The Perfect Sugar Cookies

Yes, it’s true.

I am the master of the sugar cookie. And super humble too.

I have found the most wonderful recipe and it has NEVER failed me.

*This is not a quick recipe. Plan ahead and prepare to have lots of down time in between the steps. *

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So without further ado, here’s the recipe.

Ingredients

  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Directions

  1. In a large bowl, cream together butter and sugar until smooth. (I like to use my stand up mixer for this, but you can use a hand mixer!) Beat in eggs and vanilla.
  2. Sift flour and add baking powder, and salt in a separate bowl.Mix this with a fork or a whisk.
  3. Add flour to the wet ingredients one cup at a time.
  4. If you’re using a stand up mixer, you might want to switch over to the dough hook. The paddle will only work up until a point. If you’re using a hand mixer, you may want to ditch it and start using your hands.
  5. Once the dough is combined, split it into three balls. Wrap these in plastic wrap and chill for at least one hour (over night is best).
  6. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  7. Bake six to eight minutes in preheated oven. ( I try to rotate the pans after three minutes. Cool completely.

 

So these will give you a batch of easy to decorate cookies. I tend to use royal icing, which can be tricky, but normal sugar cookie icing (icing sugar, milk, vanilla extract, and corn syrup) works just fine.

Tips and Tricks

If you want to make your cookies that much better, use the following tips and tricks that I use to alter the recipe depending on how I want them to turn out.

  • If you want really flavourful cookies that don’t need icing or decorating, add an additional cup of sugar and use salted butter. This will make the cookies a bit puffier, but you can still decorate them very easily if you choose to.
  • Use icing sugar instead of flour while rolling out your cookies. This will provide extra flavour, and will help prevent your dough from being too sticky to work with.
  • Under bake your cookies slightly (until you JUST start to see the golden brown colour to appear), but leave them on the hot pan to cool off. They will continue to bake ever so slightly, and you’ll get a perfectly chewy cookie.
  • Use a squeeze bottle to decorate your cookies. Less mess, and so much easier to clean.
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3 thoughts on “The Perfect Sugar Cookies

  1. ashley tokaruk says:

    I second that. These were the best cookies ever and Hailey you are heaven sent for bringing them to class. I think you should probably try another cookie recipe for this week so section 3 can be your guinea pigs again 🙂

    Liked by 1 person

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