The Best Sugar Cookies
Sibby Barrett
This is my favorite basic sugar cookie dough recipe. It's easy, it's forgiving, it can be frozen and thawed. It can be rerolled. It's your holiday friend.
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Course Dessert, cookies, christmas, holiday
Cuisine American
- 1 cup butter room temp, unsalted
- 2 cups sugar
- 2 eggs room temp
- 2 teaspoons vanilla or other extract
- 2 tablespoons milk, half and half, cream
- 4 cups flour all purpose
- 3 teaspoon baking powder
- 1 teaspoon kosher salt
In a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the eggs, extract and milk and mix well. Mix the dry ingredients together and slowly add to creamed mixture. Divide into 2 equal portions, shape into a flat disk and wrap tightly in plastic and allow to chill for at least 1 hour or overnight. (or place in freezer for about 30 minutes) Preheat oven to 350°. Remove dough from refrigerator and let sit out at room temperature until just beginning to soften. Roll dough out on a lightly floured surface to about 1/4” thickness. Cut into desired shapes and place on a parchment covered sheet pan. If using decorator sugar, sprinkle on before baking. Chill cut outs on sheet pan for at least 10 minutes before baking to help cookies retain their shape. Bake for 10-12 minutes or until lightly browned. Remove from sheet pan and cool completely on wire rack. Frost and then decorate with Royal Meringue Frosting if you plan on packaging these cookies, as this will dry hard. The Powdered Sugar Glaze will also dry hard, but quite as hard, but allow you to add good flavorings.See Royal Meringue Frosting and Powdered Sugar Glaze Recipe
Keyword holiday, cookies, cookie dough
