Recipes

Sugar Cookies

1 Mins read
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Introduction

Sugar cookies are a classic dessert beloved by many for their simplicity and delightful sweetness. This recipe offers an exceptional balance of buttery flavor and delicate texture that’s sure to become a staple in your baking repertoire, capturing the essence of nostalgia with every bite.

Tips for this Recipe

To achieve the perfect sugar cookies, ensure all ingredients are at room temperature before mixing. Pre-cubing butter and measuring flour by weight can improve consistency and yield better results. Chill your dough before rolling out to maintain its shape and texture.

Why You Will Love This Recipe

The combination of rich, melted butter and fine cake flour creates a tender cookie with an enviable golden-brown crust—a testament to the beauty in simplicity. With these cookies, you’ll experience an indulgence that brings warmth to any gathering or quiet evening at home.

Ingredients

– Flourless cooking spray, for greasing
– 2 cups (4 sticks) unsalted butter, cut into small cubes, at room temperature
– 3 cups sugar
– 3 cups cake flour
– 1 1/4 cups all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon baking soda
– 1 large egg, plus 1 large egg yolk, at room temperature
– 1/2 teaspoon pure vanilla extract
– 1/2 teaspoon lemon juice
– 1 teaspoon lemon zest
Sanding sugar, for garnishing, as needed

Advised Equipment

– KitchenAid Stand Mixer with Prep Mode
– Silicone Baking Mat
– OXO Good Grips Silicone Ice Cream Scoop
– KitchenAid Artisan Bread & Pastry Sheet
– Professional Digital Kitchen Scale
– Cookie Dough Sheet
– Precision Digital Thermometer
– Glass Measuring Cup Set

History of the Recipe

Sugar cookies trace their origins back to medieval Europe, where they were a delicacy reserved for special occasions. Over centuries, variations across different cultures have refined and diversified these sweet treats, making them accessible to households everywhere. This particular recipe is inspired by the modern-day techniques that bring out the best in traditional ingredients—a nod to those who crafted cookies long before our time.

Fun Facts About This Recipe

Did you know that sugar cookies have been a canvas for artistic expression throughout history? From medieval confectioners’ workshops, where intricately designed cookies were made as gifts, to contemporary artists using cookie dough as an expressive medium. Today, this recipe is more than just baking instructions; it represents the joy and creativity that comes with sharing homemade delights.

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Sugar Cookies

Sugar Cookies

amanda

Equipment

  • - KitchenAid Stand Mixer with Prep Mode

  • - Silicone Baking Mat

  • - OXO Good Grips Silicone Ice Cream Scoop

  • - KitchenAid Artisan Bread & Pastry Sheet

  • - Professional Digital Kitchen Scale

  • - Cookie Dough Sheet

  • - Precision Digital Thermometer

  • - Glass Measuring Cup Set

  • - Jelly Roll Pan

Ingredients

  • Flourless cooking spray, for greasing

  • 2 cups (4 sticks) unsalted butter, cut into small cubes, at room temperature

  • 3 cups sugar

  • 3 cups cake flour

  • 1 1/4 cups all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 large egg, plus 1 large egg yolk, at room temperature

  • 1/2 teaspoon pure vanilla extract

  • 1/2 teaspoon lemon juice

  • 1 teaspoon lemon zest

  • Sanding sugar, for garnishing, as needed

Instructions

1

Instruction 1

Preheat the oven to 350°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. In a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light in texture and smooth, about 2 minutes. While that mixture is beating, sift the flours, salt, and baking soda into a bowl and set aside.
2

Instruction 2

In a small bowl, whisk together the egg, egg yolk, vanilla, lemon juice, and lemon zest. Add this to the butter-sugar mixture and blend until incorporated. Scrape down the bowl as necessary to blend evenly. With the mixer on low or using a wooden spoon, stir in the sifted dry ingredients.
3

Instruction 3

Turn the dough out onto a lightly floured work surface and divide into two even pieces. Flatten each piece to about 1 inch thick and wrap in plastic wrap. Refrigerate until chilled and firm, at least 2 hours.
4

Instruction 4

Gently knead the chilled dough to make it more pliable. Lightly flour a work surface and rolling pin and, rotating the dough consistently and working with even pressure, roll out to about an 1/8-inch thickness. Cut the dough into the desired shape and transfer to the prepared baking sheets. Garnish the cookies with sanding sugar.
5

Instruction 5

Bake the cookies in batches until they have a light golden-brown edge with a pale-blond center, about 10 minutes. Transfer to wire racks and let cool completely.
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