Bushel & a Pickle

The Best Ever Sugar Cookies

102 Comments

These hands down are the best sugar cookies!

 

What makes this recipe so good?

 

Use Pale Yellow Butter

 

Using butter and keeping the dough chilled is the secret to great taste.

These Sables, French for sugar cookies, are so luscious.

Good ingredients are the basic to excellent food, especially in baking.  Only butter will do.

 

Hankering to Bake

 

This season, I just have a hankering to BAKE!  Cookies, cakes.  Lots and lots this Christmas.

The family’s coming.  Sweet times for Christmas.

Bring out the sprinkles. Put on some Christmas music and bring in the kids!

 

It’s time to make cookies!

 

I have included every step with detail for the inexperienced baker.  Honestly, what did I ever do without parchment paper for cookie baking??  Do the final mixing of the dough with your hands.

Sugar Cookies

3.12 from 96 votes
Delicious Sugar Cookies
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 12 -14 medium cookies
Course: cookie
Cuisine: French American
Ingredients Method

Ingredients
  

  • 3/4 cup unbleached flour level the top off.
  • 1/4 cup cake flour regular white is okay
  • 1/4 tsp salt
  • 1 stick chilled unsalted butter, cut into 16 pieces
  • 1 cup granulated sugar
  • 1 egg yolk
  • 1 tsp pure vanilla extract
  • 1 TBS cold water plus droplets if needed

Method
 

  1. Prepare work surface with a light flouring
  2. Using a food processor, pluse flours, salt, and butter until blended well, about 1 minute
  3. Add sugar, process into mixture
  4. Add egg yolk, vanilla, and water
  5. Process for a few seconds until dough balls up on the sides
  6. Remove and put on your prepared work surface
  7. Working the dough into a ball then push out small pieces smashing working the dough so the dough is gently worked throughly
  8. Shape the dough back into a cake shape
  9. Wrap in plastic wrap, chill until cold and hard
  10. Preheat oven to 400 degrees
  11. When the dough is not sticky and still cold, half it
  12. Cover half of the dough and return to the refrigerator
  13. Lightly flour the top of dough and rolling pin. Be careful to not be heavy handed with the flour.
  14. Quickly roll out to desired thickness
  15. For crispier, roll to 1/8 in thickness
  16. Cut out cookies while the remaining dough is chilling
  17. Bake on nonstick cookie sheet or parchment paper
  18. If you don't want the cookies puffy, pick gently with a fork
  19. If the dough splits, push together patting it smooth or lightly roll
  20. Add sprinkles or other decorations for baking
  21. Bake on middle rack for 8 -10 minutes at 400 degrees
  22. If thinly rolled, gentle remove cookies to rack for cooling
  23. Dough will keep 2 -3 days. It also freezes well.

Well-loved recipe from Julia Child The Way to Cook

P.S.  The dough with less sugar also makes wonderful tartlet and sweet pie crusts.

Best ever!

chrstmas signature

Reader Interactions

linda

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  101. These look and sound delicious, Linda! I always use my old Betty Crocker cookbook. The page with my sugar cookie recipe is so stained! I received the cookbook as a wedding present so it’s almost 50 years old! I really need to get busy. I have bought the kisses for the peanut butter blossoms, though!

    I hope you have a wonderful time baking with your family and have an absolutely lovely holiday season!

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