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Sugar Cookies


  • Total Time: 34 minutes
  • Yield: ~30 cookies, depending on the size of your cutters

Ingredients

Scale
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon heavy cream

Instructions

  1. In a medium bowl, whisk together flour, baking powder and salt.
  2. In the large bowl of a mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2-3 mins.
  3. Add egg and vanilla and beat on low speed until well combined.
  4. Turn off the mixer and scrape down the bowl again.
  5. Add cream and beat on low speed just until combined.
  6. Lightly dust a clean work surface with flour.
  7. Using a rubber spatula, scrape the dough out onto the work surface, then use your hands to shape into a flattened rectangle.
  8. Wrap in plastic wrap and refrigerate until firm, at least an hour or overnight.
  9. Preheat oven to 350 degrees.
  10. Line two cookie sheets with parchment paper.
  11. Lightly dust work surface with flour, unwrap dough and set on surface. If the dough is too hard, you can let it stand at room temp for a few minutes.
  12. Dust rolling pin with flour and roll out dough to an even 1/4 thickness.
  13. Use cookie cutters to cut your shapes. With a floured metal spatula, carefully move cutouts to your pan. Place cutouts 1 inch apart.
  14. Gather dough scraps and press together, roll out again and repeat cutting more shapes until you’ve used all your dough.
  15. Bake cookies one sheet at a time until light golden brown, about 14-16 minutes. All ovens are different, watch yours to see what timing works best.
  16. Once baked, let them cool slightly, then move cutouts with a spatula to a cooling rack.
  17. Repeat this process until you’ve used all your dough, and baked all your cookies.
  18. Cool completely, and decorate with icing or sprinkles.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes