The Perfect Sugar Cookie Recipe

Sugar Cookies
Tools Needed
Mixing bowl
Mixer, handheld or stand with paddle attachment
Scraper (Fat Daddio's BS)
Whisk (Fat Daddio's WW)
Cookie sheet (Fat Daddio's CS)
Silicone baking mat (Fat Daddio's SM)
Rolling rod (Fat Daddio's RPP)
Cookie cutter(s) (Fat Daddio's CKC)
Cooling rack (Fat Daddio's CR)
 
 
Ingredients
  • 3/4 cup (170g) unsalted butter, slightly softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (not required, but good for flavor)
  • 2 and 1/4 cups (281g) all-purpose flour
  • 1/2 teaspoon baking powder
  • Frosting of your choice—either homemade or store-bought Simple Royal Icing Recipe
  • Fondant toppers 
 
  1. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth - about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. 
  2. Whisk the flour and baking powder together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory.
  4. Once chilled, preheat oven to 350F degrees. Line baking sheets with a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator roll out to 1/4" thick. Use a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  5. Bake for 8-11 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. 
  6. Make the icing and decorate the cooled cookies however you'd like. 

 

For more inspiration: A Bit On Buttercream