Roll-Out Sugar Cookies
This is a reliable base for any decorative work. The secret is treating the dough like a living thing—it needs to stay cool to keep the structure intact.
Temperature is your primary ingredient.
If the butter gets too warm, the cookies will spread into puddles before they set. Keep your workspace cool and chill the dough whenever it begins to feel sticky.
- stand mixer with paddle attachment
- rolling pin with thickness rings
- baking sheets
- parchment paper
- cookie cutters
What goes in.
- 1 cupunsalted butter, softened but cool
- 1 cupgranulated white sugar
- 1large egg
- 2 tspvanilla extract
- 3 cupsall-purpose flour
- 1/2 tspsalt
Respect the refrigeration
Chill the dough as a flat disc before rolling, then chill the cut shapes on the tray for 15 minutes before they hit the oven. This prevents the butter from melting instantly.
The method.
Cream the butter and sugar
Beat on medium speed until the mixture looks pale and fluffy, about 3 minutes. Do not over-aerate or the cookies will puff too much.
Add liquids
Add the egg and vanilla. Mix only until combined. Scrape the bottom of the bowl to ensure no butter streaks remain.
Incorporate flour
Add flour and salt. Mix on the lowest speed until a shaggy dough forms. Stop immediately; overworking develops gluten, which makes the cookies tough.
Roll and chill
Divide dough in half. Roll each between two sheets of parchment to 1/4-inch thickness. Stack on a tray and refrigerate for 1 hour.
Cut and bake
Cut your shapes. Arrange on a parchment-lined sheet. Bake at 350°F until the edges are just barely golden, usually 8 to 10 minutes.
Other turns to take.
Citrus Infused
Rub the zest of one lemon or orange into the sugar before creaming with butter.
Almond Crisp
Substitute 1/2 teaspoon of the vanilla extract with 1/4 teaspoon of pure almond extract.
When it doesn't go to plan.
Lightly flour your rolling pin and cutters, but brush off any excess flour before baking to avoid white streaks.
Bake cookies of the same size on the same sheet so they finish at the same time.
If the dough becomes too soft to peel away from the cutters, slide the tray back into the freezer for five minutes.
The ones that keep coming up.
Why did my cookies spread?
The butter was likely too warm when they entered the oven, or the oven wasn't fully preheated. Always use a cold tray.
Can I reuse the scraps?
Yes, but knead them together gently and chill them again before rolling. Do this no more than twice or the cookies will become hard.
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