• Basic Sugar Cookie Recipe

Basic Sugar Cookie Recipe


150 grams - 3/4 cup castor sugar

170 grams - 12 tablespoons unsalted butter - room temperature

1 large egg - 50 grams (without shell) 

1 teaspoon - 4 grams - vanilla extract 

1/2 teaspoon - 2 grams - Lemon oil

320 grams - 2 1/4 cups All purpose flour 

1/4 teaspoon salt


Basic Sugar Cookie Recipe

Sugar cookies are super easy to make, a blast to shape and quick to bake. You can eat them straight, or dress them up with pretty sugar, frosting, chocolate or jam. This is a versatile, simple crisp sugar cookie recipe to which you can add cinnamon, cardamom or another spice of your choice.

1) In an electric stand mixer cream the butter and sugar together until fluffy.

2) Add the egg, vanilla extract, lemon oil and beat until blended

3) Sift the flour and salt together into a separate bowl.

4) On low speed add the dry ingredients to the butter mixture

5) Mix until all together now. The dough should come together and pull away from the sides of the bowl. If it is too dry add a drop of water at a time until it combines. 

6) Scrape the dough out onto plastic wrap and use the plastic wrap to shape a ball. Do not use your bare fingers on the dough. 

7) Flatten the dough into a thick disk.

8) Chill for at least an hour and less than 3. If it gets too cold you will need to thaw it long enough to be able to roll it out

9) You will need 2 baking sheets (or 1 that you cool before baking again) with parchment paper or a silicone baking sheet

10) Pre-heat oven to 350º F with your racks spaced apart. 

11) Bring out the dough from the refrigerator and place on a lightly floured surface

12) Roll the dough out to 1/8 inch thick. If the dough is very cold it will take some effort. Be sure to flour the rolling pin. 

13) Have fun and use cookie cutters or a sharp knife to make the shapes of cookies that will make you smile.

14) This is a good time to paint your cookies with colors if you want. Add hail sugar, caramelized cocoa nibs or chocolate nibs; they will not dissolve while baking.

15) Using a super thin spatula transfer the shapes to the cookie sheets.

16) Bake for 8 to 12 minutes. Looking for just browning edges to be done. 

17) Remove from oven and move the cookies to a cooling rack.

18) Cool completely before dressing with icing, sprinkles and the like.