So I’ve had “sugar cookie blog post” on my to do list for… weeks? It maybe even going on months. Between production for my shops, vacation and a progressing pregnancy, I’ve been juggling just a few responsibilities. It’s the mom life, right?
Now that our 3D printer has arrived and has been set up and configured, there’s no time like the present to write this post. I’ve made the dough a few times in the past week so I could prototype cookie cutters and I’ve even been smart enough to take some photos along the way… so without further ado, I give you my go-to sugar cookie recipe. I’ve been using it for at least 10 years without fail for all of our major holidays and celebrations. Definitely a keeper.
First: welcome to the kitchen in Chez Bloomfield. We’re glad to have you.
I’ve had a recipe card printed for this recipe for every cookie cutter order that I’ll mail out and I’ve also included a PDF of it here for your printing reference. It’s pretty straight forward and doesn’t contain any unusual ingredients.
Sugar Cookie Cutouts
- 1.5 cups unsalted butter, room temperature
- 2 cups sugar
- 4 eggs, room temperature
- 1 teaspoon vanilla
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- confectioner’s sugar for rolling
It seems like it should go without saying to gather all of your ingredients before you start making the recipe… but there. I said it. It’s also very important that you start the recipe with room temperature butter and eggs. I set my butter out the night before I plan on baking. If the butter isn’t room temperature, you won’t get the right consistency when you cream the butter and sugar.
Combine the butter and sugar in the bowl of your stand mixer. If your butter is properly room temperature before you start, you don’t need to beat the butter before the sugar is added. Use the paddle attachment of the stand mixer and combine until the mixture is light and fluffy, stopping to scrape the bowl as necessary.
There’s a good visual of “light and fluffy”. The combination will be very, very pale yellow. That’s your indication that you’ve beaten it enough.
Add the vanilla and eggs. Again, it’s important that your eggs are room temperature. If they aren’t, adding them to the butter mixture will only harden the butter you worked to beat air into. I generally add the eggs one at a time and then mix until combined before adding another egg.
The butter, sugar, eggs and vanilla should all be well combined. Stop to scrape the bowl just to be sure. Don’t forget to scrape that little dent at the bottom of the mixer bowl that always seems to collect unmixed ingredients. If it were a wine bottle, it’d be called a punt… on the bowl of a stand mixer? I suppose “dent” is adequate.
Add in the flour, baking powder and salt. I usually measure them all out in a prep bowl and give them a brief stir before I add it into my stand mixer bowl. Mix until just combined. If there’s a little bit of flour on top of the paddle, that’s ok. You can incorporate that by hand. I like to avoid mixing too much at this stage because over mixing in a stand mixer can be easily done. It’s a bit more challenging to over mix by hand.
Incorporate the remaining streaks of flour by hand and then divide the dough into thirds. I wrap each third in plastic wrap in disc shape and then refrigerate them.
If you’re in no hurry, they can be stacked in the fridge. If you’re trying to do this in one afternoon, don’t stack the dough and refrigerate for at least one hour. I find the dough is much easier to work with if you refrigerate overnight. It can be kept unbaked for up to three days in the fridge, so it’s a great make-ahead recipe.
It’s reliable. It’s easy to work with. It comes together quickly. Those are all the things that I need in a recipe. I hope you love it too.