Classic Sugar Cookie Dough
A reliable sugar cookie dough relies on room temperature butter beaten just until creamy, followed by a brief mixing of flour to keep the gluten development low. The secret is chilling the shaped dough thoroughly before it touches the heat, which keeps the edges crisp and the centers soft.
Temperature is your primary tool
If your butter is too soft or oily, the cookies will spread into puddles. Use butter that holds a thumbprint but feels firm to the touch.
- stand mixer or electric hand mixer
- large mixing bowl
- silicone spatula
- plastic wrap
- rolling pin
What goes in.
- 1 cupunsalted butter, softened
- 1 cupgranulated sugar
- 1large egg, room temperature
- 1 tspvanilla extract
- 2 1/2 cupsall-purpose flour
- 1/2 tspfine sea salt
Respect the cold
Do not skip the refrigeration step. Chilling solidifies the fat, ensuring the dough maintains its shape when it hits the oven heat.
The method.
Cream the butter and sugar
Beat the butter and sugar on medium speed until the mixture is pale and smooth. Stop before it becomes airy or whipped.
Incorporate liquids
Add the egg and vanilla. Mix on low speed until combined, scraping the bowl down with your spatula to ensure no streaks of butter remain.
Add dry ingredients
Mix the flour and salt into the wet ingredients on the lowest speed. Stop the moment the last streak of white flour disappears.
Chill the dough
Divide the dough into two disks. Wrap tightly in plastic and refrigerate for at least two hours.
Roll and cut
Roll the chilled dough on a lightly floured surface to 1/4-inch thickness. Use your cutters and place the shapes back into the fridge for 15 minutes before baking.
Other turns to take.
Citrus Zest
Rub the zest of one lemon or orange into the sugar before creaming to release the essential oils.
Almond Base
Replace 1/4 teaspoon of the vanilla extract with almond extract for a deeper aromatic profile.
When it doesn't go to plan.
Work with only one half of the dough at a time, keeping the rest in the refrigerator.
If the dough becomes too sticky while rolling, dust your rolling pin with a tiny amount of flour.
Bake cookies on parchment paper to ensure they lift cleanly and the bottoms do not darken too quickly.
The ones that keep coming up.
Why did my cookies lose their shape in the oven?
The butter was likely too warm when the cookies entered the oven. Always chill your shaped dough for 15 minutes immediately before baking.
Can I freeze this dough?
Yes. Wrap the dough disks in double-layered plastic wrap and freeze for up to three months. Thaw in the refrigerator overnight before rolling.
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