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Sugar Cookies

Reliable, no-shrink cookie dough is essential to successful decorated, cut-out cookies; this dough makes the cut. Thank you to Heather Baird of Sprinkle Bakes for the original recipe.

  • Yield: makes 3 dozen cookies 1x


  • 227 g or 8 oz  unsalted butter, softened
  • 200 g or 1 c granulated sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 360 g or 3 c unbleached all-purpose flour
  • ¼ tsp salt


  1. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar on low speed until just incorporated. Do not overbeat. Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed.
  2. In a medium bowl, whisk together the flour and salt. Add to the butter and egg mixture. Mix until a dough forms, and the butter is fully incorporated. The dough will often clump around the paddle attachment; this is a good sign that your dough is the right consistency. If the mixture is still crumbly and does not come together, add ice-cold water 1 tbsp at a time until the dough clumps.
  3. Form into two flattened discs, cover with clingfilm and chill until ready for use (at least 30 minutes).
  4. On a lightly floured surface, working with one disc at a time, roll the dough ¼” thick and cut out as desired. Though it’s best to work with cold dough, this one is quite forgiving if you reuse the scraps once or twice.
  5. Bake on parchment-lined baking sheets until just brown at the edges (13-15 minutes) at 350°F.


Very lightly adapted from Sprinklebakes.

  • Author: Helen Kain