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! If you want to use this dough for cutout cookies, I highly recommend checking out this easy royal icing recipe…
- 3 sticks unsalted butter, softened
- 1 teaspoon lemon zest
- 1 cup granulated sugar
- 1 cup confectioners' sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 4 eggs
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Cream together softened butter, lemon zest, granulated sugar, and confectioners' sugar.
- Add vanilla extract and almond extract, and beat in eggs one at a time.
- Stir in flour, baking powder, and salt.
- Chill dough for at least two hours, or even better, chill it overnight.
- Preheat oven to 400 degrees.
- 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.
- Bake for 6 to 8 minutes until just starting to brown around the edges.