Basic Sugar Cookie Recipe

Lots of you know that I am pretty new to this blogging thing.  I’m still  learning every day.  One of the big things I’ve learned along the way, it that it doesn’t make sense to have a cookie decorating blog without a cookie recipe, SO finally, I am posting one.

Keep in mind, this is the recipe I prefer.  You don’t have to use this particular recipe to make beautiful cookies.  Use the one that works best for you and adapt it to your personal taste.

What I can say for this recipe is that it’s easy, which is just my style.  I’ve always said, I am not a baker, as much as an artist who happens to use cookies and icing as my medium.

It works great for me.  I like it, and I have made thousands of cookies using this recipe.
So here it goes..

Basic Sugar Cookie

Basic Sugar Cookie

Ingredients

  • 1 c. {two sticks} of REAL unsalted BUTTER, softened
  • 1 1/2 c. confectioner’s sugar
  • 1 egg
  • 2-3 tsp flavoring {pick what you like, I prefer almond}
  • 2 1/2-2 3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt

Instructions

  1. Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.
  2. Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.

Notes

The dough DOES not need to be refrigerated. That’s why I like it.

The dough needs to rest a little after mixing, it will firm up a little bit after a minute or two

The recipe doubles well

Baking times are approximate. You must KNOW your oven. Watch them the first few times you bake them. Get a thermometer, and do not over bake. If the cookies are browning you have gone too far.

This dough can be flavored any way you like.

The cookies freeze well

There is a lot of leavener in these cookies. This is not a typo. The general rule is less leavener so they don’t spead, but I’ve never been one to follow the rules.

This recipe does spread a little. If you don’t like that add a little flour. Speaking of flour, start with 2 1/2 cups. Add another 1/4 of a cup if the dough seems to sticky.

If you don’t like salt, leave it out altogether. If you only have salted butter, use that and reduce the salt.

I prefer decorating day-old cookies. They are less likely to leach oil back into your icing if they have had a day or two to “dry out”. They are still soft, however.

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  • I prefer decorating day-old cookies.  They are less likely to leach oil back into your icing if they have had a day or two to “dry out”.  They are still soft, however.
I use this for all my cut-out cookies.  I hope you enjoy it as much as I do.
If it doesn’t work the first time, KEEP practicing.  That is the key.
GOOD LUCK and happy baking!

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Comments

  1. 431
    Sheryl A. says:

    Do you have a suggestion for how I could modify this to a chocolate dough recipe? I want to make Bear cut out cookies but would prefer not to have to ice them to make them brown.

    • 431.1
      ness says:

      you can add some cocoa powder to the mix just make sure you add a little more liquid to it I add extra egg white when I do this to a mixture

  2. 432
    Cha-Cha says:

    I love this recipe. I have used and modified it as needed but it is perfect just the way it is Delicious.

    Thanks for Sharing

  3. 433
    Pamela says:

    Maybe you can tell me why my dough didn’t turn out right. I used the max amount of flour and the dough was very soft. When I used my cookie cutter and went to pick up the dough the cookie wasn’t stiff enough to move. And my cookie spread a lot. They were also dry and I baked them at 7 minutes. I only baked a few and put the rest of the dough in the fridge and will try again tomorrow. But I was hoping I wouldn’t need to do that. Any suggestions?

    • 433.1
      Vero says:

      What type of butter did you use? I use unsalted sticks of butter and stay away from usual margarine. I use Falfurias which I find at wal-mart. Only has two ingredients

    • 433.2
      Jessica says:

      I use this recipe except I put half or even less than half of the baking powder. I use a small spatula (pampered chef makes a perfect one for this) to pick up the cookie dough because it is super soft. Using these two tips, I get great results. Hope this helps you.

  4. 434
    cartu says:

    Do you nave this recipe in grams?

  5. 435
    pam says:

    If I dont need all the cookies do you recommend freezing the cookies before or after they are baked?

    • 435.1
      Jessica says:

      I would recommend freezing after you bake. I have had great results freezing these cookies, both iced and un-iced.

  6. 436
    Sherrie Walls says:

    After following your directions I am very pleased with my cookies. Wish I knew how to share a picture with you.

  7. 437
    Sherrie Walls says:

    Followed your directions and am very happy. Wish I knew how to share a picture with you.

  8. 438
    Daniela says:

    Hi! Can I refrigerate the dough for some days and then bake the cookies?
    Thank you!

  9. 439
    cora says:

    I just want to tell you, I was so scared to make these cookies, but so glad I ended up trying it. My cookies came out amazing everyone loved them and the recipie was so easy to follow. my sugestion for anyone having issues with cutting the dough and losing its shape, roll the dough out on wax paper then cut the shapes, leave the cut out shapes on wax paper and put it in the frezzer for like 10min thats just long enough so you can actually just pick up the shapes and then put them on cookie sheet. Ive never made sugar cookies before and I love the recepie have no reason to try another thank you.

  10. 440
    Kelly Orndorff Stahl says:

    Confectioner sugar not granulated?

  11. 440.1
    Shigenori says:

    This “free sharing” of intiomafron seems too good to be true. Like communism.

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