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. Weight Watchers Recipe of the Day: Simple Sugar Cookies.
Here's a great plain and simple sugar cookie recipe I hope you'll try.
With each passing year, I find myself drawn to recipes that are simple and delicious.
And this these old-fashioned sugar cookies totally fit the bill.
You can have Sugar Cookie (Plain - Before Dressing) using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Sugar Cookie (Plain - Before Dressing)
- You need 452 g of unsalted butter.
- You need of (Cool, not room temperature).
- You need 440 g of granulated sugar.
- It's 1 tsp of salt.
- It's 2 of large eggs (cool).
- Prepare 1 tbsp of vanilla.
- You need 768 g of all purpose flour.
Mix together flour, baking soda, and baking powder in a bowl. If you love the buttery, sweet taste of homemade sugar cookies, but don't have the time to fuss with cutouts, this is your recipe. In just over an hour, using ingredients you probably already have on hand— Gold Medal All Purpose Flour™, butter and vanilla to name a few—you can have a warm cookie in hand. One thing we love about this recipe is that it's so much fun to make with others.
Sugar Cookie (Plain - Before Dressing) step by step
- 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..
Using an electric mixer, beat the butter and sugar until smooth. Shape into a disk and (unless otherwise. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.