Sugar cookies are notoriously a pain-in-the-rear. While the decorated end result is pretty, the dough can be sticky and difficult to work with, and the cookies can easily come out hard and tasteless. We aren’t fans of stressful baking, so we were pleased to find that using AllSpice pal Jodi’s recipe produced perfect cookies using dough which is easy to work with every time.
- 4 eggs, room temperature
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 5 cups all purpose flour
- 2 tsp baking powder
- 2 tsp Vanilla Paste
- 1 tsp Sea Salt, Fine
- In a large bowl, cream together butter and sugar. Once butter and sugar are smooth, beat in eggs and Vanilla Paste. Add in flower, baking powder and salt.
- Divide dough into fourths. Between two sheets of parchment, roll out each quarter to approximately 1/4 inch thick.
- Chill dough in refrigerator for at least one hour. Pro Tip: Get your dough in the fridge the night before and let chill overnight. It’ll be much easier to work with.
- Once chilled, peel off top layer of parchment, and dust with sugar. Flip and carefully remove the bottom layer of parchment. Dust with sugar.
- Working quickly (you’ve 5-10 minutes before the dough gets sticky), cut out cookie shapes with cookie cutters.
- Bake cookies in 400 degree preheated oven for 6-8 minutes. Let cool before decorating. We recommend icing them with Jodi’s Sugar Cookie Icing.
As you cut out shapes, collect the scraps into a ball, and roll out between two pieces of parchment once again. Toss in the refrigerator while you work with the other dough. The scrap dough will chill enough for you to work with it to cut additional cookies. You can repeat this process multiple times until you’ve run out of dough.