Sugar Cookie Dough
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 3 dozen cookies
Ingredients
- 3 cups unbleached all-purpose flour, plus more for rolling
- ¾ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 8 ounces (2 sticks) unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
- Royal icing, for decorating
Procedure
To a large mixing bowl, add flour, baking powder, and salt; whisk to combine.
To the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar and beat together at medium speed until light and fluffy, 3 to 4 minutes. Beat in the eggs, 1 at a time, mixing until incorporated and scraping down the sides of the bowl with a silicone spatula as needed. Add the vanilla bean paste and mix for 30 seconds.
Turn machine off and add the dry ingredients; beat at very low speed, scraping the side of the bowl occasionally, just until the flour is mixed in and dough is smooth, about 30 seconds. Divide dough in half, pat each half into discs and wrap in plastic wrap; refrigerate until chilled and firm, at least 1 hour.
Preheat oven to 350° F and position the racks in the center of the oven. Line two baking sheets with a silicone baking mat or parchment paper.
To prepare the dough: Roll the dough on a lightly floured work surface to ¼ inch thickness. Cut out shapes using cookie cutters. Carefully transfer the cookies onto the prepared baking sheet leaving 1 inch between each cookie.
To bake: Bake until cookies are pale but set, 8 to 10 minutes, (baking times will vary based on the size and thickness of your cookies) rotating sheets halfway through. Remove sheets from oven and transfer cookies to a wire cooling rack. Cool completely before decorating.
To the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar and beat together at medium speed until light and fluffy, 3 to 4 minutes. Beat in the eggs, 1 at a time, mixing until incorporated and scraping down the sides of the bowl with a silicone spatula as needed. Add the vanilla bean paste and mix for 30 seconds.
Turn machine off and add the dry ingredients; beat at very low speed, scraping the side of the bowl occasionally, just until the flour is mixed in and dough is smooth, about 30 seconds. Divide dough in half, pat each half into discs and wrap in plastic wrap; refrigerate until chilled and firm, at least 1 hour.
Preheat oven to 350° F and position the racks in the center of the oven. Line two baking sheets with a silicone baking mat or parchment paper.
To prepare the dough: Roll the dough on a lightly floured work surface to ¼ inch thickness. Cut out shapes using cookie cutters. Carefully transfer the cookies onto the prepared baking sheet leaving 1 inch between each cookie.
To bake: Bake until cookies are pale but set, 8 to 10 minutes, (baking times will vary based on the size and thickness of your cookies) rotating sheets halfway through. Remove sheets from oven and transfer cookies to a wire cooling rack. Cool completely before decorating.
Sugar Cookie Dough
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 3 dozen cookies
Ingredients
- 3 cups unbleached all-purpose flour, plus more for rolling
- ¾ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 8 ounces (2 sticks) unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
- Royal icing, for decorating
Procedure
To a large mixing bowl, add flour, baking powder, and salt; whisk to combine.
To the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar and beat together at medium speed until light and fluffy, 3 to 4 minutes. Beat in the eggs, 1 at a time, mixing until incorporated and scraping down the sides of the bowl with a silicone spatula as needed. Add the vanilla bean paste and mix for 30 seconds.
Turn machine off and add the dry ingredients; beat at very low speed, scraping the side of the bowl occasionally, just until the flour is mixed in and dough is smooth, about 30 seconds. Divide dough in half, pat each half into discs and wrap in plastic wrap; refrigerate until chilled and firm, at least 1 hour.
Preheat oven to 350° F and position the racks in the center of the oven. Line two baking sheets with a silicone baking mat or parchment paper.
To prepare the dough: Roll the dough on a lightly floured work surface to ¼ inch thickness. Cut out shapes using cookie cutters. Carefully transfer the cookies onto the prepared baking sheet leaving 1 inch between each cookie.
To bake: Bake until cookies are pale but set, 8 to 10 minutes, (baking times will vary based on the size and thickness of your cookies) rotating sheets halfway through. Remove sheets from oven and transfer cookies to a wire cooling rack. Cool completely before decorating.
To the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar and beat together at medium speed until light and fluffy, 3 to 4 minutes. Beat in the eggs, 1 at a time, mixing until incorporated and scraping down the sides of the bowl with a silicone spatula as needed. Add the vanilla bean paste and mix for 30 seconds.
Turn machine off and add the dry ingredients; beat at very low speed, scraping the side of the bowl occasionally, just until the flour is mixed in and dough is smooth, about 30 seconds. Divide dough in half, pat each half into discs and wrap in plastic wrap; refrigerate until chilled and firm, at least 1 hour.
Preheat oven to 350° F and position the racks in the center of the oven. Line two baking sheets with a silicone baking mat or parchment paper.
To prepare the dough: Roll the dough on a lightly floured work surface to ¼ inch thickness. Cut out shapes using cookie cutters. Carefully transfer the cookies onto the prepared baking sheet leaving 1 inch between each cookie.
To bake: Bake until cookies are pale but set, 8 to 10 minutes, (baking times will vary based on the size and thickness of your cookies) rotating sheets halfway through. Remove sheets from oven and transfer cookies to a wire cooling rack. Cool completely before decorating.