Best Sugar Cookie Recipe!
This is my go to sugar cookie recipe that I have used for years. It will not spread in the oven and become one big blob. Holds its shape very well and is delicious.
The trick is to not over mix the dough so no extra air is incorporated and chilling.
Once you have this basic recipe down it opens up a glorious world of cookie decorating, which I love doing.
You can enjoy them with milk or tea, sprinkle powdered sugar, or smear them with some jam, Nutella, melted chocolate. How good does that sound!
Prep time 15 mins
Baking time 10 mins
Chill time 50 mins
Total time 1hr 15 mins
2 Silpat mats (optional)
200 g sugar
200 g unsalted butter at room temperature
¾ tsp salt
¼ tsp baking powder
2 tsp vanilla extract
In stand mixer fitted with a paddle attachment, add the butter and sugar, mix till just combined
Add the egg and vanilla and mix
Add the dry ingredients, flour, baking powder and salt till the dough starts coming together
Take dough out of bowl and knead slightly
Divide it into two, form discs, wrap with clingwrap and chill for 20 mins
Roll out dough between two silpat mats. A little less than ¼ of an inch thick
Put on baking tray and chill for 20 mins
Preheat oven to 350 F
Line your baking sheet with parchment paper
Cut out dough with cookie cutters and place them on your baking tray
Chill for 10 mins
Bake till golden brown on the edges 8 -12 mins
Some helpful tips:
If you don’t have silpat mats, you can use parchment or wax paper to sandwich the dough and roll out