Sweet and tender sugar cookies that hold their shape without chilling in the refrigerator.
Prep Time20 minutesmins
Cook Time18 minutesmins
Course: Dessert
Cuisine: American
Keyword: cookies, cutter, icing
Servings: 24
Calories: 93kcal
Equipment
cookie cutters
silpat
cookie sheets
stand mixer
measuring cups and measuring spoons
Rolling Pin
Ingredients
3cupsall purpose flour
1cupgranulated sugar
2sticks of unsalted butter
1egg
1teaspoonvanilla
2teaspoonbaking powder
½teaspoonsalt
Instructions
Preheat oven to 350F.
Add sugar and room temperature butter to a mixer and cream together for a minute or two.
Mix in the egg, vanilla extract, baking powder, and salt. Beat the mixture on low until it has completely combined.
Now you can add the flour one cup at a time. If needed, scrape down the sides so everything is incorporated evenly. Keep out ¼ cup of the last cup of flour and watch the texture of the dough closely. The dough should come together completely without any crumbles in the mixing bowl.
On a clean work surface or silpat, pull out all of your dough and scrape out any left behind bits. No chilling required!
Gently kneed together for a minute and divide into 3 sections.
Working with ⅓ of your dough at a time, lightly dust your work surface with flour and dust your rolling pin.
Roll out your dough to an ⅛”-¼” thickness.
Cut out your cooking and place them on a nonstick cookie sheet.
Bake for 8-10 minutes. *you will not see color on the edges, so don’t expect to see any changes.
Transfer the sugar cookies to a wire rack and let cool completely before icing, or over night if possible.
Notes
Recipe should yield 24-36 cookies depending on the size of your cutters.