This super buttery sugar cookie recipe is perfect for the holidays! Just add your favorite royal icing or frosting.
Silly me. My rule to never tell which recipe I use for sugar cookies was doomed from the beginning. One reason I kept it hush-hush, is because I had a small Etsy-based sugar cookie business. I have recently come to the realization, that people are not paying me for the cookie portion, but for the decoration. I recently shared this recipe with a reader, and it made me very happy to do so.
The recipe itself is not a secret. Some of you may be using it already. If so, then you already know how this dough bakes up to be so very buttery and delicious. There are other recipes that are considered better for professional decorating, (ie. flatter surface) but the taste is unsurpassed. I don’t mind working around a minor imperfection for such delicious results.
My Favorite Sugar Cookie Dough Recipe
- baking sheets 2-4
- 3 sticks of unsalted butter softened
- 4 eggs
- 2 cups granulated sugar
- 1 tbsp. vanilla extract
- 5 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 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.
Christmas is just around the corner, and if you’d like to treat Santa to something extra special, then you may want to give this very simple, but very delicious recipe a try. (This recipe yields about 6 to 7 dozen if using 3″ or 4″ cookie cutters.