Sugar Cookie (Plain - Before Dressing). In a small bowl, stir together flour, baking soda, and baking powder. I have a small dessert business & frequently make sugar cookies (plain, frosted, etc.). This recipe is always a hit with clients who want a true chewy sugar cookie. I always use soften butter to make the cookies-the taste is incredible. Slowly add to the sugar mixture, mixing until just blended.
Scoop out walnut-sized balls of dough and roll into a ball.
Roll each cookie ball in additional sugar.
Flatten each cookie slightly with the bottom of a glass that has been dipped in sugar.
You can cook Sugar Cookie (Plain - Before Dressing) using 7 ingredients and 7 steps. Here is how you cook that.
Ingredients of Sugar Cookie (Plain - Before Dressing)
- It's 452 g of unsalted butter.
- Prepare of (Cool, not room temperature).
- Prepare 440 g of granulated sugar.
- Prepare 1 tsp of salt.
- You need 2 of large eggs (cool).
- You need 1 tbsp of vanilla.
- It's 768 g of all purpose flour.
Mix together flour, baking soda, and baking powder in a bowl. Cream butter, shortening and sugar until light and fluffy. Powdered sugar, for rolling out dough Using an electric mixer, beat the butter and sugar until smooth. Shape into a disk and (unless otherwise.
Sugar Cookie (Plain - Before Dressing) instructions
- Preheat oven to 325 degrees F. Line baking sheet with parchment paper..
- In the bowl of a stand mixer with the paddle attachment, add cool unsalted butter, sugar & salt. Turn mixer on the lowest speed available to avoid incorporating air into the dough. Air will cause spreading. Mix until it starts to incorporate..
- Add 2 cold eggs & vanilla. Turn mixer on to the lowest speed & mix just until the eggs & vanilla have incorporated into the butter & sugar. It will still look sort of lumpy or curdled but thats alright as long as there s no big chunks of butter. Scrape down the bottom & sides of the bowl. If needed, mix for a few more seconds..
- Next, Add the flour. Again, turn mixer on to the lowest setting & mix until it all comes together. It will start to clean the sides of the bowl & gather onto the paddle. It doesn’t take long. Turn the mixer off & touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready..
- To roll the dough, place a piece of parchment paper lightly sprinkled with flour on worktop. Use two pieces of 3/8 inch thick wood as guide (for thickness - cookies will have uniform/even thickness). Roll the dough placed in between these two wooden sticks. Cover dough with another parchment on top before rolling so dough wont stick to the roller. See pic below..
- Take half of your dough, place it onto the very lightly floured parchment paper, very lightly sprinkle some flour over the dough. Place your cut dough onto parchment paper covered cookie sheets & bake in preheated oven for 10-14mins depending on the size of the cookies. Avoid browning the cookies..
- After removing from the oven, let the cookies set on the cookie sheet for 2-4mins. Move them onto a cooling rack to cool completely. Tips: let cookies sit in a container on a paper towel overnight before decorating. This will help grab any extra butter so you don’t get that dreaded “butter bleed” after you’ve spent days decorating them..
Colored Cookies: This is a similar idea - use the great recipe in the Look Book for Colorful Sugar Cookies; or for an easy alternative, substitute refrigerated cookie dough, but follow the steps to make the colored sugar using McCormick's easy to use food coloring. This would be fun to match a kiddo's birthday party colors! Secondly if you are a cookie dough addict and you are using light mayo hold off on eating it because it tastes nasty. And finally really make sure you flatten the dough out well before baking because these cookies do not spread at all and they will burn on the bottom and be raw in the middle if you don't. Other than that they were very tasty.