How to Bake the Perfect Sugar Cookie


Welcome back! Today we are going to discuss a topic that every baker should have in their arsenal: Cut out sugar cookies!

The cut out sugar cookie is very versatile. It can be cut into any shape and decorated with any theme. Kids and adults love them. Cookies are easier and sometimes, more impressive than a cake. I even use this dough recipe for my tart and pie shells!

A sugar cookie at its most pure is sugar, butter, flour and eggs. Thats it!

Below is the recipe i’ve used for about 15 years. It’s THAT good.

1 1/2 cups unsalted butter, softened
2 cups white sugar
4 whole eggs
1 tsp vanilla extract
5 cups all purpose flour
2 tsp baking powder
1 tsp salt

In your mixer, cream the butter and sugar and blend until smooth. Slowly add eggs, beating after the addition of each egg, until well combined. On low, mix in the flour, baking powder and salt. Allow dough to chill 30 minutes up to overnight.

Preheat oven to 350 degrees. Roll out cookies to about 1/4 thickness. Cut out in desired shape. Transfer to a baking sheet lined with parchment and bake 8 to 10 minutes or until the edges are just starting to be lightly brown.

Remove from oven and cool completely. Decorate as desired.

See? Super easy! If you need ideas, tips and tricks on how to decorate, click here to be taken to my post about cookie decorating techniques.

One of my earliest memories of making sugar cookies was baking them with my mom when i was a child. Always at Christmas time. We would make a whole day of it. Bake about 6 dozen cookies together. It always seemed like so many, until i became a professional and have baked 200 dozen in a day. My mother is no longer with us, but i make this recipe in her honor. Yesterday was the 2 year anniversary of her passing.

Happy Baking!



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