This was once my “secret recipe” for Sugar Cookies. I’m not very good at secrets, and it’s much more fun to share anyway. Yields about 7 dozen 3-inch cookies, so there's plenty for cookie swaps and gifting!
Recipe by Heather Baird on December 17, 2009
Prep time: PT15M
Cook time: PT9M
Total time: PT84M
5 stars (1 reviews)
large batch sugar cookie dough, sugar cookie recipe, unsalted butter
- In a mixer with paddle attachment, cream butter and sugar together until smooth. Beat in eggs, one at a time, until thoroughly combined. Add vanilla. Combine dry ingredients in a separate bowl.
- On low speed, gradually add dry mixture to wet mixture. Dough will be very stiff. Wrap or cover dough and refrigerate 1 hour or overnight.
- Preheat oven to 400 degrees. On a floured surface, knead dough a few times. This will help cut-outs keep their shape while baking. Roll out dough to ¼” to ½” thickness while it is still cold. Use cookie cutters for desired shapes.
- Bake for 7-9 minutes, depending on size and thickness of dough. Cool completely. Frost as desired.