Plain Sugar Cookies
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, sturdy roll-and-cut sugar cookie recipe featuring a unique technique of rolling the dough in sugar for a crisp, sweet crust. These cookies are perfect for holiday shapes and maintain their form beautifully during baking.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | 30-60 mins | 4–5 dozen cookies |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- whisk
- rolling pin
- cookie cutters
- ungreased cookie sheet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Butter or Crisco | softened |
| 1 Cup | Sugar | divided |
| 3 | Eggs | large |
| 1 Teaspoon | Vanilla | extract |
| 3 Cups | Flour | all-purpose |
| 2 Teaspoons | Baking Powder | none |
| Pinch | Salt | none |
| As needed | Sugar | for rolling |
Instructions
Step 1: Prepare the Dough
- In a large bowl, cream the 1/2 cup butter or Crisco and 1 cup sugar together with an electric mixer.
- Beat in the 3 eggs and 1 teaspoon vanilla until smooth.
- In a separate bowl, whisk together the 3 cups flour, 2 teaspoons baking powder, and pinch of salt.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a very stiff dough forms.
Step 2: Chill and Roll
- Cover the dough and chill for at least 30-60 minutes to ensure it is easy to handle.
- Preheat your oven to 375°F.
- Sprinkle your work surface generously with extra sugar. Roll the chilled dough out on the sugar to your desired thickness.
Step 3: Bake
- Cut the dough into shapes with cookie cutters and place them on an ungreased cookie sheet.
- Bake for 8-10 minutes, or until the edges are just beginning to turn golden and the cookies are set.
💡 Make-Ahead & Storage: The dough can be prepared and chilled for up to 24 hours before rolling. Baked cookies store well in an airtight container for up to one week.
Original Recipe Scan
