My Favorite Sugar Cookie Recipe

This recipe comes just in time for your holiday baking!

Oh Christmas Tree!

In the past I have written about this favorite sugar cookie recipe, one I adapted from the Food Network's own Alton Brown. Since he is a food scientist, Mr. Brown understands a recipe on an almost molecular level. I first made these cookies about 10 years ago, if not before. The recipe stands out for many reasons. It comes together quickly with just a few ingredients. It rolls beautifully, I've found, even without chilling. In fact, though the recipe calls for chilling the dough for an hour, I let it rest at room temperature and roll it out without refrigerating. Cookie cutters work like a dream, and re-rolled scraps are as tender as first-cut cookies. This recipe takes to a sprinkling of sugar or a full-on flood of royal icing. It can be as simple or as elaborate as your energy levels dictate. I use it for almost every holiday, and I even roll it into balls and make jam thumbprints. It's a cross between a sugar cookie and shortbread, with a prominent butter and vanilla flavor. It's almost as easy as buying prepared sugar cookie dough, but so much better. If I can't convince you to try this recipe, let me just say that you are missing out!

Cut-out Sugar Cookie Recipe, adapted from the Food Network and Alton Brown

Preheat oven to 375 degrees F
Line cookie sheets with parchment paper (Always!!!)

Stir together:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Set aside.

In mixing bowl, cream:
1 cup unsalted butter, room temperature
1 cup granulated sugar

Add:
1 egg, beaten
1 tablespoon milk
1 teaspoon vanilla extract (my addition)

Optional: add 2 tbsp. freshly grated orange or lemon zest and you won't regret it!

The original recipe calls for chilling this dough for an hour. If you don't want to do that, let it rest for a while (maybe 20 minutes) and roll out at room temperature. Also, if you don't want to roll out all the cookies in one fell swoop, you can freeze half of it to roll out another time. I freeze cookie doughs all the time. 

On a lightly floured surface with a lightly floured rolling pin, roll out about 1/4 inch thick and cut with cookie cutters. Re-roll scraps. 

(IF you are not planning to frost these cookies after baking, before they go in the oven you can sprinkle with decorating sugars.)

Bake for about 9 minutes but check for a very slight browning on the bottom edge of the cookies. That's the true sign that they are ready to come out of the oven. Without that indication, they are likely underdone. 

Cool on pans for about 10 minutes and then cool completely on wire rack. When completely cooled, you can frost. 

Royal Frosting: I use this recipe from Sally's Baking Addiction blog. It's a wonderful recipe and is linked here. 

I do hope you try this recipe this holiday season. I have a feeling it will be your go-to sugar cookie recipe if you do!