View Large Image Sugar Cookies Recipe Get ingredients: 170 g (3/4 cups) butter (unsalted, room temperature, 65-70° F / 18-21° C) 2 eggs (100 g) (large, room temperature) 2 g (1/2 tsp) baking powder 313 g (2 1/2 cups) flour (all-purpose) 6 g (1 tsp) salt 200 g (1 cup) sugar (white, granulated) 8 g (2 tsp) vanilla extract (pure) stand mixer mixing bowl (medium, 1.5 litres) spatula whisk plastic wrap If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Clear some space in the fridge (for chilling the dough later). Add to medium mixing bowl: 313 g (2 1/2 cups) flour 2 g (1/2 tsp) baking powder 6 g (1 tsp) salt Whisk until combined (less than 30 seconds). Set aside. Add to stand mixer bowl: 170 g (3/4 cups) butter (chopped into about 6 pieces) 200 g (1 cup) sugar Attach the paddle to the stand mixer. Mix on high speed until light and fluffy (about 2-3 minutes), using a spatula to scrape the sides of the bowl down about halfway through and when done. Set stand mixer to low speed. Add to stand mixer bowl: 2 eggs (100 g) 8 g (2 tsp) vanilla extract Mix on medium speed until just combined (about 30 seconds). Using a spatula, scrape the sides of the bowl down. Set stand mixer to low speed. Using a measuring cup, scoop the dry ingredients into the stand mixer bowl about a cup at a time until all the ingredients have been added. Mix on low speed just until the dry ingredients disappear (about 30-60 seconds). Do not over-mix. Using your hands, separate the dough into 2 pieces (about 396 g each). Wrap the dough in plastic wrap. Cut a piece of plastic wrap (about 2 feet long). Lay the plastic wrap on a flat surface. Using your hands, take half the dough and roll it into a cylinder/log shape. Place the dough on top of the plastic wrap. Using your hands, flatten the dough slightly into an elongated disc shape. Wrap the plastic wrap around the edges of the dough until the dough is covered. Repeat with the remaining dough. Chill the wrapped dough in the fridge for 1 hour. Get tools: flour baking trays cookie cutters pastry brush rolling pin parchment paper or silicone mats Line the baking trays with parchment paper or a silicone mat. Set aside. Ensure the work surface is clean and dry. Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position. Prepare a lightly floured surface for rolling the dough. Remove one dough disc from the fridge. Unwrap the dough, but leave the plastic wrap on top. Using a rolling pin, roll the dough until it is about 1/4 inch thick. Remove the plastic wrap on top of the dough. Cut out the cookies: Dip the bottom of the cookie cutter in flour. Press the cookie cutter down into the dough firmly. Try not to wiggle the cookie cutter too much, because it will distort the shape. Lift the cookie cutter out of the dough. If the dough sticks to the cookie cutter, push the dough out using a butter knife. Place the cookie on the baking tray. You should be able to fit 12 cookies per 18"x13" half sheet baking tray (3 rows by 4 columns). You should be able to fit 8 cookies per 13"×9" quarter sheet baking tray (2 rows by 4 columns). Using a pastry brush, brush any excess flour off the cookies. Chill the cookies on the baking tray in the freezer for at least 15 minutes. Bake for 12-19 minutes (or until the edges are lightly browned). Let cool at room temperature on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.