The Ultimate Sugar Cookie
Buttery, sugary, vanilla-scented cookies that transform into anything you want – from chocolate chip to Snickerdoodle, and from thumbprints to holiday-themed cut-outs. This is the foolproof, go-to cookie dough for all your cookie needs.
This recipe was written for the Arizona Republic.
How can this cookie dough be so versatile? Because I’ve tried a gazillion variations, and the cookies are fantastic, no matter what you do with the dough. The basic dough is creamy, buttery-sweet, and laced with vanilla.
What can you make with this dough?
This cookie dough is amazing on its own and can be used right away to make classic sugar cookies. But as you’ll see in the instructions below, the possibilities are endless. I made chocolate chip cookies, cinnamon-and-sugar-coated Snickerdoodles, thumbprints with strawberry preserves, sugar cookies with chocolate kisses, and classic cut-outs with icing and decorations.
What other things can you make with this cookie dough?
If you want to try different add-ins, use the chocolate chip cookie instructions, and add your favorite cookie additions. Peanuts, almonds, walnuts, pecans, pine nuts, raisins, dried cranberries, dried cherries, peanut butter chips, and butterscotch chips would all make amazing additions. If you’re a citrus fan, fold in 1 to 2 teaspoons of freshly grated lemon or orange zest. For thumbprints, use your favorite filling. I used strawberry preserves, but you can use any fruit preserve you prefer, including raspberry, blackberry, apricot, and orange marmalade. Looking for something other than fruit? Fill the thumbprint with Nutella or caramel.
For cut-out cookies, it’s best to work with chilled, firm dough
After you make the quick-and-easy dough below, shape the batter into a disc (so it chills more quickly), wrap it in plastic wrap, and chill until firm – which is typically about 30 to 60 minutes. Chilled dough is less “sticky” and much easier to roll out and cut into shapes.
Can you make this cookie dough in advance?
Yes! This ultra-versatile cookie dough can be refrigerated for up to 2 weeks before baking. Wrap the dough tightly in plastic wrap before storing.
Can you freeze this cookie dough?
Absolutely, and there’s nothing better than knowing you have a stash of cookie dough in the ice box! Wrap the dough tightly in plastic wrap, pop it in a zip-top freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator. If you’re pressed for time, you can also thaw the dough on the counter (at room temperature) for about 30 minutes.
The Ultimate Sugar Cookie
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Equipment
Instructions
- In a medium bowl, combine the flour, baking soda, and salt. Mix well and set aside.
- In a mixing bowl fitted with the paddle attachment, beat butter and sugar together until light and fluffy (on medium-high speed), scraping down the sides of the bowl as necessary.
- Beat in the egg and vanilla.
- With the mixer on low, gradually add the flour mixture and mix until blended.
- If you’re making cut-outs, transfer the cookie dough to a large piece of plastic wrap, shape into a disc and refrigerate until firm, about 30 to 60 minutes.
- For all other cookies, you can work with the dough right away; there’s no chilling required.
- For classic sugar cookies: Working with about 1 tablespoon at a time, roll the dough into balls. Roll the balls in granulated sugar and transfer them to a baking sheet (either nonstick or parchment-lined). Press down to flatten the cookie slightly. Bake for 9 to 11 minutes, until the bottom is just starting to turn golden. Cool the cookies on the baking sheet, on wire rack.