Over the years, I have been testing a lot of recipes to find my favorite sugar cookie recipe. Usually, when cooking or baking, I try a few different recipes, and then make it my own. With sugar cookies, I found that Alton Brown has figured it out, and I shan’t mess with his methods. Alton’s recipe makes a cookie dough that is delicious, and holds it’s shape perfectly when baked. I once made too much dough, and it froze BEAUTIFULLY for the next time I needed it.
Ice these cookies with this easy royal icing recipe that I love!
recipe by Alton Brown on FoodNetwork.com
- 3 c all-purpose flour
- 3/4 t baking soda
- 1/4 t salt
- 1 c unsalted butter, at room temperature
- 1 c sugar
- 1 egg, beaten
- 1 T milk
- confectioners' sugar, for rolling and cutting dough
In a large bowl, sift together flour, baking soda, and salt. In a separate large bowl, beat the butter and sugar until it is completely incorporated, and light and pale in color. Mix in the egg and bilk until well combined. With mixer set to low speed, slowly add the dry ingredients until combined.
Divide dough in half. Flatten the dough into two disks / rectangles about 1/2- 1 inch thick and wrap in wax paper. Chill in refrigerator for at least two hours. Dough can be chilled overnight. *See below for freezing dough instructions.
Preheat oven to 375° F. Line baking sheets with parchment paper.
Sprinkle surface of work surface and rolling pin with confectioners' sugar. Roll dough to 1/4 inch thick. Ensure that the dough says cold at all times. If it gets warm and sticky, place a cold cookie sheet on top to tighten it up. Cut sugar cookies into desired shapes.
Baked for 7-9 minutes, rotating baking sheets 180° halfway through baking time. Allow to cool completely before decorating.
Cookies can be stored in airtight container for about 5 days. Freeze in an airtight container for up to 3 months.
*To freeze dough, place wax paper wrapped dough in airtight bags. Allow to defrost in refrigerator overnight before using.