Sugar Cookie (Plain - Before Dressing). In a large bowl, cream together the butter and sugar until smooth. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. In a medium bowl, stir together the flour, baking soda, and salt; set aside. Alternatively, use ungreased cookie sheets for baking these easy sugar cookies.
In a small bowl whisk together the flour, baking powder, and salt until well blended and set aside.
In a large mixing bowl beat the butter and sugar together with an electric mixer on medium speed until light and fluffy.
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You can have Sugar Cookie (Plain - Before Dressing) using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Sugar Cookie (Plain - Before Dressing)
- It's 452 g of unsalted butter.
- You need of (Cool, not room temperature).
- You need 440 g of granulated sugar.
- You need 1 tsp of salt.
- Prepare 2 of large eggs (cool).
- Prepare 1 tbsp of vanilla.
- You need 768 g of all purpose flour.
We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. Mix together flour, baking soda, and baking powder in a bowl. Enjoy your sugar cookies plain, or decorate them with icing to make them festive. This recipe is a favorite of Martha's, who likes to add one tablespoon cognac alongside the egg and vanilla, after creaming together the butter and sugar.
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..
For a simplified version - use refrigerated sugar cookie dough, and simply roll it in a mixture of sugar and McCormick Cinnamon, then bake as directed. Cream butter, shortening and sugar until light and fluffy. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture. On a floured surface, roll out each disk ¼ inch thick. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm.