Basic Sugar Cookies

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Basic Sugar Cookies

  • Total time: 2 Hours 45 Minutes
  • Servings: 3-4 Dozen

Ingredients

  • 3 1/2 Cups (508 g) All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 1/2 Cups (3 Sticks) Unsalted Butter, at room temperature
  • 1 1/4 Cups (250 g) Granulated Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • Frosting, Glaze or Royal Icing

Directions

  • 1)

    In a large bowl, whisk together flour, baking powder and salt.

  • 2)

    In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down sides of the bowl, and add eggs, one at a time, beating well after each addition. Add vanilla, and beat until everything is well combined, stopping to scrape down the bowl as needed.

  • 3)

    Add dry ingredients all at once, and mix on low speed just until incorporated.

  • 4)

    Scrape dough out of bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Chill at least 2 hours and up to 5 days.

  • 5)

    Heat oven to 325°F. Roll out dough, one disk at a time, on lightly floured parchment paper or work surface until it’s about 1/8 inch thick. Create shapes, using a lightly floured cookie cutter. (Alternatively, using a knife, cut the dough into squares, rectangles or diamonds.) If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any dough scraps and combine them into a disk. Roll and repeat the cookie-cutting process, chilling as necessary.

  • 6)

    Place shapes onto parchment-lined baking sheets 1 inch apart and bake until cookie edges are lightly browned with sandy, pale centers, 12 to 15 minutes, rotating the sheets halfway through. Cool the cookies on a rack, if you have one. Otherwise, let them cool on the pan. Decorate with a glaze, royal icing, frosting or whatever you’d like. Don’t forget the sprinkles.

Notes

Tip: Cookie dough can be made 5 days ahead and refrigerated. Cookies can be baked 2 days ahead, wrapped tightly and stored at room temperature.

NY Times recipe by Alison Roman.
Source: https://cooking.nytimes.com/recipes/1018383-basic-sugar-cookies
See also: https://cooking.nytimes.com/guides/39-how-to-make-sugar-cookies