Sugar Cookie Recipe--the best!

This is my favorite sugar cookie recipe and I think it's perfect for Christmas cookie baking. I've made hundreds, probably thousands of cookies using this recipe, and you won't find a better one. That's confidence--right? This recipe is easy, fast, and makes a crisp cookie with a soft, chewy center. I first published it in 2011 but it's Christmas baking time and definitely worth re-posting.

Get out the butter, sugar, and flour and have a sweet Christmas!

I like to make the dough ahead of time and freeze in large baggies.

The lightly dusted dough rolls easily to about 1/8" for cutting.

Santa Hats.

My favorite Scottie Dog cookie cutter-woof!

Baked Scotties ready to decorate.

Oh Christmas tree.......

Love my Silpat baking sheet.

Bought this tiny cutter last year and it was a big hit with the kids.

Use a floured cookie spatula to easily move the dough to the baking sheet.

Tiny Snowmen.

Baked and ready for icing and eating!
JOY!

A rare Merry Christmas frost in Austin.

EnJOY!


The Best Sugar Cookie Dough
makes about 6 dozen

Printable Recipe

3 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
1 2/3 cup sugar
2 eggs, room temperature
2 teaspoons vanilla extract

Whisk together the flour, baking powder, and salt in a medium bowl.

Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, and beat until thoroughly incorporated. Beat in vanilla. On low speed, mix in half of the dry ingredients. Then add remainder of flour and mix on low until well blended.

Cut the dough into thirds. Pat into disks. If you want to freeze for later use, toss a bit of flour in a Zip-lok bag, add the disks and seal. Dough can be frozen for up to 3 months. Thaw overnight in refrigerator before using.

Otherwise, chill your dough a minimum of two hours. I like to chill overnight and remove from refrigerator 15 minutes before rolling. Only take out a portion of the dough at a time. If dough gets too soft it will not cut out well.

Preheat oven to 350° F. Line cookie sheets with parchment paper or use a Silpat to prevent sticking.

On a lightly floured surface, roll out the dough to about 3/16 inch thickness. Cut out with cookie cutters. Flour a cookie spatula and gently lift your cut out cookie to the cookie sheet. Cookies will spread a little if dough isn't cold, so place about 2" apart. If your dough gets too warm, chill it for a few minutes, then continue cutting out cookies. If my cookies start to spread too much in the oven, I sometimes place the cookie sheet in the fridge for 10 minutes to firm up the dough.

Bake 7-10 minutes (depending on your oven and how thick you cut out the cookies--sometimes for tiny cookies I only cook 5-6 minutes). The cookies are done when they are still light and just beginning to brown at the edges. Do not over bake. The cookies will firm up a lot as they cool. Remove from oven and let sit on cookie sheet 1-2 minutes. Remove to wire rack and let cool completely before icing. Cookies can be frozen for up to 2 months in airtight container. Use parchment or waxed paper to separate layers. Thaw before decorating.

Ice with Royal Icing and let dry at least 6 hours--preferably overnight. Store in an airtight container--preferably a cookie tin, layered between sheet of waxed paper.

Royal Icing
makes about 5 cups

A stand mixer works best for this recipe. You can use pasteurized egg whites if you prefer. Recipe can be doubled.

3 egg whites, room temperature
1 pound confectioner's sugar, sifted
1/2 teaspoon cream of tartar

Using a whip attachment, whip together the egg whites and cream of tartar on high speed until the whites form soft, foamy peaks, about 2 minutes. Add sugar and mix on low until combined.Scrape down sides of the bowl and then whip on high for 6-7 minutes, or until thick, glossy, and smooth.

Tint icing as desired. Spread icing on cooled cookies with a knife or small spatula, or use a piping bag to draw more detailed designs. The icing must be used immediately or it will dry out quickly; cover with a damp paper towel to prevent drying. Let cookies dry at least 6 hours or overnight before placing in airtight container between sheets of waxed paper.