I’m sharing my favorite sugar cookie recipe today. These cookies are so tender and buttery! As far as I’m concerned, they are perfection. They don’t spread when baking and are so easy to mix up. We make these every year during the Holidays but my daughter has decided she only likes decorating now. She no longer enjoys rolling and cutting the dough. That job is all mine now, yay! It’s kind of sad, really.
Just mix the dough and refrigerate for about 2 hours. Spread out some confectioner’s sugar, roll the dough out and cut into desired shapes. I suggest a counter or heavy wood board for rolling the dough. It’s very cold and stiff, which means a pastry mat will slide around and just frustrate the heck out of you. (Believe me, I know from experience.) I use my Boos Board and love it!
You can place them about one inch apart, they don’t spread. (I was informed I had to share with you all that my daughter did ALL of the decorating) She did an excellent job, right?
Pop them in the oven for 7 to 9 minutes, let cool for a few minutes and move to a cooling rack. Done!
I was also informed I had to share with you she took this photo. Another excellent job! Right?
- 3 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon heavy cream
- Powdered sugar, for rolling out dough
- Sift together flour, baking powder, and salt. Set aside.
- Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
- Add egg and heavy cream and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
- Divide the dough in half, wrap in plastic wrap, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar.
- Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to ¼-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. (If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.)
- Cut into desired shape, place at least 1-inch apart on parchment/silicone lined baking sheet. Decorate with colored sugars and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges. Let sit on baking sheet for about 2 minutes after removal from oven and then move to complete cooling on wire rack.
The number of cookies yielded will depend on the size of your cookie cutters.
Recipe adapted from Alton Brown