Basic Sugar Cookies
These cookies rely on creaming room-temperature butter and sugar until pale and fluffy before incorporating the flour. The resulting dough requires a firm chill to hold its shape in the oven, yielding a cookie with crisp edges and a soft, uniform interior that provides a clean slate for icing or eating plain.
Temperature is your primary tool
Ensure your butter is soft enough to indent with a finger but not greasy. Chilling the dough is not optional; it prevents the cookies from losing their form on the baking sheet.
- Stand mixer or electric hand mixer
- Large mixing bowl
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
What goes in.
- 1 cupunsalted butter, softened
- 1 cupgranulated white sugar
- 1large egg, room temperature
- 2 tspvanilla extract
- 2 1/2 cupsall-purpose flour
- 1/2 tspsalt
Aeration through friction
Beat the butter and sugar for at least three minutes. You are looking for the mixture to transition from a yellow, gritty paste to a pale, aerated cream.
The method.
Cream the base
Beat the softened butter and sugar on medium-high speed until the mixture is light, airy, and noticeably paler than when you started.
Add liquids
Add the egg and vanilla. Mix on low until fully incorporated. Scrape down the sides of the bowl to ensure no butter remains stuck to the bottom.
Incorporate dry ingredients
Whisk the flour and salt together in a separate bowl. Gradually add this to the butter mixture while the mixer runs on low. Stop as soon as the flour streaks disappear.
Chill the dough
Divide the dough into two disks, wrap in plastic, and refrigerate for at least 90 minutes. If you skip this, the cookies will spread into thin puddles.
Roll and cut
On a lightly floured surface, roll the dough to a consistent 1/4-inch thickness. Cut into desired shapes and move them to a parchment-lined baking sheet.
Bake
Bake at 350°F (175°C) for 8 to 10 minutes. The cookies are done when the centers look set and the edges are just barely beginning to turn a pale gold.
Other turns to take.
Citrus Infusion
Rub the zest of one lemon or orange into the sugar with your fingers before adding the butter to release the essential oils.
Almond Base
Replace one teaspoon of vanilla extract with 1/2 teaspoon of pure almond extract for a deeper, nuttier profile.
When it doesn't go to plan.
If the dough becomes too soft while rolling, slide the entire sheet of parchment into the freezer for five minutes to firm it back up.
Use a light-colored metal baking sheet for even browning; dark pans absorb too much heat and will scorch the bottoms.
Do not overwork the dough once the flour is added, or the cookies will become tough instead of tender.
The ones that keep coming up.
Can I roll the dough immediately?
No. The butter must solidify for the cookies to maintain their shape and texture during the bake.
How do I store these?
Once completely cool, keep them in an airtight container at room temperature for up to four days.