Description
These scientifically-tested Christmas sugar cookies utilize a precise butter-to-sugar ratio to ensure perfect shape retention and sharp edges. The result is a tender, melt-in-your-mouth holiday treat that serves as a flawless foundation for advanced icing techniques and festive decorating.
Ingredients
- 226g (1 cup) unsalted butter, softened to 65°F
- 200g (1 cup) granulated sugar
- 1 large egg (50-55g)
- 5ml (1 tsp) pure vanilla extract
- 375g (3 cups) all-purpose flour
- 12g (1 Tbsp) aluminum-free baking powder
- 1.5g (1/4 tsp) fine sea salt
Instructions
- In a medium glass bowl, whisk together the flour, baking powder, and sea salt to aerate the mixture and distribute the leavening agent evenly.
- In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed for 3 minutes until pale ivory and voluminous.
- Add the egg and vanilla extract to the butter mixture and beat on low-medium speed for 60 seconds until the batter is smooth and fully emulsified.
- Turn the mixer to the lowest setting and add the dry ingredients in three distinct additions, mixing only until the white streaks of flour disappear.
- Roll the dough to a precise 1/4 inch thickness on a lightly floured surface and cut into shapes using cookie cutters.
- Bake at 350°F on a parchment-lined heavy-gauge aluminum baking sheet for 10 minutes, then let rest on the sheet for 5 minutes before transferring to a wire rack.
Notes
For the most consistent results, always use a digital scale for measurements as flour density can vary significantly by volume. To maintain the structural integrity of intricate shapes, ensure your baking sheet is completely cool before placing the raw dough onto it for the oven cycle.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American