Mohamed Shili This easy and delicious sugar cookie recipe from Paula Deen is perfect for a quick and fun baking session! With buttery, melt-in-your-mouth goodness, these cookies are a versatile treat you can shape, decorate, or enjoy plain. Using simple, everyday ingredients, it’s a failproof recipe for both beginners and seasoned bakers alike. Perfect for any occasion!
Recipe Ingredients:
- 1/2 cup plus 2 tablespoons granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 1/3 cups plus 2 tablespoons all purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
How To Make Sugar Cookie Recipe?
- Prepare the dry ingredients: In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
- Cream the butter and sugar: In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy. Add the egg and vanilla and mix until combined.
- Mix the dough: Gradually add the dry ingredients to the butter mixture in two batches. Scrape down the sides of the bowl after each addition and mix until the dough just comes together. Avoid overmixing.
- Chill the dough: Turn the dough out onto a lightly floured surface and shape it into a ball. Wrap in plastic wrap (cling film) and refrigerate for 30 minutes.
- Roll out the dough: Place the chilled dough between two sheets of parchment paper. Roll out to 6mm / 1/4 inch thickness. Keep the dough sandwiched in the parchment, transfer it to a baking sheet, and refrigerate for at least 1 hour.
- Preheat the oven: Preheat your oven to 175°C / 350°F.
- Cut and chill again: Cut out cookies in your desired shapes and place them on a baking sheet lined with parchment paper, spaced at least 2.5cm / 1 inch apart. Chill in the freezer for 15 minutes or until stiff.
- Bake the cookies: Bake in the preheated oven for 10 minutes, or until the edges are light golden brown.
- Cool completely: Allow the cookies to cool completely on the baking sheet before decorating. They will still be soft when they come out of the oven and may break if moved too early.
Recipe Tips:
- Chill the Dough Twice: Refrigerate the dough before and after cutting the cookies to keep their shape and prevent spreading while baking.
- Don’t Overmix the Dough: Mix just until the ingredients come together. Overmixing can make the cookies tough instead of soft and buttery.
- Use Parchment Paper: Roll the dough between parchment paper to avoid sticking and to make it easier to transfer to the fridge.
- Freeze Before Baking: Freezing the cut cookies for 15 minutes helps them bake evenly and keeps edges sharp for detailed shapes.
- Watch the Oven Closely: Bake until the edges are just golden. Overbaking will make them crisp instead of soft and tender.
How To Store Leftovers?
- Refrigerate: Let the baked sugar cookies cool completely to room temperature. Store them in an airtight container in the refrigerator for up to 1 week to maintain freshness.
- Freeze: Once completely cooled, place the sugar cookies in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. To serve, thaw them at room temperature for about 1-2 hours before enjoying.
Nutrition Facts
- Calories: 240 kcal
- Total Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 31 mg
- Sodium: 62 mg
- Potassium: 34 mg
- Total Carbohydrate: 30 g
- Dietary Fiber: 0.2 g
- Sugars: 10 g
- Protein: 2 g
Check out More Recipes:
Paula Deen Sugar Cookie Recipe
Description
This easy and delicious sugar cookie recipe from Paula Deen is perfect for a quick and fun baking session! With buttery, melt-in-your-mouth goodness, these cookies are a versatile treat you can shape, decorate, or enjoy plain. Using simple, everyday ingredients, it’s a failproof recipe for both beginners and seasoned bakers alike. Perfect for any occasion!
Ingredients
Instructions
- Prepare the dry ingredients: In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
- Cream the butter and sugar: In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy. Add the egg and vanilla and mix until combined.
- Mix the dough: Gradually add the dry ingredients to the butter mixture in two batches. Scrape down the sides of the bowl after each addition and mix until the dough just comes together. Avoid overmixing.
- Chill the dough: Turn the dough out onto a lightly floured surface and shape it into a ball. Wrap in plastic wrap (cling film) and refrigerate for 30 minutes.
- Roll out the dough: Place the chilled dough between two sheets of parchment paper. Roll out to 6mm / 1/4 inch thickness. Keep the dough sandwiched in the parchment, transfer it to a baking sheet, and refrigerate for at least 1 hour.
- Preheat the oven: Preheat your oven to 175°C / 350°F.
- Cut and chill again: Cut out cookies in your desired shapes and place them on a baking sheet lined with parchment paper, spaced at least 2.5cm / 1 inch apart. Chill in the freezer for 15 minutes or until stiff.
- Bake the cookies: Bake in the preheated oven for 10 minutes, or until the edges are light golden brown.
- Cool completely: Allow the cookies to cool completely on the baking sheet before decorating. They will still be soft when they come out of the oven and may break if moved too early.
Notes
- Chill the Dough Twice: Refrigerate the dough before and after cutting the cookies to keep their shape and prevent spreading while baking.
- Don’t Overmix the Dough: Mix just until the ingredients come together. Overmixing can make the cookies tough instead of soft and buttery.
- Use Parchment Paper: Roll the dough between parchment paper to avoid sticking and to make it easier to transfer to the fridge.
- Freeze Before Baking: Freezing the cut cookies for 15 minutes helps them bake evenly and keeps edges sharp for detailed shapes.
- Watch the Oven Closely: Bake until the edges are just golden. Overbaking will make them crisp instead of soft and tender.
Paula Deen Sugar Cookie Recipe
