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The Buttery Sugar Cookie

What could make a sugar cookie better? Butter! You can never have too much. This is a great recipe for just making standard cookies or for cookie cutters.
  • Yield: 48 cookies
  • Prep Time: 10 minutes plus 2 hours chilling time
  • Cook Time: 8-10 minutes

Ingredients

  • ½ cup granulated sugar
  • ½ cup (1 stick) unsalted butter
  • ½ cup butter-flavored vegetable shortening
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt 1 large egg
  • 2¼ cups cake flour, plus extra for flouring a work surface
  • ¼–½ cup Demerara sugar, sugar sprinkles, or ground nuts

Directions

1. In a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter, and shortening on medium-high speed for 3 minutes, until very light and fluffy. Add the vanilla, salt, and egg and mix well. Gradually add the cake flour, scraping down the bowl once or twice, and mix to make a stiff dough.
2. On a floured work surface, form the dough into two logs 1½ inches in diameter, rolling them firmly into a perfectly round shape. Wrap the logs in plastic wrap or waxed paper and chill for 2 hours or up to 1 week.
3. When ready to bake, preheat the oven to 375ºF. Line two baking sheets with parchment paper.
4. Cut the logs crosswise into ¼-inch-thick slices and place 1½ inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, until the cookies are firm and the bottoms are a light golden brown. Sprinkle with the Demerara sugar, sugar sprinkles, or ground nuts.
5. Cool on the baking sheets set on wire racks for 2 minutes, then transfer the cookies to the racks to cool completely.
6. Store the cookies in an airtight container at room temperature for up to 5 days until ready to serve.

 

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