SUGAR COOKIE RECIPE (EASY)

SUGAR COOKIE RECIPE (EASY)

Do you love SUGAR COOKIES?

I’m going to share my all-time favorite Sugar Cookie Recipe that’s easy to make and perfect for cut-out cookies.

The reason I love this easy sugar cookie recipe is because it has the perfect consistency, rolls out easily and best of all is the fantastic taste!

RECIPE

MIXING INSTRUCTIONS:

I prefer to use a stand mixer but you can use a hand mixer to make this recipe.  If using a stand mixer, you’ll want to use the paddle attachment.

Measure your flour and baking powder into a bowl.  Mix the flour and baking powder with a hand whisk.  This will not only combine the ingredients, but will aerate the mixture and break up any potential clumps.  Set the bowl aside.

Place the sugar, shortening and flavoring into the bowl of a stand mixer or a separate bowl if you are mixing by hand.  Using the paddle attachment, turn the mixer on low speed to combine the ingredients.  Increase the speed to a 2 or 3 on your stand mixer and continue to mix for approximately 1-2 minutes.

Add the egg to the sugar mixture and continue to mix for an additional 1-2 minutes.  Your mixture should be light and creamy looking.

Stop your mixer and scrape the sides of the bowl.

Add in flour and start mixer on its lowest speed so the flour doesn’t go flying everywhere.

DO NOT OVER MIX COOKIE DOUGH

Cookie dough will become too stiff if you mix it too long.  So only mix until the ingredients come together.

Turn your cookie dough out onto a lightly floured surface.  Gently kneed the dough to complete the mixing of ingredients.  This should not take very long.  And remember not to over-mix the dough.

Divide your cookie dough into two balls.  Wrap one ball in plastic while you work with the other ball.

ROLLING OUT COOKIE DOUGH

I don’t know if anyone else does this, so if it’s helpful to you, let me know.

When I roll out my cookie dough, I use a little trick that works every time.  Using a large piece of plastic cling wrap, lay it down on your work surface.  I have granite counters, so the plastic wrap naturally sticks to the surface which is perfect.

Place your cookie dough on top of the plastic wrap.  You do not need to add anymore flour to the surface because the plastic wrap saves you a step.  It also prevents you from adding more flour to the mix and potentially becoming too dry or crumbly.

Once you have your cookie dough on top of the plastic wrap, lightly lay another sheet of plastic wrap over that.  Use a rolling pin to roll out the cookie dough to the desired thickness.  You’ll be rolling your cookie dough between the two layers of plastic wrap.

Cut out the cookies as desired.  Put your hand under the first layer of plastic wrap to lift the cookie dough.  It comes up super easy.  Transfer the cut-out cookies to a baking pan lined with parchment paper.

FREEZE YOUR COOKIE DOUGH

After you have all of your cookies cut out and placed on a baking sheet, put the tray in your freezer.

Freezing the cookie dough before you bake the cookies will help them retain their shape when baking.

You can make and freeze your cookie dough well in advance of when you need to bake them.

BAKING INSTRUCTIONS

Pre-heat your oven to 350 degrees.  Get your timer ready and set it to 12 minutes.

Set your tray of cookies in the oven until the timer goes off.  The cookies should be slightly golden in color.

If the cookies are not slightly golden, leave them in the oven for 1 more minute.

Remove the cookies from the oven and allow to fully cool before decorating.

This Sugar Cookie recipe is truly one of the easiest recipes I’ve worked with.  I use this very same recipe when making cookies for my customers.

If you enjoyed this recipe, please like and share this with others.  And please, be sure to let me know how it worked for you.