Wondering how to make sugar cookies? Need an easy, delicious, no-spread recipe? This is my step by step guide and the recipe I use to make sugar cookies. This recipe is fairly easy and quick, and I included some tips and tricks I use, and storage instructions on how to store your sugar cookies. I have the instructions below and in a print out for you :) Enjoy!
Coastline Cookies Co
Sugar Cookie Recipe
Recipe makes about 2 dozen depending on size of cookies.
Ingredients:
- 1 cup granulated sugar
- 1 cup unsalted cold butter cubed
- 1 egg
- 1 teaspoon vanilla extract
- ¾ teaspoon table salt
- ¼ teaspoon baking powder
- 3 cups all-purpose flour
(I don't weigh my flour, sorry! I do not heavily pack down my cups).
Directions:
I use a KitchenAid with a paddle attachment.
- Mix together the sugar and butter until creamed
- Mix in the egg and vanilla
- Add the flour, salt, and baking powder all together, then mix.
- Roll out dough in between two sheets of parchment paper and refrigerate for 2 hours. I roll out my cookies to 6mm using a Joseph Joseph rolling pin.
- Preheat the oven to 350 degrees
- Cut sugar cookies into desired shapes and place onto a baking sheet with a silicone baking mat or parchment paper. (If the cookies are large I like to poke holes in the center of the cookie with a fork to help the cookie cook thoroughly. Not doing this can cause your large cookies to be underbaked in the middle. Icing can cover up the fork holes).
- Place the whole baking sheet (with mat/paper and shaped dough) into the refrigerator for 10 minutes. This will hep prevent the cookies from spreading.
- Remove cookies from refrigerator and place directly into the oven. Bake cookies for 9-11 minutes. Take them out when they are slightly golden and not shiny.
- Let cookies cool for a few minutes on the baking sheet then transfer the cookies to a cooling rack to finish cooling completely.
- Wait until cookies are cool before decorating with icing.
Troubleshooting:
- If the dough feels crumbly or dry, add another egg. This will give the cookie a chewier texture.
- I have found that perforated textured baking mats (black and red mats shown in picture, from Amazon) have given me the best baking results.
- Be careful not to overcrowd your baking pan with cookies. Too many cookies on the tray can lead to uneven baking.
- Highly recommend baking a test batch of cookies and checking the bottoms to see if any cookies baked quicker, meaning your oven might have hot spots. If you notice some cookies are darker than others on the same pan, try rotating your pan halfway through the bake.
Storage Instructions:
- For best results, fresh dough should go from being chilled in the refrigerator straight into the oven.
- Refrigerating dough for long periods or freezing dough can change the taste of your dough and is not recommended.
- After baking, undecorated cookies can be stored in an airtight container for up to 4 weeks. Adding marshmallows to your storage container with the cookies will help keep the cookies soft.
- Once decorated and icing has dried, cookies can be stored in an airtight container for 1-2 weeks at room temp or 4-8 weeks in the freezer. If the cookies are in heat sealed bags they can be stored at room temp for 2-4 weeks or in the freezer for 2-4 months.
Recipe to print out. Download the file HERE.
Baked cookies on a perforated silicone baking mat.
Stored at roomp temp in an air tight container with mini marshmallows.
Coastline Cookies Co