Sugar Cookies

Let’s be honest; there are recipes for sugar cookies all over the place, and I’ve tried my share. What I’ve always wanted, though was a recipe that would give me a cutout cookie that holds it shape, doesn’t puff up or spread out, and looks like it did when you cut it out to bake it.

This recipe is my take on a recipe from The Preppy Kitchen. Nothing suits me better than a cook/chef who first, has a sense of humor,, and second, admits mistakes with a smile. I’m going to be true to the original, but I’ll also tell you how I tweaked it to get the sugar cookie that does what I wanted it to do, and doesn’t do what I didn’t want it to do. Let’s go.

INGREDIENTS

4 cups (480g) all-purpose flour
3/4 tsp salt
3/4 tsp baking powder (I omitted this to mitigate rise)
1 cup (two sticks, or 227g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
2 tsp vanilla extract
2 Tbsp arrowroot or tapioca flour (this is optional, but I added it to inhibit spreading)

INSTRUCTIONS

In a medium bowl, sift together the flour, salt, baking powder (if using), and arrowroot/tapioca flour (if using).

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes.

Add the eggs, one at a time, while mixing, stopping to scrape down the sides of the bowl.

Beat in the vanilla.

With the mixer running (but not at too high a speed), gradually add in the flour mixture and mix until everything is well incorporated.

Divide the dough in half, shape into two disks, and tightly wrap in plastic wrap. Refrigerate for 2 hours, or up to 2 days. If you chill the dough longer than 2 hours, let it sit at room temperature for 15-30 minutes, or until slightly softened.

Once your dough has chilled and you’re ready to bake, preheat your oven to 375°.

Roll thedough on a lightly floured surface to 1/4-inch thickness. Cut out desired shapes – a 1-1/2″ cutter works for the most traditional round cookies. Re-roll as needed for more cookies. If the dough is getting too soft to handle, put it back in the fridge for 15-20 minutes.

Place the cut-outs on a non-stick or parchment-lined baking sheet, spacing 1 inch apart.

Bake for 10-12 minutes, or until the bottom edges start to brown.

Remove from the oven and let them cool for a few minutes on the pan, then transfer to a wire rack to cool completely.

NOTES (and these are straight from The Preppy Kitchen – no reason to edit)

Don’t skip sifting. Sifting the flour, salt, and baking soda is essential! Sifting will break up any lumps in your flour or baking soda and give the dry ingredients a uniform texture for smooth dough and cookies that are slightly fluffy.

Adjust baking time if needed. Cookies will slightly brown on the bottom and edges, so watch cookies carefully beginning at the 8-minute mark and remove them once you see the tasty golden brown edges form.

Cool cookies before decorating. Whether you are drizzling with chocolate, frosting with sweet buttercream, dusting with powdered sugar, or using royal icing for intricate designs, allow the cookies to cool to room temperature before decorating. Decorations will adhere the best to cooled cookies.

Personalize with any cookie cutter. Cookie dough can be cut into any shape or size with cookie cutters. If you use a variety of cutters, be sure to bake similarly sized cookies together so that smaller cookies don’t burn.