Must-Have Sugar Cookie Recipe

A basic sugar cookie recipe is a must-have in your baking repertoire. Simple, versatile and keeps well, this is a recipe you'll come back to again and again.

If you’re like me and don’t bake all that often, I’ve found it helpful to have a few standard no-fail baking recipes to reach for over and over again. Recipes like ginger cookies and chocolate cake which suit many occasions, and make you look like a rock-star chef.

One more recipe to add to your "must-haves” is a sugar cookie recipe. It’s a winner just on it’s own, but so easy to dress up with colour, different shaped cookie cutters, and of course icing and decorations. Because it’s nut-free it’s a great one for class treats and bake sales too. This is the recipe I always pull out for cookie-decorating afternoons with kids at Christmas, Valentine’s Day, Hallowe’en, birthdays… They stand up to a fair amount of kid-style decorating!

Also if you’ve been around here for very long you know that I love to package things up creatively and beautifully. That way they’re lovely to bring along to an event, or to someone’s home, or to give as a gift. Keep these in mind when you’re planning your teacher, neighbour or co-worker gifts this season.

Packaging sources  

mug (similar) // cellophane bag // washi tape  // scissors // shipping tags // linen ribbon

Sugar Cookie Recipe:

Ingredients:

3/4 cup butter at room temperature
1 cup granulated white sugar
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
pinch of salt

Instructions:

1. In a medium bowl stir together flour, baking powder and salt. Set aside.

2. With a stand mixer, beat butter on high speed until light and fluffy, 2-3 minutes. Add sugar in three additions, first stirring slowly then beating on high speed. Stop the mixer and scrape down sides and bottom of the bowl with a spatula, beat again.

3. Beat in the egg and vanilla. Again, stop the mixer and scrape down the sides and bottom of the bowl, beat again.

4. Add the flour mixture in three additions, stirring slowly. Stop the mixer, scrape down the sides and bottom of the bowl and stir again. Be sure all ingredients are completely incorporated.

5. Form the dough with your hands into two slightly flattened balls. Wrap each in plastic wrap and refrigerate for at least an hour, or up to 24 hours.

6. Remove dough from the fridge. (If it seems tough or crumbly, re-form it slightly with your hands, or allow it rest a few minutes at room temperature.) On a slightly floured surface, roll out each piece to 1/4 inch (5mm) thickness. Cut out shapes with cookie cutters of your choice. Place on parchment paper lined baking sheets. Re-roll scraps once and cut out more shapes.

7. Bake in a 375° oven for 10 minutes, remove before the cookies begin to brown. **Do not overbake** Decorate with your favourite cookie decorations if desired. Makes about 36 cookies, depending on the size of your cutters. Enjoy!

(Adapted from an old Canadian Living recipe.)

Happy baking, and happy holidays to you and your families!

xo andrea