We make basic sugar cookie dough at Christmas. This sugar cookie dough is simple and reliable! I try new recipes every year, but this is my first December 1st bake!Some recipes don't need chilled dough, but I prefer it. Chilling rolled dough before kids cut shapes.
Ingredient
– 2 ½ cups all-purpose flour – ¼ teaspoon baking soda– ¼ teaspoon kosher salt– 1 cup unsalted butter– ¾ cup sugar– 1 large egg– 1 teaspoon pure vanilla extract
Direction
1
Mix flour, baking soda, and salt in a large bowl. Set aside.
Beat butter and sugar with an electric mixer until fluffy. Beat egg and vanilla until combined.
2
Mix dry ingredients for a few seconds on low speed. Stop mixer to scrape bowl, then turn to high speed and beat for 1 minute to incorporate batter.
3
Make two equal dough portions. Wrap each dough piece in plastic. Wrap dough and flatten into disks. Refrigerate wrapped disks for 1 hour or 3 days.
4
Preheat oven to 350°F. Remove the first dough and set onto the counter. Unwrap dough. Sprinkle powdered sugar on dough bottom and top. Cover the dough with more plastic wrap. Between two plastic wrap sheets, roll out the dough.
5
Initial disk should be ¼ inch thick. Refrigerate until firm after cutting and placing on parchment-lined baking sheets. Sprinkle sprinkles before baking. Place 1 inch apart on greased baking sheet.
6
Bake 10-12 minutes, rotating baking sheet halfway through. Cookies should turn golden brown around the edges. Repeat with other disk.
7
Cool the cookies completely on a wire rack. Without sprinkles before baking, you can ice and sprinkle the cookies. Cookies can last a week in an airtight container at room temperature.