilla extract with pure almond extract for a deeper, nuttier profile.
Citrus Zest
Rub the zest of one lemon or orange into the sugar before creaming it with the butter.
When it doesn't go to plan.
Use a metal spatula to move cut dough; plastic often pulls and distorts the edges.
If the dough becomes too sticky to roll, slide it back into the fridge for 10 minutes.
Bake cookies of similar sizes together on the same sheet so they finish at the same time.
The ones that keep coming up.
Why did my cookies lose their shape?
The butter was likely too warm when the cookies hit the hot oven. Always ensure the dough is cold, bordering on frozen, right before it enters the heat.
Can I re-roll the scraps?
Yes, but knead them together gently. Re-rolling too many times develops gluten and makes the cookies tough.
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