Sugar Cookie
Sugar Cookie balances sweetness, structure, and texture for a dessert that slices or scoops cleanly.
About This Recipe
Sugar Cookie needs the right balance of sweetness, structure, and cooling time.
Mix carefully and let it cool or set fully before serving.
Ingredients
- ✓4 cups all-purpose flour ((480g))
- ✓¾ teaspoon salt
- ✓¾ teaspoon baking powder
- ✓1 cup unsalted butter (softened (227g))
- ✓1 cup granulated sugar ((200g))
- ✓2 large eggs
- ✓2 teaspoons vanilla extract
Ingredient Notes
- Flour or structure: Measure carefully so the dessert sets with the right texture.
- Sugar: Sugar affects both sweetness and browning.
- Fat: Butter, oil, or cream adds richness and tenderness.
- Cooling time: Let the dessert cool before slicing or storing.
Instructions
- 1
In a medium bowl, sift together the flour, salt, and baking powder.
- 2
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes.
- 3
Add the eggs, one at a time, while mixing. Scrape down the sides of the bowl. Beat in the vanilla.
- 4
With the mixer running, gradually add in the flour mixture and mix until everything is well incorporated. Divide the dough in half, shape into two disks, and tightly wrap in plastic wrap. Refrigerate for 2 hours or up to 2 days.
- 5
Once the dough is chilled and you’re ready to bake, preheat the oven to 375F.
- 6
Roll the dough on a lightly floured surface to ¼-inch-thickness. Cut out shapes using 2½-inch cookie cutters. Re-roll as needed for more cookies.
- 7
Place the cut-outs on non-stick or parchment-lined baking sheets 1 inch apart.
- 8
Bake one sheet at a time for 10 to 12 minutes or until the bottom edges start to turn brown. Let cool for a few minutes on the pan then transfer to a wire rack and cool completely. Serve plain or decorate with royal icing.
Katy’s Kitchen Tips
- Measure carefully for the best texture.
- Do not overmix once the structure is formed.
- Use the pan size listed by the method.
- Cool before slicing, frosting, or storing.
Variations and Substitutions
- Chocolate finish: Add chocolate chips, cocoa, or shaved chocolate.
- Nutty version: Add toasted nuts if they fit the dessert.
- Fruit option: Serve with berries, banana, or citrus zest.
- Salted finish: Add a small pinch of salt to balance sweetness.
What to Serve With Sugar Cookie
Serve Sugar Cookie with coffee, tea, whipped cream, fresh fruit, or a scoop of ice cream.
Storage and Reheating
Store covered in the refrigerator if the dessert is creamy or contains dairy.
Keep tightly wrapped so it does not dry out or absorb odors.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make cakes, cookies, or fillings heavy.
- Wrong pan size: A different pan changes thickness and timing.
- Slicing hot: Many desserts need cooling time to set.
- Loose storage: Uncovered desserts dry out quickly.
FAQ
Can I make Sugar Cookie ahead?
Yes. Most desserts benefit from cooling or chilling time.
How should I store it?
Keep it tightly covered according to whether it is frozen, chilled, or room temperature.
Can I change the flavor?
Yes. Add compatible fruit, chocolate, nuts, spices, or extracts.
Why is the texture off?
Heat level, mixing, chilling time, or measurement changes can affect texture.
Nutrition Facts
- Calories: 122 kcal
- Carbohydrates: 16 g
- Cholesterol: 24 mg
- Fiber: 0.4 g
- Protein: 2 g
- Sodium: 62 mg
- Sugar: 6 g
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.2 g