Sugar Cookies

Sugar Cookies

3 cups (1 lb) All Pupose Flour

1 tsp baking powder

1/2 tsp. salt

1/2 lb (2 sticks) unsalted butter, room temp

1 cup granulated sugar

1 large egg, room temp

1 tsp vanilla extract

Parchment Paper

Preheat oven to 350 degrees

Put 3 cups flour in a separate bowl with the 1tsp. baking powder 1/2 tsp. salt, and whisk by hand for 30 seconds to blend.

Cream the butter in your electric mixing bowl then add the 1 c. sugar and 1 tsp vanilla, mix until  light and fluffy.  Add the egg and blend.  Add the flour mixture gradually and blend — dough will be stiff.

Take the dough out of the bowl and knead with your hands 1 minute.  You can roll the dough now or if you think it is too soft, put in a plastic bag and refrigerate for 10 min.  I like to work with about 1/4 of the dough at a time.

Roll the cookie dough between 2 sheets of parchment paper.  Roll the dough to about 1/4 inch thickness (thicker if you are making cookies on a stick). Cut your cookies while still on the parchment paper — do not try to lift the cookies off yet.  Place the parchment paper with cookies onto a baking sheet and refrigerate or put into the freezer for maybe 5 minutes.  This step will allow you to pull away the excess dough.  The cookies will now hold their shape when you are transferring them to bake.  Bake 8 – 10 minutes, checking at the 8 minute time.  Take out when just beginning to brown around the edges.  Let cool a short while in the pan.

The cookies can be frozen and the recipe can be doubled

This recipe makes 2/1/2 dozen 3 inch cookies

* The cookies can be placed close together because they spread very little.

Category: Miscellaneous, Recipes

16 Comments

  1. Ansa Hogan says: #1

    Can the dough be frozen? and if so, for how long?
    ansa

  2. BeBe says: #2

    Yes, the dough can be frozen for at least a month, probably longer.

  3. Wendy Ross says: #3

    I’ve made this recipe and it’s very good. 8 minutes and they’re done. :)

  4. Stacy Brown says: #4

    This is THE perfect recipe! I’ve tried so many variations and have had to tweak the dough to get the right consistency. Since I teach junior high, this recipe is easy for kids to follow and they will have great success with cutting out fun shapes and not get discouraged. I will get the parchment paper, too, as they tend to over flour and make a huge mess that isn’t too fun to clean. Your site is a God send, Melissa!

  5. Rachelle Lopez says: #5

    I was just wondering after the cookies are baked, decorated and packaged, how long do they last? I want to make some valentine cookie bouquets but I’ll need to make them at least a week ahead.

  6. smeggiec says: #6

    I have never made these a week in advance of a function, but have eaten “leftovers” a week later, and they’re still pretty good (especially if you keep them in an airtight container). Best recipe for shaped cookies, and delicious! I use with the “fake” royal icing of caro/milk/powdered sugar/extract. I get complements every time i make them. Just good easy cookies. Bakes up so well. I do add a pinch of salt sometimes, as I bake with unsalted butter. Thanks for the recipe !

  7. Jessica Scanlan says: #7

    LOVE this recipe!!! I too have tried so many recipes and they spread so much but these keep their shape perfectly!!!

  8. BeBe says: #8

    Hi Eve, the dough is stiff….it is kneaded for only a minute. If it gets too soft you can put into the refrigerator for about 10 minutes. I work with about 1/4 of the recipe at a time as I roll it between two sheets of parchment paper. It does get very soft as you work with it. You will need to cut out while still on the parchment paper and refrigerate until they firm up then you can pull away the excess dough.

  9. Pam Mackinnon says: #9

    Help! I’ve spent 2 days making cookies (love your recipe) and decorating them with fondant. Left them out for the fondant to dry but now my lovely crisp cookies are soft. What did I do wrong?

  10. Janice Barnes says: #10

    It does not say if you are to spray the pan with Pam or another oil before you put the cookies on to bake…are you suppose to?

  11. BeBe says: #11

    Hi Janice, we bake our cookies on parchment paper, but you could use your preferred method. If you bake on a non-stick baking sheet you would need very little spray, if any.
    Melissa has a video on making these cookies, here is a link if you would like to see it, link to mycakeschool.com

  12. eva rivera says: #12

    How long in advance can I make these cookies today is Monday and I need them for Saturday but I also have to make a large cake with this order.

  13. BeBe says: #13

    Hi Eva, here is a link to Bake at 350, one of the online cookie experts with her step by step to freezing decorated cookies.

    link to bakeat350.blogspot.com

    Your cookies are due Sat. If you bake and decorate now, I think they will still be fresh on Saturday without freezing. The royal icing seals the cookies and helps to keep fresh. Just let they dry 24 hours before bagging ( if you plan to bag individually). Or keep in air tight container with wax paper between cookies.

  14. EliGaddie says: #14

    does anybody know how many days in advance i can make my cookie dough,i have to make like 300 cookies for my nieces quinceanera,her b-day is next month the 13th…..
    thanks.

  15. mrstucker1010 says: #15

    Help! Made the dough and it’s cracking when being rolled and I tried it colder and warmer nothing helps what did I do wrong??

  16. BeBe says: #16

    Hi Mrstucker, Do you think you might have added too much flour…..excess flour will give you dry and crumbly cookie dough. I would try adding maybe a tablespoon of water and kneading that into the dough, hopefully that will help. Becoming too soft is more of a problem with this recipe that too dry. I only work with about 1/4 of the dough at a time because it becomes soft.
    Good luck, don’t give up

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