Best Sugar Cookies
Updated Aug. 29, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2½cups/320 grams all-purpose flour
- ½teaspoon baking powder
- ½teaspoon kosher salt
- 1cup/225 grams unsalted butter (2 sticks), softened
- ¾cup/150 grams granulated sugar
- 1large egg, at room temperature
- 1teaspoon vanilla extract
Nutritional analysis per serving (24 servings)
144 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 2 grams protein; 51 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
- Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.
- Step 3
Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.
- Step 4
Heat oven to 350 degrees. Roll out dough ¼-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1½ inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.
- Step 5
Bake until golden brown at the edges, 12 to 14 minutes.
- Step 6
Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.
Private Notes
Comments
Are these cookies crisp or soft. I prefer the traditional crisp ones.
How many days ahead can you make the dough to store in the fridge?
The amount of salt in sugar cookies affects their taste. I have read that the measure of kosher salt depends on the brand used because of the difference in density. For example, Diamond Chrystal Kosher is 3/4 as dense as Morton Kosher. So, if this recipe is referring to Morton’s density, but you have Diamond, you’d up the measure to 2/3 tsp., or a rounded 1/2 tsp. Does anyone think this matters?
These are the best sugar cookies. The scraps roll out nicely, and remain tender. Just make sure you chill each pan full before baking. They’ll be perfect! Next time I’ll add a bit more lemon zest. Roll out to 3/16” thickness.
I've made cut out cookies for 30 years. This was the best recipe where the cut outs kept their shape. I followed exactly and froze the cut out cookies on the cookie sheet for 10 min before baking. It made 30 cookies of various shapes christmas trees, snowmen, etc about 3" long and 1-2" wide.
Actually, these ARE the best sugar cookies. If you can make them with a 4-year old, and despite the just the sort of things you would expect when baking with a 4-year old in charge, they came out great. Definitely a keeper!