The Melaniff Family Cookbook

Basic Sugar Cookie Dough

From Real Simple - November 2009

The key to the dough is working with room temperature butter. Soft, pliable butter will whip more easily with the sugar, resulting in a creamy, fluffy base for the rest of the cookies.

Ingredients

2 1/2 C all-purpose flour

1/4 t baking soda

1/4 t kosher salt

1 C unsalted butter (2 sticks), at room temperature

3/4 C sugar

1 large egg

1 t pure vanilla extract

Procedure

In a large bowl, whisk together the flour, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.

With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk and (unless otherwise specified in an individual recipe) refrigerate, wrapped, for at least 1 hour and up to 3 days. 

Heat oven to 350° F. On a floured surface, roll out each disk ¼ inch thick. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm. Sprinkle with decorating sugar, if using, and bake until just beginning to brown, 12 to 15 minutes.

Store cookies in an airtight container at room temperature for up to 1 week.

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