Oct 3

Old-Fashioned Sugar Cookies

Sugar Cookies Recipe

While my favorite cookie is one of these chocolate crinkle cookies, every cook should have a good recipe for sugar cookies in his or her repertoire.


This particular recipe produces a cookie that is a standout on its own, with a buttery, just-sweet-enough flavor. Give it a light dusting of granulated sugar and enjoy their tender yet chewy texture as is.

Or it's also the perfect base recipe for cut-out cookies since it holds its shape well and doesn't have a lot of rise while baking, giving you a nice flat surface to work with while decorating.

While this sugar cookie dough can be a bit on the sticky side, chilling it well should solve any issues when working with it. I like to use an OXO cookie scoop when making cookies to ensure that they're all uniform in size.

Just scoop out the dough and roll it into a smooth ball. Then roll the ball of dough in a bowl of granulated sugar.

Then use a flat-bottomed ramekin or glass to flatten each cookie to about 1/2-inch thick. I sprinkled on a little extra granulated sugar before baking, but had I thought to pick some up at the store, I would have sprinkled some coarse sugar on at this point for extra visual appeal.

I guarantee these easy sugar cookies will go fast, so you may want to consider making a double batch!

Old-Fashioned Sugar Cookies

Yield: 4 - 6 dozen

Old-Fashioned Sugar Cookies

Ingredients:

  • 3 sticks unsalted butter, softened
  • 1 teaspoon lemon zest
  • 1 cup granulated sugar
  • 1 cup confectioners' sugar
  • 2 teaspoons pure vanilla extract
  • 4 eggs
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Instructions:

  1. Cream together softened butter, lemon zest, granulated sugar, and confectioners' sugar.
  2. Add vanilla extract, and beat in eggs one at a time.
  3. Stir in flour, baking powder, and salt.
  4. Chill dough for at least two hours, or even better, chill it overnight.
  5. Preheat oven to 400 degrees.
  6. Scoop out cookie dough and roll into uniform balls. Dredge each ball of dough in granulated sugar, and then flatten the balls using a flat-bottomed ramekin or glass to about 1/2 inch thick.
  7. Bake for 6 to 8 minutes until just starting to brown around the edges.

http://unsophisticook.com/recipe-for-sugar-cookies/



I'm participating in 31 Days of 2012 this October with Nesting Place and a whole lot of other bloggers. Find all of my 31 Days of Homemade posts right here!

by Tara | 17 comments

{ 17 comments… read them below or add one }

Cassie October 4, 2012 at 9:08 am

I don’t even know if I could get these to the oven without eating all the dough. I love sugar cookies! These look perfect!
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Chung-Ah | Damn Delicious October 4, 2012 at 9:53 am

Just look at that plumpness! I could really use a dozen of these for breakfast right now!
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Aimee @ ShugarySweets October 4, 2012 at 10:12 am

Oh how I love Sugar Cookies. Gorgeous photos too!
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Paula - bell'alimento October 4, 2012 at 10:17 am

I am a HUGE sugar cookie fan and crazily I usually only make them at Christmas-time. I should rectify that ; )
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Monet October 4, 2012 at 10:45 am

Hi Tara. There is nothing better than a simple sugar cookie. These look delicious! Thank you for sharing another lovely recipe. A much needed jump start to a slow and dreary morning. I hope you have a beautiful day!

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Stace @ Saving Stace October 4, 2012 at 11:56 am

I have been looking for a cookie to make for my daughter’s final soccer game this weekend…and this is it! I can’t wait to make these. I’m curious, though, how many cookies this recipe yields…? Thanks so much for sharing. :)

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Tara October 4, 2012 at 12:41 pm

Oh, the girls will love them! My kids have almost wiped out the batch I made yesterday already.

It should make around 5-6 dozen, depending on how large you make them. My cookies were about 2.5″ in diameter.

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Miss @ Miss in the Kitchen October 8, 2012 at 5:14 pm

These look like the perfect sugar cookies!
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marly October 24, 2012 at 10:18 am

What a perfect fall treat. Love it!
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Misty December 18, 2012 at 9:46 am

Hi! Just wondering if the salt in the recipe is that regular table salt? I’m assuming it is because most recipes call for that type. Thanks!

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Tara December 18, 2012 at 9:52 am

Yep! Regular table salt it what is most often used in baking. I will always specify if I use kosher salt in a recipe. Good question!

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Maria December 19, 2012 at 3:00 pm

Hi, Tara!

Are these cookies chewy? Also, if I scooped them to about a walnut-sized and pressed them down. so they came out to be about 3″ spread out…would they still be chewy?

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Tara December 19, 2012 at 4:37 pm

Yes, they are a chewy cookie. As I mentioned, I used my OXO scoop and I believe it holds about 4 teaspoons. I don’t think they pressed out quite to 3″ but it should be close and still chewy.

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Ana P December 21, 2012 at 7:53 pm

Can these be rolled out to be cut out cookies?

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Tara December 21, 2012 at 9:07 pm

Yes, you can definitely roll out the dough for cut-out cookies. I’ve always rolled them out with flour, but a friend recently told me that she uses powdered sugar instead which I think is an awesome idea!

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Freya January 13, 2013 at 12:56 pm

How much is a stick of butter?

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Tara January 13, 2013 at 3:32 pm

A stick of butter would be equal to 8 tablespoons or 1/2 cup.

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