Sugar Cookie Recipe

To learn more about this recipe, see our related story, Roll With It, in our National edition. 

Recipe from the Tasting Table Test Kitchen

Sugar Cookies
No Ratings
Sugar Cookies from the Tasting Table Test Kitchen
Prep Time
Cook Time
dozen 3-inch cookies
Total time: 2 hours, 30 minutes
  • 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
  1. In a standing mixer fitted with the paddle attachment, cream the butter and sugar together until light and airy, about 2 minutes.
  2. In a medium bowl, whisk the flour and salt together. In a small bowl, whisk together the heavy cream, egg yolks and vanilla.
  3. 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.
  4. 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.
  5. 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 ⅛-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).
  6. 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.
Rate this recipe