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. 411
    Sherry says:

    When you show dark brown on your cookies, is that RI or chocolate?

  2. 412
    Susan says:

    Just tried this sugar cookie recipe, only had to use 21/2 cups flour, didn’t even use the baking powder because I didn’t have any, but the cookies turned out perfect. I love this recipe not having to chill the dough, then waiting for it to warm back up enough to roll it. Everyone should try this recipe , especially if you have to make a lot of cookies in a hurry! Thanks for the great recipe!

    • 412.1
      Heena says:

      Susan,

      Was your dough sticky? I have tried this recipe twice, love the taste but my cookies are not smooth. My biggest challenge has been lifting the cookie and transferring to the baking sheet. Unable to retain its full shape. Any recommendations?

      Regards.
      Heena

      • Carrie says:

        I’m having the same trouble with transferring. I’m thinking maybe you bake them on the parchment that you cut them on? The picture of the square cookes shows them on a tray on parchment. Hmm?

  3. 413
    Heidi says:

    Thank you for sharing your recipe!!! I just finished baking cookies for my cousins baby shower. Can’t wait to decorate them.

  4. 414
    Marie says:

    Thank you for providing a cookie recipe that is easy to follow and tastes delicious . How do you keep the parchment paper from curling on the baking sheet?

  5. 415
    Meckenzie says:

    Do you have a gluten free recipe? Or any recommendations for gluten free baking?

  6. 416
    souad says:

    Hi everyone!
    I would like to know the recipe in gram,
    is anyone of you able to tell me how many gram are in a cup?
    Thank you in advance

  7. 417
    Francie says:

    I tried this recipe and my dough did not seem to ever be the right consistency. It was kids wet and sticky at first so I added a small amount more of flour. The dough kept crumbling and breaking apart. Any suggestions?

  8. 418
    Yolindi says:

    Hey. I just have a question! Is the cups in grams or ml?
    Thanks
    Yolindi

  9. 419
    Yolindi says:

    Hey! I just have a question!? Is this recipe measurements in GRAMS (g) or MILILITERS (ml)

    Thanks

  10. 419.1
    Shigenori says:

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

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