I love cookies…and I work hard at getting them just right. I can hardly explain to you how long it took me to absolutely perfecting this sugar cookie recipe. I had pretty high standards for what constituted the perfect cookie. The cookie ultimately needed to have that flaky buttery texture and taste, while being easy to roll out and not at all overly sticky. Onc baked, it needed to be stable enough to be frosted without crumbling or breaking and maintain a good flavor without being overly floury tasting. This seemed to be a lot to ask for! Thought my persistence paid off and I now LOVE making cut out sugar cookies and I’m always confident that they will turn out and be tasty! All thanks to this dough recipe, you also can achieve perfect heart shaped sugar cookies, just in time for Valentine’s Day! Happy Baking!
INGREDIENTS
– 1 1/2 cups butter (room temperature)
– 2 cups white organic cane sugar
– 1 teaspoon vanilla extract
– 5 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
DIRECTIONS
In a large bowl (love these bowls!) or the bowl of your stand mixer, cream together butter and sugar until smooth. Next, beat in eggs and vanilla until well combined. Last, stir in the flour, baking powder, and salt. Be careful to not overmix! Cover, and chill dough for at least one hour or overnight.
Preheat oven to 400 degrees F and roll out dough on floured surface 1/4 to 1/2 inch thick. Bakers Tip: Use Powdered sugar instead of flour, or a mix of flour and powdered sugar, to cover your surface to avoid sticking. This will help keep your dough buttery.
After your dough is rolled out, cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets (love these no-toxic ones!)
Bake 6 to 8 minutes in preheated oven and cool completely before frosting.
For cookie cutters, I bought this 11 piece set on Amazon for $19.99 and it has a cookie cutter shape for every season! It even has a turkey for Thanksgiving time.
Happy Valentine’s Day everyone!
XO,
M
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