Basic Sugar Cookie Recipe (and Cookie Pop)

Recipe by

Yield: Apprx 30 medium cookies, depending on shapes/size

Buttery, crisp and classic vanilla, these sugar cookies are ideal for decorating, snacking, tea-time or gifting. If the steps are followed, they will keep their shapes well and won’t expand while baking.

227 or 454g unsalted butter, softened for about 20 minutes at room temperature
375g or 750g plain flour, sifted
1/2 or 1 tsp salt
200 or 400g sugar
1 or 2 large eggs, cold
1/2 or 1 tbsp pure vanilla extract
1/8 or 1/4 tsp pure lemon extract (optional)

sift together flour and salt. Set aside.
Use mixer with K-beater and cream butter and sugar until fluffy and pale, about 5-10 minutes. Beat in eggs one at a time.
Add vanilla and lemon extract and blend.
Add flour mixture and mix on low speed until thoroughly combined. Remove 1/2 of dough from bowl, make a ball, and place a large piece of baking paper on counter. Place on top of a large piece of baking paper, then roll to the thickness you want for the cookies, place on a baking tray.
Repeat with 2nd half of dough. Chill both discs of dough for about 15 minutes in the freezer.
Preheat oven to 160° C
When the dough is harden, remove from freezer, and cut your shapes using the cutters of your choice, placing them on a baking tray line with baking paper with 2″ clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. (If anytime the dough turn soft, just put it back to freezer)
Bake 10-14 minutes, or until edges are golden brown.
Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

*May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well.


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