Traditional Rolled Sugar Cookies
A good sugar cookie should have a clean, buttery snap and a tender center. The secret lies in not overworking the dough once the flour hits the bowl, which keeps the texture from becoming tough.
Patience is a required ingredient
Do not skip the chilling phases. If the dough feels soft or sticky, it is not cold enough to roll.
- stand mixer or hand mixer
- large mixing bowl
- rolling pin
- parchment paper
- baking sheets
- cookie cutters
What goes in.
- 1 cupunsalted butter, softened
- 1 cupgranulated white sugar
- 1 largeegg, room temperature
- 2 tspvanilla extract
- 2 1/2 cupsall-purpose flour
- 1/2 tspsalt
Creaming to Aeration
Beat the butter and sugar until the color shifts from yellow to ivory. This traps air, giving the cookie the lift it needs to be tender rather than dense.
The method.
Cream butter and sugar
Beat on medium speed until light and fluffy, about 3 minutes. Scrape the sides of the bowl down once.
Add liquids
Add the egg and vanilla. Mix just until combined; do not overbeat or you will incorporate too much air.
Incorporate dry
Whisk flour and salt together in a separate bowl. Add to the wet mixture in two batches, stirring on low speed until no dry streaks remain.
Chill the dough
Divide the dough into two disks, wrap in plastic, and refrigerate for at least 60 minutes.
Roll and cut
On a floured surface, roll the dough to 1/4 inch thickness. Cut your shapes and place them on parchment-lined sheets.
Final chill and bake
Place the cut cookies in the freezer for 10 minutes before baking. Bake at 350°F (175°C) for 10–12 minutes until the edges are barely golden.
Other turns to take.
Lemon Zest
Rub the zest of one lemon into the sugar before creaming with the butter for a bright, floral edge.
Almond Extract
Replace 1/2 teaspoon of vanilla with 1/2 teaspoon of pure almond extract for a marzipan-like scent.
When it doesn't go to plan.
Use a light touch with the flour during rolling; too much extra flour will dry out the dough.
If the dough becomes too soft while rolling, slide the whole cutting board into the fridge for five minutes.
Bake cookies of the same size on the same sheet so they finish at the same time.
The ones that keep coming up.
Why did my cookies lose their shape?
The oven was likely not fully preheated, or the dough was too warm when it entered the oven. Always ensure the dough is cold before it hits the heat.
Can I use salted butter?
You can, but omit the added salt in the recipe. Unsalted butter is preferred so you can control the seasoning exactly.
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