This sugar cookie recipe is quick to prepare, requires no chilling, and holds its shape without spreading, making it ideal for any cookie cutter design. It rolls out effortlessly, can be baked in advance, and the cookies can even be frozen before icing.
INGREDIENTS
- 1 cup salted butter (230g)
- 1 ½ cups powdered sugar (170g)
- 1 large egg
- 2 teaspoons vanilla extract or vanilla bean paste (10g)
- 2 3/4 – 3 cups all-purpose flour (413-447g)
- 2 teaspoons baking powder (8.5g)
- 1 teaspoon salt (5.69g) *Note: If using salted butter and preferring sweeter cookies, you can omit the additional salt.
INSTRUCTIONS
- Preheat the oven to 400°F (200°C).
- In a large bowl, cream together the butter and powdered sugar using a mixer, blending until the butter becomes light in color and fully incorporated.
- Add in the egg and vanilla extract (or vanilla bean paste) and mix until combined.
- Gradually blend in 2 3/4 cups of flour, baking powder, and salt. Add the remaining 1/4 cup of flour if necessary—the dough should be soft and supple, not dry.
- Continue mixing on medium speed until the dough forms a ball.
- Roll out the dough between sheets of wax paper or on a lightly floured surface to a thickness of 1/4 inch.
- Flour your cookie cutter, press it into the dough, and transfer the cut-out shapes onto a parchment-lined baking sheet.
- Bake in the preheated oven for 7-9 minutes, or until the bottoms are golden while the tops remain light.
- Let the cookies cool completely before icing.
NOTES
Recipe in grams:
- 1 cup salted butter (230g)
- 1 ½ cups powdered sugar (170g)
- 1 large egg
- 2 teaspoons vanilla extract or vanilla bean paste (10g)
- 2 3/4 – 3 cups all-purpose flour (413-447g)
- 2 teaspoons baking powder (8.5g)
- 1 teaspoon salt (5.69g)
