Essential Sugar Cookie Dough
This dough relies on cold butter and minimal handling to create a sturdy, clean-edged cookie that holds its shape during baking. You cream the butter and sugar just until combined, incorporate the flour quickly, and chill the mass thoroughly before rolling to ensure the edges don't spread in the oven.
Temperature is your primary tool.
If your butter is too soft or your kitchen is warm, the cookies will lose their definition. Keep the dough chilled between every stage.
- stand mixer with paddle attachment
- rolling pin
- parchment paper
- baking sheets
- cookie cutters
What goes in.
- 2 1/2 cupsall-purpose flour
- 1/2 tspsalt
- 1 cupunsalted butter, cool but pliable
- 3/4 cupgranulated sugar
- 1large egg
- 1 tspvanilla extract
Don't Over-Cream
Stop the mixer as soon as the butter and sugar look like damp sand. Whipping too much air into the mixture makes the cookies puff and lose their crisp geometry.
The method.
Whisk dry ingredients
Sift the flour and salt together in a medium bowl and set aside.
Cream butter and sugar
In the mixer, beat the butter and sugar on medium-low speed. Stop when they are just incorporated and pale yellow.
Add liquids
Add the egg and vanilla. Mix on low until the egg disappears into the butter.
Combine
Add the flour mixture in two batches. Mix only until the white streaks of flour vanish.
Chill
Divide the dough into two discs, wrap tightly in plastic, and refrigerate for at least three hours.
Roll and cut
Roll the dough between two sheets of parchment paper to 1/4-inch thickness. Cut your shapes and place them on a parchment-lined sheet.
Bake
Bake at 350°F (175°C) for 10 to 12 minutes. The cookies are done when the centers look set and the edges are matte, not browned.
Other turns to take.
Citrus Infusion
Rub the zest of one lemon or orange into the sugar with your fingers before creaming it with the butter.
Almond Edge
Replace half of the vanilla extract with pure almond extract.
When it doesn't go to plan.
If the dough becomes too soft while cutting, slide the entire baking sheet into the freezer for five minutes before moving the cookies to the oven.
Always use room-temperature parchment paper; if you put cold dough onto a warm baking sheet, the butter will melt instantly.
Save your scraps and re-roll only once; additional re-rolling works too much flour into the dough, leading to a tough texture.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the extra salt from the recipe. It is harder to control the final seasoning.
Why did my cookies spread?
The butter was likely too warm when the cookies hit the oven. Ensure your dough is cold and your oven is fully preheated.
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