Everyone loves a good, iced sugar cookie. If you’re looking for a dough that isn’t overly sweet (since it will be topped with sugary royal icing) and easy to work with, this is your new go-to recipe. Patti Paige, author of You Can’t Judge a Cookie By Its Cutter, has some great ideas for using her sugar cookie dough, too. Click here to see how you can make Thanksgiving turkey cookies even if you don’t have a turkey-shaped cookie cutter!
Recipe from 'You Can’t Judge a Cookie By Its Cutter' by Patti Paige. Copyright (c) 2014 by Patti Paige. Used with permission by Grand Central Life & Style. All rights reserved.
- 2½ Cups plus 2 tablespoons unbleached, all-purpose flour
- ½ Teaspoon baking powder
- ½ Teaspoon salt
- ¾ Cup (1½ sticks) unsalted butter, softened
- 1 Cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1½ Teaspoon vanilla extract
Whisk together flour, baking powder, and salt in a medium bowl and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, combine butter and sugar and mix on medium speed for 1 to 2 minutes until thoroughly combined. Reduce the speed to medium–low and add the egg and vanilla, mixing until thoroughly combined, about 40 seconds. Reduce speed and gradually add the flour mixture, scraping down the sides of the bowl as needed and beating just until the dry ingredients are incorporated.
Divide the dough into two equal portions and pat each into a disc. Wrap the discs twice in plastic wrap and refrigerate them for at least 3 hours.
Preheat the oven to 350 degrees. Roll the dough ¼-inch thick and then cut out shapes from the dough using cookie cutters.
Bake the cookies until the edges begin to brown slightly, about 9 to 15 minutes, depending on their size. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely before decorating.