Sugar Cookie Recipe - Rolled Dough Tutorial
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Recipe type: Dessert
 
When it's a recipe from a pastry chef, you know it must be delicious!
Ingredients
  • 1 cup unsalted, room temperature butter (can substitute margarine)
  • 1 cup granulated sugar
  • ¼ tsp lemon zest (orange zest is a nice way to mix up the flavor as well)
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ tsp brandy/almond extract (optional)
  • 2 ½ cups of All Purpose Flour
  • ½ teaspoon of salt
  • 1 teaspoon of baking powder
Instructions
  1. In a mixing bowl or mixer, cream the butter sugar and lemon zest on medium speed until fluffy (~1-2 minutes).
  2. Slow the speed down to low and add the egg and flavor extracts and beat until blended. Scrape the sides of the mixing bowl.
  3. In a clean bowl, combine the AP Flour, baking powder and salt together. With mixer on low, add the flour mixture until fully incorporated. Do not overmix as the dough will start to become tougher due to the gluten.
  4. Remove dough from bowl and form a ball.
  5. Press ball into a disk about an inch tall and wrap tightly in plastic wrap. Place in fridge and chill for a minimum of two hours (can be chilled overnight).
  6. Preheat the oven to 375F and line your baking sheet with parchment or a silicone baking mat (these aren’t necessary, but makes clean up a snap and bakes the backs more evenly).
  7. If the cookie dough was chilled overnight, pull it from the fridge ~30 minutes before you are going to start rolling it out. This will allow the butter to soften enough that it is much easier to handle.
  8. On a lightly floured surface, roll out dough to desired thickness. I roll mine out about ¼ inch. Cut out cookies with a floured cookie cutter (dip cutting edge of cookie cutter in flour – this will keep the dough from sticking to it).
  9. Reroll scraps using as little flour as possible until you have all your cookies. Note: the more times you roll out the dough, the tougher it will become, so try to do this as few times as possible.
  10. Place cookies on baking sheet and chill in the fridge for at least fifteen minutes prior to baking. This is the best method to insure they retain their shape whilst baking.
  11. Place cookies in oven on middle rack (one tray at a time). Depending on the thickness of your cookies, you will want to bake them from five to ten minutes, until the middles no longer look wet. You do not want the cookies to be golden brown, you just want them to be done (to be soft), and maybe a little brown on the edges.
  12. Remove pan from oven and let rest for a couple minutes. Remove from baking sheet and place on cooling rack. Once they are cool – they are ready to be decorated. They can be stored in an airtight container, or frozen until ready to use.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/2013/12/30/sugar-cookie-recipe/