Sugar Cookie Foundations
A proper sugar cookie should have a snap when you break it, not a bend. This foundation relies on a high ratio of fat to flour and a restricted amount of leavening, keeping the cookie flat and smooth.
Patience is a primary ingredient.
If you skip the chilling phase, the butter will melt too quickly and the cookies will lose their shape. Use a room-temperature egg to ensure the emulsion holds.
- Stand mixer with paddle attachment
- Rolling pin with guide rings
- Parchment paper
- Baking sheets
- Plastic wrap
What goes in.
- 2 1/2 cupsall-purpose flour
- 1/2 tspkosher salt
- 1 cupunsalted butter, chilled and cubed
- 3/4 cupgranulated sugar
- 1 largeegg
- 1 tspvanilla bean paste
Resting the Dough
Refrigerating the dough for at least two hours relaxes the gluten and firms up the butter. This prevents the cookies from becoming tough or spreading into unrecognizable puddles.
The method.
Mix the dry
Whisk flour and salt together in a bowl until combined.
Cut the butter
Add cold butter cubes to the dry mix and pulse or mix on low until the mixture resembles wet sand.
Bind the dough
Add sugar, egg, and vanilla. Mix only until the dough starts to clump together. Do not overwork or the cookies will be hard.
Chill
Pat the dough into a flat disk, wrap tightly in plastic, and refrigerate for 2 hours.
Roll and cut
Roll the dough between two sheets of parchment to a uniform 1/4-inch thickness. Cut out shapes and place them back on a baking sheet to chill for another 20 minutes before baking.
Bake
Bake at 350°F (175°C) for 10-12 minutes. The cookies are done when the centers look set and the edges are just barely turning a pale straw color.
Other turns to take.
Citrus Infused
Rub 1 tablespoon of fresh lemon or orange zest into the sugar before mixing to brighten the finish.
Almond Base
Replace 1/4 cup of the flour with finely ground blanched almonds for a softer, sandier texture.
When it doesn't go to plan.
Always roll on parchment paper to avoid adding excess flour, which makes the cookies dry.
If the dough feels soft while cutting, slide the baking sheet into the freezer for 5 minutes before putting it in the oven.
Rotate your baking sheets halfway through the bake to ensure even color.
The ones that keep coming up.
Why did my cookies lose their shape in the oven?
The oven was likely not hot enough, or the dough was too warm when it entered the heat. Always chill cut shapes thoroughly.
Can I use salted butter?
It is better to use unsalted butter so you can control the specific amount of salt. Salted butter varies too much between brands.
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