Sugar Cookie Recipe
Here's my favorite sugar cookie recipe!
- 2 cups granulated sugar
- 2 Cups (4 sticks) salted butter, softened
- 2 large eggs
- 2 teaspoons vanilla
- 1 teaspoon your flavoring of choice. I like to add the zest of one large lemon, but we sell dozens of flavors you can try.
- 6 cups white all-purpose flour (see note below)
Note on the flour: We recommend a white all-purpose flour like King Arthur, Gold Metal, White Lily, Pillsbury, or Bob's Red Mill. Do not use self-raising flour, because it will make your cookies expand and not hold their shape.
Using a stand mixer with the paddle attachment, cream together butter and sugar until just incorporated. Add eggs, vanilla, and your flavoring of choice. Mix at low speed until fully blended. Then add flour, 2 cups at a time, starting on low speed and then increasing if necessary. You will know your dough has been mixed enough after all the flour has been added, when it pulls away from the sides of your bowl and clumps around the mixing paddle.
Roll out to 1/4" thickness. You do not need to chill this recipe. Unless you prefer to use chilled dough, so that it is easier to handle when you are cutting it and moving it to your cookie sheet.
Be sure to use parchment or Silpat mats on your baking sheets to keep your cookies from burning and spreading.
Bake at 350 degrees for 10-15 minutes, until cookies have just started to turn golden brown around the edges. For best results bake similar sized cookies on the same cookie sheet. If I have 2 cookie sheets in the oven at once, I like to swap them halfway though so they cook more evenly. I don't use my oven on convection as I find it cooks my cookies too fast and sometimes burns them. You may need to experiment with your oven for best results.
Yield will greatly depend on the size of the cookies you are making - but you will get about 3 dozen 3" cookies. You can halve this recipe for a smaller batch.
NEXT: Royal Icing Recipe