I started my journey with sugar cookies about 4 years ago. I never even considered making or decorating cookies, but I got an order for cookies from one of my regular customers. I decided to go ahead and try. Well, that was a disaster waiting to happen. Every recipe I tried would spread in the oven. I tried chilling the dough. I tried freezing the dough. But nothing worked. I even bought multiple brands of dough to try. Needless to say, the order went out sub-par. Since then, it has been a running joke with my husband and I about sugar cookies defeating me. I have tried multiple times. It seems like I either had a great tasting cookie that would spread or a cookie that would hold its shape but tasted disgusting. Finally, I was able to combine concepts from different recipes to come up with this sugar cookie recipe! I am officially done fighting with recipes.
This recipe does not spread and tastes delicious! It can be used for cookie decorating with royal icing or buttercream. It can also be eaten on its own
Here is what you need:
1 cup Unsalted Butter
1 ½ cups Powdered Sugar
2 ½ cups All Purpose Flour
1 tsp Salt
1 ½ tsp Vanilla Extract
With the paddle attachment of your stand mixer, cream butter and powdered sugar. You can also use a handheld mixer. Mix it until it is light in color and fluffy.
Add egg and vanilla and mix.
You can flavor this with any extract you like. Almond, lemon and orange are great alternatives to vanilla!
Scrape your bowl with a spatula to make sure everything is incorporated.
In a separate bowl mix salt into the flour.
Add the flour to the mixer slowly. I like to scoop about a ½ cup at a time and mix between scoops.
Your dough will begin to thicken. Add the flour until it comes together. You may have flour left over and that’s okay.
The dough will start to gather onto the paddle.
Once you can touch your dough without it sticking to your fingers, you are done!
Flour your countertop and dump your dough onto it. Knead it a couple of times to bring it all together.
I like to split the dough in two and wrap with plastic wrap.
I place them into the fridge for about 15 minutes before I work with them. Any dough that I am not working with stays in the fridge.
After the dough has chilled, I will roll it out onto parchment paper. I think rolling between two sheets of parchment paper is the easiest way to do it. You can also roll onto a floured surface.
Use your favorite cookie cutters and cut out shapes. Transfer them to a cookie sheet that is lined with parchment paper and bake at 350 F until the edges start to turn golden brown. This can take about 10 minutes, but every oven is different. Keep a close eye on them!
When you take them out of the oven, let them cool completely before trying to move them. They will break if you don’t!
Once completely cooled, you can decorate! (Or not)
I do have a video of the process. In the video, I used baking powder, but I have since omitted the baking powder from my recipe. I have also omitted
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But here is the video so that you can see the process!
I would really love to hear about your experiences with this recipe!