There are two things I look for in a sugar cookie recipe: 1. tastes good! 2. Holds its shape! I found this one on one of my favorite blogs Sweetapolita and it clearly checks off both. I’ve tried it twice and I’m already sold!
Couple of tips for Rolled Out or Shaped Sugar Cookies:
- Roll out dough before chilling it- it’s SOO much easier! Once it’s to the desired thickness, slide a cookie sheet underneath and stick that sucker in the fridge.
- You can make the full batch or half it without any problems.
- Left over dough can hang out in the fridge for a couple days (I usually go with no more than 3). You can also freeze it.
The Perfect Sugar Cookie
6 cups all-purpose flour
1 teaspoon salt
2 cups unsalted butter (4 sticks)
2 cups sugar
2 large eggs, cold
2 teaspoons vanilla
1/4 teaspoon pure lemon extract
- In large bowl, sift together flour and salt. Set aside.
- In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 5 minutes. Beat in eggs.
- Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and lemon extract and blend.
- Roll dough to desired thickness. You can use two dowel sticks as indicators.
- Slide a cookie sheet under the rolled out dough and let chill in the refrigerator or freezer for about 15 minutes.
- Cut out desired shapes and transfer to a parchment lined cookie sheet. You can stick them in the fridge one last time to better hold their shape.
- Preheat your oven to 325° F.
- Bake 12-14 minutes, or until edges are golden brown.
- Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.