Q&A: Classic Sugar Cookie recipe please?

Question by obladioblada: Classic Sugar Cookie recipe please?
I would love to make sugar cookies for valentines day, last year i used the Betty Crocker mix and used cut-out heart shapes and red food coloring. I would like to do the same thing this year, but instead of using the ready made mix, i want to make them home made. I tried using a recipe from the Betty Crocker site but they came out horrible and it was like you couldnt even taste the sugar. Please help. I just need your basic most classic yummy sugar cookie mix that I can cut out with a cookie cutter and mix food coloring with.thanks!

Best answer:

Answer by Tweedlecap
Sugar Cookies

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

What do you think? Answer below!

  1. Tom ツ says:

    Cookie cutter sugar cookies

    2 cups flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    6 tablespoons unsalted butter
    1/3 cup vegetable shortening
    3/4 cup sugar
    1 egg
    1 tablespoon whole milk
    1 1/2 teaspoons pure vanilla extract

    Preheat oven to 350°. Line a cookie sheet with parchment paper.
    Stir together flour, baking powder and salt. In a large mixer bowl beat butter until butter is softened.

    Add sugar and beat until fluffy add egg milk and vanilla and beat well. Add flour mixture and beat until well mixed. Divide dough in half. Cover and chill at least 3 hours or until easy to handle. Roll dough 1/8 inch thick. Cut with your favorite cookie cutters. Place on cookie sheet and 7 to 8 minutes. Remove from oven. Cool on pan 5 minutes. Remove to cooling racks and let cool completely before frosting, if desired.

    Makes 36 to 48 cookies.

    Creamy Icing
    In a small bowl beat 1 egg white, 2 teaspoons lemon juice or vanilla. and enough powdered sugar [11/2 to 2 cups] to make icing of piping consistency. Spread icing on cookies, let dry. If desired, add a drop or two of food coloring, spoon into a zipper style plastic bag, forcing the icing to the corner. Make a small hole in the corner and use to pipe decorations onto cookies.

  2. cbear says:

    2 1/2 cups self-rising White Lily or cake flour
    2 sticks (1 cup) unsalted butter, softened
    1 1/2 cups sugar
    1 large egg, lightly beaten
    1 teaspoon vanilla


    Preheat oven to 350°F.
    Put flour in a bowl and make a well in center. Beat together butter and sugar in another bowl with an electric mixer until light and fluffy, then beat in egg and vanilla until blended.
    Add butter mixture to flour and rub it into flour with your fingertips just until dough comes together in a ball (do not overwork dough, or it will be tough). 3Halve dough and work with 1 half at a time. Roll out dough 1/4 inch thick on a floured surface with a lightly floured rolling pin. Cut out cookies with a floured cutter (we used a 2 1/2-inch fluted round cutter), arranging cookies, as cut, 1 inch apart on ungreased baking sheets. Reroll scraps once, using as little flour as possible, and cut out more cookies.
    Bake cookies, 1 sheet at a time, in middle of oven until very pale golden, 12 to 15 minutes. Cool on baking sheet 1 minute, then transfer to a rack to cool 5 minutes if serving warm, or to cool completely.

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