Classic Rolled Sugar Cookies
A good sugar cookie is a canvas. It needs enough structure to support frosting or intricate cutouts, but enough butter to remain tender after cooling.
Temperature control is your primary constraint.
If the butter is too warm during mixing, the cookies will spread; if the dough is too warm during rolling, they will lose their shape. Keep the kitchen cool and have your parchment paper ready.
- Electric stand mixer with paddle attachment
- Rolling pin
- Cookie cutters
- Large rimmed baking sheets
- Parchment paper
What goes in.
- 1 cupunsalted butter, softened to cool room temperature
- 1 cupgranulated sugar
- 1large egg
- 1 tspvanilla extract
- 2 1/2 cupsall-purpose flour
- 1/2 tspsalt
Resting the dough
Dividing the dough into two disks and chilling them for at least an hour relaxes the gluten, which prevents the cookies from shrinking or warping while they bake.
The method.
Cream butter and sugar
Beat on medium speed until the mixture is light and aerated, about 3 minutes. Scrape the sides of the bowl to ensure no butter clumps remain.
Add wet ingredients
Add the egg and vanilla. Mix on low until just incorporated. Do not overbeat once the egg is in, or you will introduce too much air.
Incorporate dry
Add flour and salt in two batches. Stop the mixer the second the last white streak of flour disappears.
Chill
Divide dough into two flattened disks, wrap in plastic, and refrigerate for 60 to 90 minutes.
Roll and cut
Roll out one disk at a time on a lightly floured surface to 1/4-inch thickness. If the dough starts sticking to the pin, dust with minimal flour.
Bake
Place on parchment-lined sheets. Bake at 350°F (175°C) for 8 to 10 minutes. Remove when the centers look set but the edges remain pale.
Other turns to take.
Citrus Zest
Rub the zest of one lemon or orange into the granulated sugar before creaming with the butter.
Almond Infusion
Replace half of the vanilla extract with 1/4 teaspoon of pure almond extract.
When it doesn't go to plan.
Use a bench scraper to lift delicate cutout shapes from the counter to the baking sheet.
Re-roll scraps only once; additional handling makes the flour develop too much gluten, resulting in a tough cookie.
For uniform thickness, use rolling pin rings or place two wooden dowels on either side of your dough while rolling.
The ones that keep coming up.
Why did my cookies spread into puddles?
The butter was likely too warm when you started, or the dough wasn't chilled long enough before the oven. Ensure your baking sheet is cool—never put raw dough on a warm pan.
Can I freeze this dough?
Yes. Wrap the flattened disks in two layers of plastic wrap and freeze for up to two months. Thaw in the refrigerator overnight before rolling.
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