Sugar Cookie Recipe
1 ¼ cups unsalted butter (at room temperature)
1 cup sugar
1 large egg
1 ½ tsp vanilla
2 ½ cups flour
½ tsp baking powder (*take this out if you don’t want your cookies to spread)
½ tsp salt
1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.
Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s the ideal, however the dough will spread more during backing, not ideal if you’d like the cookie to hold its shape.
2. Add egg slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
3. Add your vanilla and stir briefly.
4. Sift your dry ingredients together. (Flour, baking powder and salt).
5. Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough missing, when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour. (I couldn’t get a baking sheet in my refrigerator if I tried, so I just put the dough in on with the parchment paper on a shelf. Don’t tell anyone, but my lettuce is on top of it. If at all possible get this to the thickness you want to use.)
7. Roll out the dough further if you need to and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat. (Here is where you’ll be glad you rolled it out to your desired thickness because rolling it after it is chilled is really hard. And gathering the scrapes and rolling it again is nigh onto impossible.)
8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
9. Preheat your oven to 350˚ F or 176˚C.
10. Bake cookie for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
11. Let cookies cool to room temperature and decorate..