loading

Perfect Sugar Cookies

Featured
Picture of Perfect Sugar Cookies
This is the perfect recipe for sugar cookies when you need to cut out detailed shapes.  The ratios of dry ingredients to liquids ensures that the cookies don't spread too much when you bake them, making them ideal for cookie cutters!  I've used this recipe both for cookie bouquets, and moustache cookies, and am sure I will use it many times again in the future.

Allow a good two hours to refrigerate the dough before baking.  This makes cutting the shapes much easier.
 
Remove these adsRemove these ads by Signing Up

Step 1: Ingredients

Picture of Ingredients
Get your butter and egg out of the fridge at least 30 minutes prior to mixing for best results.  Even though you are going to refrigerate this dough for an hour or more, creaming together the butter and sugar is considerably easier when the ingredients are all room temperature!

1 cup (8oz) butter, room temperature
1 cup (200g) sugar
1 egg
1 tsp. vanilla (or your favorite) extract
3 cups (375g) flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Makes about 2 dozen cookies.

Step 2:

Picture of
cream.jpg
flour.jpg
dough.jpg
refrigerate.jpg

Cream together butter and sugar, scraping sides of bowl with a rubber spatula.  Start on a medium speed, and gradually increase to highest speed possible until mixture is light in both color and texture.

Add egg and vanilla. Mix well.

Sift together dry ingredients and add a little at a time to butter mixture with the mixer on a low speed.  Scrape the bowl often.  Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours

Step 3: Roll, Cut, and Bake

Picture of Roll, Cut, and Bake
cutterbottoms.jpg
cut.jpg
baked.jpg
Roll out your chilled cookie dough to about 1/4" thickness between two sheets of plastic wrap.  Using plastic wrap instead of a floured surface means you can re-roll the scraps without them getting tough from the addition of too much flour.

I recommend dividing your dough into two portions before rolling, and keeping the other refrigerated.  Then when you've cut out one batch, you can gather up and refrigerate the scraps from it while you roll out the next batch.  This keeps your dough chilled and easy to work with.

Cut out whatever shapes you desire.  I recommend mustaches!

Bake at 350F (180C) for 10-12 minutes, adjusting time to compensate for size of cookie.

Enjoy!
Shoops11111 month ago

This looks really good.

Thank you for putting both American and British measures, I can never figure how to convert.

:-D

Do you use salted or unsalted butter? Any tips for high altitude baking? First batch looked a little dry and flaky...didn't clump together unless I did it by hand.
foobear2 years ago
Thank you, I'm going to try this out
foobear foobear2 years ago
I tried this and made them with whole wheat flour. Well, now I know why nobody makes them that way! They tasted too much like bread. So I am trying again, this time with unbleached flour, and they are decidedly edible, but still not awesome like sugar cookies should be. So I guess I had better give in and use regular old white flour if I want the to taste right
barbian73 years ago
I wonder if coconut oil would work in place of the the corn syrup? I like to roll out on waxed paper--easier clean-up, and not as frustrating as plastic. Martha Stewart's royal icing with lemon juice in it is a tasty icing recipe.
OH, PS, you can also roll cookies out in powdered sugar, thus eliminating the rage-inducing plastic wrap mishaps, and also the floury taste :)
Scooch, you're an experienced-but-frustrated amateur chef/baker's best friend! LOL :) Thanks again, your "basic" recipes are really, really awesome!
maltesergr83 years ago
Cookies are beautiful!

Can you please share the icing recipe that you used for the cookies pictured above? Thanks ;)
scoochmaroo (author)  maltesergr83 years ago
Certainly!

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon vanilla or almond extract
assorted food coloring

I don't normally use corn syrup, but the addition made the colors extra glossy.

Enjoy!

Shany1203 years ago
Awesome!
sunshiine3 years ago
Beautiful! I am into this! Thanks for sharing! Have a splendorous day!
Sunshiine
zurichko3 years ago
What kind of sticks did you use? Wilson's?
scoochmaroo (author)  zurichko3 years ago
I've used both Wilton's sticks and just straight up bamboo skewers from my local grocery store, both with great results.
Wiltons...shows how much I know about baking. Ha! I have Popsicle sticks....I guess I'll experiment..