by: Kate McMillan
Cook Time
10 minutes
Prep Time
15 minutes
Yield
2–3 dozen cookies, depending on the size of cookie cutters
Total Time
10 minutes
Prep Time
15 minutes
Yield
2–3 dozen cookies, depending on the size of cookie cutters
summary
Everyone needs the ultimate sugar cookie recipe in their back pocket during the holiday baking season. Using only six ingredients, this is the best sugar cookie recipe for delicious flavor and ease of execution. A key trick to success is to have all of your the ingredients at room temperature before mixing. Eat as is or use the icing recipe to decorate the baked cookies.
ingredients
- 3½ cups all-purpose flour
- ¾ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- Icing Recipe Ingredients:
- 3 cups powdered sugar, sifted
- 2 tablespoons whole milk
- 2 tablespoons light corn syrup
- ½ teaspoon almond extract
directions
- In a bowl, sift together the flour and the salt. Set aside.
- In a stand mixer fitted with a paddle attachment, combine the butter and sugar. Add in the eggs, one at a time, until each is fully combined. Add the vanilla, and mix until combined. With the motor running on low, slowly add the flour mixture until well combined. Turn the dough out onto a floured work surface, and divide the dough in half. Form each half into a disc shape, wrap individually in plastic wrap and chill in the refrigerator for at least two hours and up to 24 hours.
- Preheat the oven to 350°F. Line a baking sheet with a Silpat or parchment paper and set aside.
- Working with one disc at a time and using a rolling pin, roll out the dough to about ¼-inch thickness. Cut out shapes using cookie cutters, and carefully transfer to the prepared baking sheet. Transfer to the oven, and bake just until the edges begin to turn golden. Allow cookies to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
- To make the icing, whisk together the powdered sugar and milk, and then stir in the corn syrup and almond extract. Stir until completely smooth. If desired, divide into separate bowls and add a different food coloring to each.
notes
The amount of baking time will depend on the size of the cookie cutters and exactly how thick you roll out the dough. A general guideline is 8 to12 minutes.
Dividing the dough into two discs makes it much easier to manage rolling out the dough rather than trying to roll out the entire amount at one time.
It is important to cool the cookies on the baking sheet so the cookies have time to harden before moving. Plus icing won’t melt on a completely cooled cookie.
Baking powder and baking soda cause cookies to spread. Since we want cutouts that hold their shapes, this recipe omits those ingredients.
