Description
This easy sugar cookie dough recipe is the perfect base sugar cookie recipe. It can be used to make a wide range of sugar cookie recipes, and is great to prepare in advance. Use it to make my easy roll-out sugar cookie recipe, which pairs perfectly with my 2 ingredient sugar cookie icing.
Ingredients
- 170g unsalted butter, at room temperature
- 180g granulated sugar
- 1 large egg (50g not including shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 310g All-Purpose Flour
- ¼ tsp baking powder
- 3g (1 tsp) kosher salt (see notes above recipe for using other salt)
Instructions
- Place the butter and sugar in a stand mixer fitted with the paddle attachment. Cream together on medium high speed until the mixture is light and fluffy, stopping to scrape down the edges a few times to ensure the mixture is fully combined. This step can also be done in a large bowl with an electric hand mixer.
- Add the egg and vanilla and mix well to combine.
- In a medium bowl, sift together the flour, baking powder, and salt.
- Add to the wet ingredients and mix until just combined.
- Turn out the dough onto a lightly floured piece of parchment paper. Flour the top lightly and pat gently into a rectangle shape with your hands.
- Top with a second piece of parchment paper, and roll to a thickness of 0.25" / 6mm.
- Transfer the dough, still between the two pieces of parchment paper, to a baking sheet. Chill in the fridge for at least two hours to allow the dough to firm up, and up to three days ahead.
- Proceed with the recipe as written - such as my easy sugar cookie recipe.
Notes
This sugar cookie dough can be used as a perfect base recipe for sugar cookies, and you can flavour it any way that you like. Feel free to add in some lemon zest, or almond extract. I also played around with adding in sprinkles to make a funfetti situation - to make this, add 100g of rainbow sprinkles just after the dough is mixed. I use these rainbow sprinkles, if you're in NZ, these look like they might work!
You could also double the recipe and remove half the dough, then add mix-ins if you like if you were after two different doughs in one batch.