Equipment
Ingredients
Dry Ingredients
- 360 g all-purpose flour
- 2 g baking powder
- 3 g fine sea salt
Wet Ingredients
- 227 g unsalted butter, room temperature
- 200 g granulated sugar
- 1 large egg, room temperature
- 5 ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 158 kcal
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 8 g
- Fiber
- 0 g
- Sugar
- 8 g
- Sodium
- 62 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 28 mg
- Potassium
- 22 mg
- Calcium
- 11 mg
- Iron
- 0.2 mg
- Magnesium
- 4 mg
- Phosphorus
- 24 mg
- Zinc
- 0.1 mg
- Vitamin A
- 68 mcg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.2 mg
- Folate
- 5 mcg
- Water
- 5 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Whisk together the flour, baking powder, and salt in a medium bowl until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
Add the egg and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated and smooth.
Reduce mixer speed to low. Gradually add the dry ingredients, mixing only until the flour streaks disappear. Do not overmix.
Divide the dough into two discs. Wrap each tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or up to 2 days.
Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
Roll out one disc of dough on a lightly floured surface (or between two sheets of parchment) to approximately 6mm (1/4 inch) thickness. Cut into desired shapes.
Arrange cookies on the prepared baking sheets, leaving about 2cm space between them. For sharper edges, freeze the cut cookies on the tray for 10 minutes before baking.
Bake for 8-10 minutes, or until the edges are just barely set and very lightly golden. The centers should still look soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Chef's Notes
- To prevent extra flour from toughening the dough, roll it out between two sheets of parchment paper instead of flouring the counter.
- If you plan to use royal icing, omit the baking powder completely for an ultra-flat surface, though the texture will be slightly denser.
- Uniform thickness is critical for even baking; consider using rolling pin guide rings.
- Raw flour carries a risk of E. coli; do not consume the raw dough.
- The 'creaming' step is not just mixing—it is mechanical leavening. Ensure the butter and sugar mixture turns pale and increases in volume.
Storage
Refrigerator: 3 days — Wrap tightly in plastic wrap to prevent absorbing odors.
Freezer: 3 months — Thaw overnight in the refrigerator before rolling.
Troubleshooting
Cookies spread too much and lost their shape
Cause: Butter was too warm or dough wasn't chilled enough
Fix: Use a round cutter to reshape them immediately after they come out of the oven while soft
Prevention: Ensure butter is room temp (not melted) and chill cut shapes before baking
Cookies are tough
Cause: Overmixing after adding flour
Fix: Cannot be fixed
Prevention: Stop mixing as soon as flour streaks disappear
Cultural Context
The modern American sugar cookie descends from the English 'jumble' or tea cake, evolving in the 18th century with the availability of refined sugar. Specifically associated with Nazareth, Pennsylvania (via German settlers), the cut-out sugar cookie became a staple of American holiday traditions in the mid-19th century.
