Classic Rolled Sugar Cookies
A reliable sugar cookie is about balance. You need enough flour to hold an intricate cutter shape, but not so much that the cookie eats like dry shortbread.
Patience is a primary ingredient
Do not rush the chilling stages. If the butter softens while you are rolling the dough, it will spread and lose definition in the oven.
- Stand mixer with paddle attachment
- Rolling pin
- Cookie cutters
- Parchment paper
- Baking sheets
- Wire cooling rack
What goes in.
- 2 1/2 cupsall-purpose flour
- 1/2 tspfine sea salt
- 1 cupunsalted butter, softened but cool
- 3/4 cupgranulated sugar
- 1 largeegg
- 1 tspvanilla extract
Controlled temperature
Chill the rolled-out dough sheets for at least an hour before cutting. Cold dough keeps the butter trapped, which creates a clean cut and prevents spreading.
The method.
Mix dry
Whisk the flour and salt together in a bowl and set aside.
Cream butter and sugar
Beat the butter and sugar on medium speed until the mixture is light and aerated, about three minutes. Do not over-mix here or you will incorporate too much air.
Add wet
Scrape the bowl, add the egg and vanilla, and mix on low until just combined.
Combine
Add the flour mixture in two batches. Stop the mixer the moment the last streak of white flour disappears.
Chill
Divide the dough into two disks, wrap them in plastic, and refrigerate for two hours.
Roll and cut
Roll the dough between two sheets of parchment paper to 1/4-inch thickness. Chill again for 30 minutes before cutting your shapes.
Bake
Bake at 350°F (175°C) for 10 to 12 minutes. The cookies are done when the edges look set and the centers appear matte, not shiny.
Other turns to take.
Lemon Zest
Add one tablespoon of finely grated lemon zest to the sugar before creaming with the butter.
Almond
Substitute half the vanilla extract with almond extract for a deeper aromatic profile.
When it doesn't go to plan.
If your dough becomes sticky while rolling, move it back to the freezer for five minutes.
Use a light-colored aluminum baking sheet to prevent the bottoms of the cookies from darkening too quickly.
Let the cookies rest on the hot tray for two minutes after pulling them from the oven to set their structure before transferring to a wire rack.
The ones that keep coming up.
Why did my cookies lose their shape in the oven?
The butter was likely too warm. The oven temperature must be fully reached before the tray goes in, and the dough must be chilled.
Can I re-roll the dough scraps?
Yes, but knead them together gently. Re-rolled dough can become tough, so keep it to one re-roll cycle maximum.
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