epicurious
Ultimate Sugar Cookies
This sugar cookie recipe yields the cutouts of your dreams with a delicious canvas to decorate and are a worthy addition to your Christmas cookie plate.
👥 2 Servings⏱️ Prep & Cook: 2h 40m🔥 Cook: 25 min👤 Alison Roman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about ⏱️ 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Form dough into two ¾"-thick disks; wrap in plastic. Chill at least ⏱️ 2 hours.
(375 g) all-purpose flour, plus more for rolling3 cups(200 g) sugar1 cuplarge egg1large egg yolk1
2
Place racks in lower and upper thirds of oven; preheat to 325°. Let 1 disk of dough sit at room temperature until softened slightly, about ⏱️ 5 minutes. Roll out on a lightly floured sheet of parchment paper until about ¼" thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.
3
Bake cookies, rotating baking sheets halfway through, until edges are golden, 12–⏱️ 16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough.
4
Decorate cooled cookies as desired. Do ahead: Cookie dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly and freeze. Editor’s note: This recipe was originally printed in our December 2013 issue. This way to more of our best Christmas cookie recipes →
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