Sugar Cookies Recipe
Makes approximately 2 dozen cookies, depending on size. Prep time is 15 minutes, including chill time. Total time is 35-45 minutes.
Ingredients
2 sticks unsalted butter, room temp
1 c sugar
¼ tsp salt
½ tsp vanilla extract
1 tsp lemon extract/emulsion (or alternate flavor of your choice)
½ tbsp cornstarch
1 egg
3 c AP flour
Preheat the oven to 325 degrees. Cream butter and sugar together on medium-high speed using a paddle attachment until light and fluffy, which should take about 2-3 minutes.
Add in salt, extracts, salt, cornstarch, and eggs. Mix until combined.
With the mixer on low, add the flour: add 1 cup at a time and mix until all dough are formed.
Roll the cookie dough to 1/4 inch thickness using parchment paper to prevent dryness from excess flour.
Place the dough sheets on a flat surface in the freezer for 10-15 minutes until firm but not frozen.
After chilling the sheets of dough, cut them into shapes and place them on a baking sheet lined with parchment paper.
Bake at 325°F until the top is matte and the bottom edges are lightly golden. The time will depend on the size of the cookie, but the average baking time is 18-22 minutes. Once finished, use a fondant smoother to flatten the top of the cookie.
Cool the cookies on a wire rack. Once cooled, store them in an airtight container. If freezing, let them thaw at room temperature for an hour before decorating.
Steps 4-6 are crucial in preventing cookies from spreading. To maintain the shape of cookies, the dough should be cut after chilling rather than before. This step ensures that the dough is not stretched during its transfer to the baking sheet. It also creates a sharp edge before baking. Chilling the dough is important to prevent the butter from melting before the eggs cook, which binds the ingredients in the dough. Lastly, flattening the top of the cookies using a fondant smoother by lightly pressing or gliding is recommended. Rounded tops increase the likelihood of overflow when flooding.
