Sugar Cookies
Prep time
Cook time
Total time
Makes about 70, 1½ in cookies
Serves: 10-12
  • ½ c + 6 T unsalted butter, room temperature, 200g
  • 3 c + 3 T all purpose flour, 400g
  • 1 c superfine sugar, 200g (place regular sugar in food processor for about 1 min)
  • 1 large egg, lightly beaten
  • 1 t vanilla extract or 1 vanilla bean
  1. Cream together the butter, sugar and any flavorings you’re using. Beat until creamy. Don’t over mix.
  2. Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
  3. Add flour and mix on low until a non sticky dough forms.
  4. Knead into a ball and divide into 2 or 3 pieces.
  5. Roll out each portion between parchment paper to a thickness of ⅓ inch. (I used seran wrap)
  6. Refrigerate dough for 1 hr or place in the freezer for about 30 minutes.
  7. Once chilled, peel off parchment and cut out shapes with preferred cookie cutters.
  8. Preheat oven to 350°F
  9. Arrange cookies on parchment lined baking sheets and freeze for 5 minutes. (It’s very important you chill them again otherwise they’ll spread while baking.)
  10. Re-roll scraps and repeat process.
  11. Bake until golden around the edges. Rotate sheets halfway through for even baking.
  12. Cool completely before decorating.
Recipe by I bake he shoots at