CookiesRecipesBest Sugar Cookies

Ingredients

• RECIPE ADAPTED FROM HANIELAS.COM - Makes a sugar/shortbread type of cookie that has light sweetness and a firm consistency, yet is tender to bite
• 3 cups (450g) all purpose flour (plus 1 cup extra for rolling out the dough)
• 1/2 tsp salt
• 2 sticks (1 cup or 226g) unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• 1 large egg,room temperature
• 1 Tbsp Vanilla Extract (or other preferred flavoring)
• 2-4Tbsp water, if needed to moisten dough
• SUPPLIES:
• Parchment (to bake the cookies on), it is DIFFERENT FROM WAX PAPER which can burn
• Cookie/baking trays
• Cookie drying rack

Instructions

1. Preheat your oven to 360 F.
2. In a medium bowl, sift together the flour and salt. Set aside these DRY INGREDIENTS.
3. TIP: I DON'T USE BAKING POWDER OR BAKING SODA TO AVOID SPREADING DURING BAKING.
4. In a stand mixer bowl fitted with paddle attachment OR in a large bowl using a spatula, MIX THE WET INGREDIENTS: add the room temperature butter, and "cream it" or mix it until pale and fluffy (about 2 min). Add the granulated sugar and mix on medium to medium-high to incorporate. Scrape down the bowl as necessary.
5. To the same mixer bowl or large bowl of wet ingredients, add the room temperature egg and vanilla (or other preferred flavoring) and mix to combine.
6. Now add the DRY INGREDIENTS to the mixer bowl or wet ingredients bowl.
7. Mix until just combined. Scrape down and get any flour at the bottom. Mix a little more.
8. If dough is DRY, add 1 Tbsp water at a time and minimally mix until it looks smooth and comes together nicely when you squeeze some in your hand. (Likely you will only need about 2 to 4 Tbsp water or so - TIP: TAKE CARE NOT TO ADD TOO MUCH WATER, WE ONLY WANT IT TO COME TOGETHER, NOT BE MUSHY)
9. TIP: DO NOT OVERMIX the dough - it will result in tough cookies, which we also don't want.
10. Wrap the finished dough in plastic wrap at least twice and/or place in an airtight zip top bag. Put in the refrigerator for at least 2 hours to chill and set somewhat firmly. To chill it faster, you can try putting it in the freezer for 1/2 hour only.
11. TIP: If making the dough ahead, you can refrigerate it overnight in an airtight bag or plastic wrap. But when you are ready to use it, you should set it out on the counter 1 hour or so but no longer, before needing to roll it out. It should still be a little cold and firm ideally.
12. On a floured work surface, place the dough and lightly flour the top. Roll it out to 3/8 inch thickness all around.
13. IF MAKING SMALL TO MEDIUM COOKIES: Cut your cookies with a cookie cutter and transfer onto a parchment-lined baking tray. Bake for 12 to 16 minutes per tray. TIMING TIP: You are looking for the cookies to appear cooked, but mostly be a pale cream color, with only slight browning around a few of the cookie edges.
14. When done, allow cookies to cool on their trays for 10-15 min. Then carefully transfer them to a cooling rack to cool completely before icing.
15. See my ROYAL ICING RECIPE and WATCH my YouTube videos on BEST NO SPREAD SUGAR COOKIES, WE BARE BEARS COOKIES OR AMONG US SUGAR COOKIE CHALLENGE to see how to decorate the cookies.
16. TO STORE PLAIN, NON-ICED COOKIES: Once cool, place in an airtight container. They will keep for about 2 weeks.
17. TO FREEZE UNBAKED, UNDECORATED COOKIES: Place cut out cookies (separating each layer by pieces of parchment) in an airtight/freezer safe container for up to 2 months. Then thaw and bake when desired.

Notes

https://glamourandsugar.com/2022/01/08/best-sugar-cookies/