Basic Sugar Cookie Dough
This is a foundational dough that holds sharp edges when cut and keeps a tender, short texture. It relies on cold butter and controlled handling to ensure the cookies bake evenly without spreading into a puddle.
Temperature control is your primary tool.
If the butter is too warm, the cookies will spread; if the dough is too cold when you try to roll it, it will crack. Aim for room temperature butter—soft enough to leave a thumbprint, but firm enough to hold its shape.
- Stand mixer or handheld electric beaters
- Large mixing bowl
- Rolling pin
- Plastic wrap
- Baking sheets
- Parchment paper
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 tspsalt
Aerating the Fat
Beat the butter and sugar on medium-high speed for at least three minutes. You are looking for the mixture to transform from yellow and grainy to a pale, fluffy consistency that stands up on the beater.
The method.
Cream the base
In the bowl, beat the butter and sugar until light and airy. Add the egg and vanilla, scraping down the sides of the bowl to ensure everything is incorporated.
Incorporate dry ingredients
Whisk the flour and salt together in a separate bowl. With the mixer on low, add the flour mixture in two batches. Stop as soon as the last of the white streaks vanish; overworking the dough here makes the cookies tough.
Chill
Divide the dough into two discs, wrap them tightly in plastic, and refrigerate for at least one hour.
Roll and cut
On a lightly floured surface, roll the dough to 1/4-inch thickness. Use your cutters and place the shapes onto parchment-lined sheets, leaving an inch of space between them.
Bake
Bake at 350°F (175°C) for 10 to 12 minutes. The cookies are done when the edges are just barely turning golden; do not let the centers brown.
Other turns to take.
Citrus Infused
Rub the zest of one lemon or orange into the sugar with your fingertips before creaming the butter.
Almond Edge
Replace the vanilla extract with 1/2 teaspoon of almond extract for a deeper, nutty profile.
When it doesn't go to plan.
If the dough becomes too sticky while rolling, return it to the fridge for 10 minutes.
Bake cookies of the same size on the same sheet to ensure uniform doneness.
Always let the baking sheet cool completely between batches; putting dough on a warm sheet causes the butter to melt before the cookie sets.
The ones that keep coming up.
Why did my cookies spread in the oven?
The butter was likely too warm when the dough was mixed, or the dough wasn't chilled long enough before hitting the heat.
Can I freeze this dough?
Yes. Wrap the discs in two layers of plastic wrap and freeze for up to three months. Thaw in the refrigerator overnight before rolling.
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