Sugar Cookie Recipe
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Recipe from the Tasting Table Test Kitchen
Sugar Cookies
Sugar Cookies from the Tasting Table Test Kitchen
Servings
2
dozen 3-inch cookies
Ingredients
- 2 sticks unsalted butter, at room temperature
- ¾ cup granulated sugar, plus extra for rolling
- 2¼ cups all-purpose flour
- ¾ teaspoon kosher salt
- 3 tablespoons heavy cream
- 2 large egg yolks
- 1 teaspoon vanilla extract
Directions
- In a standing mixer fitted with the paddle attachment, cream the butter and sugar together until light and airy, about 2 minutes.
- In a medium bowl, whisk the flour and salt together. In a small bowl, whisk together the heavy cream, egg yolks and vanilla.
- With the mixer turned to medium-low speed, alternate adding the flour mixture with the cream mixture in three batches, starting and ending with the dry ingredients.
- Turn half of the dough out onto a large sheet of plastic wrap and pat it into a 1-inch-thick disk. Wrap tightly and repeat with the remaining dough. Refrigerate the discs until firm, at least 2 hours.
- Preheat the oven to 375°. Generously sprinkle your work surface with sugar, unwrap one chilled dough disc and place it on the sugar. Let the dough warm up for 5 to 10 minutes (depending on how warm your kitchen is). Sprinkle the top with sugar and roll into a 1/8-inch-thick sheet. Use a cookie cutter to stamp out shapes. Using an offset spatula, transfer the cookies to a parchment-paper-lined baking sheet. Gather the scraps of dough and reroll into a sheet, then stamp out as many cookies as you can (discard the scraps after this round of rolling).
- Bake the cookies until golden-brown around the edges, about 14 minutes, rotating the pan midway through baking. Remove from the oven and cool 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.