View Large Image Sugar Cookies Recipe Get ingredients: 6 oz (3/4 cups) butter (unsalted, room temperature, around 65° F / 18° C) 2 eggs (large, room temperature) 1/2 tsp baking powder (for softer cookies that spread a little) or: 2 1/2 tbsp corn starch (for crispier cookies that don't spread) 2 tsp vanilla extract 11.25 oz (2 1/2 cups) flour (all-purpose) 7 oz (1 cup) sugar (white, granulated) 1 tsp salt digital scale medium mixing bowl stand mixer spatula whisk plastic wrap 1 tsp, 1/2 tsp Clear some space in the fridge and freezer to put the dough to chill later. Add to medium mixing bowl: 11.25 oz (2 1/2 cups) flour 1/2 tsp baking powder (for softer cookies) or: 2 1/2 tbsp corn starch (for cookies that don't spread) 1 tsp salt Whisk until combined (less than 30 seconds). Set aside. Add to mixer mixing bowl: 6 oz (3/4 cups) butter (chopped into about 6 pieces) 7 oz (1 cup) sugar Attach the paddle to the mixer. Mix on low-then-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 mixer to low speed. Add to mixer mixing bowl: 2 eggs (one at a time) 2 tsp vanilla Mix on medium speed until just combined (about 30 seconds). Using a spatula, scrape the sides of the bowl down. Set mixer to low speed. Using a measuring cup, scoop the dry ingredients into the mixer mixing bowl about a cup at a time until all the ingredients have been added. Continue mixing on low speed until the flour disappears (about 30-60 seconds). Do not over mix. Turn off the mixer. Cut 4 pieces of plastic wrap (about 2 feet long). Lay the plastic wrap on a flat surface. Using your hands, separate the dough into about 4 pieces (about 7 oz eaches). Using your hands, roll the dough into a cylinder/log shape. Place the dough on top of one piece 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 other half of the dough. Place the dough discs in the fridge for 1 hour. While waiting for the timer: Get tools: flour baking trays parchment paper or reusable silicone mat rolling pin cookie cutters Line the baking trays with parchment paper or a reusable silicone mat. Set aside. Make sure the work surface is clean and dry. When the timer is done: If there's anything in the oven, take it out. Ensure the oven rack is in the middle position. Set the oven to bake, 350° F (177° C). 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. Dip the bottom of the cookie cutter in flour. Cut out the cookies: 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 cut out cookie on the baking tray. You should be able to fit 8 cookies per 13"×9" baking tray (2 rows by 4 columns). Once the baking tray is full, brush any excess flour off the cookies. Place the tray in the freezer for at least 15-30 minutes. While waiting for the timer, repeat with the remaining dough. Re-wrap any unused dough in the plastic wrap and put it in the freezer until ready to use it again. When the timer is done and the oven has reached the correct temperature, remove the baking tray from the freezer. Place the baking tray in the oven. Set a timer for 12-13 minutes (or until the edges are lightly browned). When the timer is done, remove the baking tray from the oven. Let cool on the baking tray for at least 3 minutes. Transfer the cookies to a wire rack. Turn off the oven.
