Staple Sugar Cookies
Don’t forget to chill the dough for at least an hour before rolling, and freeze your cutouts before baking. This will help you keep your shapes!
Servings Prep Time
30small cookes (approx) 20minutes
Cook Time Passive Time
6 – 8minutes 1hour
Servings Prep Time
30small cookes (approx) 20minutes
Cook Time Passive Time
6 – 8minutes 1hour
Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. Using a mixer with the paddle attachment, cream the butter and sugar together. Add in your eggs individually. Cold eggs can cause a “curdled” texture. If necessary, keep them in a warm water bath to bring them to room temperature before adding them.
  3. Sift flour, baking powder and salt together
  4. Add the dry ingredients all at once, and mix on a low speed until combined. High speed will cause your dry ingredients to fly everywhere. Don’t over-mix.
  5. Cover dough and chill in the fridge for at least an hour, or overnight.
  6. Flour a countertop, and roll out your dough. I prefer mine a bit thinner (note: this means less baking time)
  7. Cut out your shapes, and place them on a parchment lined cookie sheet. Place the cookie sheet in the freezer for 25 minutes.
  8. Bake for 6-10 minutes. This will depend on the size of your cookies, and the thickness. Keep an eye on them until they just get slightly golden.
  9. Cool completely. Then eat or decorate!