Sugar Cookie
This is the best recipe for cut out sugar cookies. They won't spread and they keep their shapes.
Servings 30 medium size cookies
Calories 165kcal
Ingredients
- 2 cups unsalted butter room temperature
- 2 cups granulated sugar
- 2 eggs large
- 5 cups all-purpose flour
- 3 tsp vanilla extract
- 1 tsp salt
Instructions
- Cream the butter and sugar together until light and fluffy. This takes about one minute on low speed.
- Add eggs and vanilla and mix well.
- Mix flour and salt in a separate bowl.
- With your mixer on the lowest speed, slowly add flour mixture to the butter. Mix for 30 seconds until the dough is thoroughly incorporated.
- Divide dough into two parts. Place each between two pieces of parchment paper.
- Roll out each set of dough. I rolled mine out to a 6 mm thickness, but it is whatever thickness you prefer.
- Transport each cookie dough to a cookie sheet.
- Refrigerate the cookie doughs for 1 hour.
- Preheat oven to 350°
- Take chilled cookie dough and cut out cookie shapes and place the cookies on a parchment lined cookie sheet.
- Place cut out cookies back in the fridge for about 10 minutes.
- Reroll extra dough and place cut out cookies back in the fridge for 10 minutes.
- Remove chilled cookies from fridge and bake for 8-10 minutes.
- With the extra dough reroll and chill for 10 minutes. The colder the cookies the better they keep their shape when baking. I hope this makes sense.
Nutrition
Serving: 1cookies | Calories: 165kcal | Carbohydrates: 13g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 84mg | Potassium: 9mg | Sugar: 13g | Vitamin A: 394IU | Calcium: 6mg | Iron: 1mg