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All-Purpose Sugar Cookie Dough–Cut-out Cookies

September 5, 2008 By Nancy Baggett 4 Comments

 

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This is a good, really tasty, all-purpose sugar cookie recipe. The cookies, which I demonstrated on the NBC Today Show and showed on a satellite media tour several years ago, come out very crispy and buttery. You might enjoy seeing my favorite way to roll out cookies–the method used for both the holiday cookies above and left–in a short, fun video here. The method is easy, require almost no clean-up, and produces very pretty cookies.

The cookies are not too sweet, and are easy to handle and decorate for any occasion. I made those shown  at the top for the Christmas holidays. The lavender cookies were prepared for a lavender tasting event in summer. Below you can see the dough made up into a “stained glass” Valentine’s cookie (directions are here) And the beautiful autumn leaves shown at the bottom are featured here .) Or for some more stunning Christmas and winter-themed decorated cookies, go here.  For info on the “naturally beautiful” decorating how-to  that’s in my latest baking book, Simply Sensational Cookies go here.

This dough can also be used for “stenciled” cookies, or color washed cookies or several other attractive decorating techniques.The stained glass technique is detailed here.

All-Purpose Sugar Cookie Dough

This is the cookie baking equivalent of the little black dress–it can be accessorized with the right cutter and icing to fit absolutely any occasion.  At left, I decorated the resulting cookies for my granddaughter’s birthday. For some more absolutely beautiful autumn leaf- and pumpkin-shaped cookies (shown at the bottom) plus tips on making them, go here.  I also provide details on my preference for using all-natural botanical food colors for decorating here.

Tip: The recipe calls for butter; don’t even think about substituting margarine!

 

All-Purpose Sugar Cookie Dough
 
Save Print
Author: Nancy Baggett
Ingredients
  • 3 cups all-purpose white flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, slightly softened
  • Scant 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon whole or low-fat milk
  • 2 ½ teaspoons vanilla extract
  • ¼ teaspoon lemon extract or ¼ teaspoon almond extract, optional
  • Assorted jimmies, colored sugar or sprinkles, optional
Instructions
  1. In a large bowl, thoroughly stir together flour, baking powder, and salt. In a mixer bowl with mixer on medium speed, beat together butter and sugar until very light and fluffy. Beat in egg, milk, vanilla, and lemon extract (if using) until very well blended and smooth. Gradually beat or stir flour mixture into butter mixture to form a smooth, slightly stiff dough. Let stand 5 to 10 minutes to firm up slightly.
  2. Divide dough in half. Place each portion between large sheets of wax paper or parchment. Roll out each portion a scant ¼-inch thick; check underside of dough and smooth out any wrinkles that form. Stack rolled portions (paper still attached) on a baking sheet. Refrigerate about 45 minutes or until cold and firm. (Or freeze for about 25 minutes to speed up chilling.)
  3. Preheat oven to 375 degrees F. Generously grease several large baking sheets or coat with nonstick spray. Working with one portion at a time and leaving remainder chilled, gently peel away, then pat one sheet of paper back into place. (This will make it easier to lift cookies from the paper later.) Peel off and discard second layer. Using assorted 2 ½-inch to 3-inch cutters (or as desired), cut out cookies. (If at any point the dough softens too much to handle easily, transfer the paper and cookies to a baking sheet, and refrigerate until firm again.)
  4. Using a spatula, carefully transfer cookies from wax paper, spacing about 1¼ inches apart on baking sheets. Re-roll any dough scraps. Continue cutting out cookies until all dough is used; if dough become too warm, refrigerate it briefly before continuing. If planning to hang up the cookies, form generous holes with a toothpick or point of a small knife. Then place short lengths of toothpicks or spaghetti in the holes to prevent them from closing during baking. Sprinkle cookies with colored sugar, sprinkles, patting down lightly, if desired.
  5. Bake one pan at a time in upper third of oven 8 to 11 minutes or until cookies are lightly colored on top and slightly darker at edges. Turn around pan about halfway through baking if necessary to ensure even browning. Transfer pan to a cooling rack; let cookies firm up a minute or two. If toothpicks or spaghetti pieces were inserted to form hanging holes, carefully remove them now. Then, using a wide spatula, transfer cookies to racks and let cool thoroughly. Decorate previously undecorated cookies with icing, or glaze, if desired.
  6. Store airtight for up to 2 weeks or freeze, airtight, for up to 2 months. Makes about 30 to 35 2¾- to 3¼-inch cookies (depending on the cutters used).
3.3.3077

See tips on decorating cookies by marbling (shown on the stocking, tree and star cookies), plus links to decorating and cutting out cookie how-to videos here.  

Or perhaps you’re interested in making stained glass cookies like those shown below right.

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Filed Under: Uncategorized Tagged With: All-Purpose Sugar Cookie Dough, cookie decorating ideas, cut-out cookies, decorated cookies, easy sugar cookie dough, holiday cutout cookies, leaf sugar cookies, maple leaf cookies, rolled cookies, Sugar Cookie recipe, sugar cookies recipe

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Reader Interactions

Comments

  1. Nancy Baggett says

    February 8, 2019 at 8:05 pm

    It will probably be fine, but may taste just slightly sour. The acid build up that can happen may also inhibit browning a little. Good luck.

  2. Fiona says

    February 8, 2019 at 2:09 pm

    How long would this dough be good for in the fridge? I made some on Saturday afternoon and put half of it in the fridge thinking we’d make some more early in the week but somehow it’s Friday, a full six days later! It’s been wrapped in cling film and looks and smells ok.

  3. Nancy Baggett says

    November 9, 2014 at 2:31 pm

    Hi Dot,

    Yes, I do have several videos on YouTube that will show you how to make pretty cookies using several different decorating techniques. You might want to start with this one–which covers the easiest and best way I know to roll out dough. https://www.youtube.com/watch?v=3eVybstMyjc&feature=youtu.be&hd=1

  4. Anonymous says

    November 7, 2014 at 8:58 pm

    Hi Nancy,I am very impressed with your beautiful decorated sugar cookies. I found your sugar cookie recipe. Do you have a video on how to make them? If so, let me know. I would love to view it.

    Feeling blessed,Dot

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Welcome to KitchenLane! It’s a comfortable place where I create, thoroughly test, and photograph recipes for my cookbooks and blog. All my recipes are original, not adaptations from others. I trained as a pastry chef, so many offerings are desserts and baked goods. Some are also healthful, savory dishes I contribute to healthy eating publications. My recipes are always free of artificial dyes, flavorings, and other iffy additives, which I won’t serve my family—or you! Instead, dishes feature naturally flavorful, colorful ingredients including fresh herbs, berries, edible flowers, and fruits, many from my own suburban garden or local farmers’ markets. Since lots of readers aspire to write cookbooks, I also blog on recipe writing and editing and other helpful publishing how-to info accumulated while authoring nearly 20 well-received cookbooks over many years.


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