Easiest Cut Out Sugar Cookie

I have tried many “Roll Out” Sugar Cookie recipes for use with cookie cutters, and I am always surprised that many do not hold their shape or taste very good.  This is my go-to recipe, and I actually found the basic recipe on the tag of a cookie cutter.  Of course, being the weirdo I am that can’t just follow a recipe as written, I have changed it a tad.  Plus, I have about a million ways to make them really special….Hello Tangerine-Chai Sugar Cookies from Cookie Week on The Great Holiday Baking Show!  They really are my favorite thing to make from the show, and it all started with the easiest cut out Sugar Cookie recipe.  They will hold a cookie cutter shape perfectly, are not too sweet and can stand up to some icing, and the dough is easy to roll and handle.

Basic Roll Out Sugar Cookies
Tangerine and Chai Sugar Cookies, all gussied up for Valentine’s Day

Lauren’s Sugar Cookie Dough

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon additional extract, any flavor-almond, lemon, orange, etc… (optional) and/or 1 tablespoon citrus zest or fresh herbs, finely grated or chopped (I love tangerine zest!)
  • 2 1/2 cups all purpose flour*
  • 1 teaspoon kosher salt

Preheat oven to 350 degrees Fahrenheit or 325 degrees convection.  Line 2 baking sheets with parchment paper.

In a large bowl or the bowl of a stand mixer, cream together butter and sugar until fluffy (1-2 minutes).  Add egg and vanilla to mixer, beating on medium speed until just incorporated.  At this point, if you are using any citrus zest, herbs or additional extracts, add them now and mix for a few seconds.

For the dry ingredients, there are two options:

For basic dough, just add the flour and salt, mixing until the dough just comes together.

*Or for a dry mix in, such as **Chai tea, Earl Grey tea, freeze dried fruit (I love this with freeze dried strawberries!), or dried herbs and spices, run the extra ingredient and the flour and salt in the food processor for a couple of minutes until very finely broken down.  I do this step so that you don’t get bits of tea in your teeth.  Then, add the blended dry mixture to the wet ingredients.  Mix until just combined.

Chill dough for at least 2 hours.  You can chill the dough faster in the freezer, if desired.  Also, this step can be done up to 3 days in advance of baking.  Take dough out of the refrigerator, let sit at room temperature for 15 minutes.  Dust counter and dough liberally with flour, roll to just under 1/4 inch, and cut into desired shapes.  Bake for 9-12 minutes or until edges just barely get a hint of color.  Remove to cool on wire rack.  Decorate with glaze, royal icing, or whatever your heart desires!

many different cookies

**To add tea, cut open 3 tea bags and blend in the food processor with the flour.

To add freeze dried fruit, add 1 cup to food processor, pulse, then add flour and blend for a minute until combined.

Flavor combinations I like:

  1. Orange zest and fresh rosemary
  2. Lemon zest and fresh thyme (leaves only, no stems)
  3. Grapefruit zest and Earl Grey tea
  4. Lemon zest and British Breakfast tea
  5. Tangerine zest and Chai tea
  6. Freeze dried strawberries and vanilla bean seeds
  7. Fresh basil and freeze dried strawberries
  8. espresso powder and vanilla bean
  9. mint extract or fresh mint and cacao nibs
  10. Orange zest and ground cloves
  11. Fresh ginger and lime zest
  12. Freeze dried blueberries and lavender (go light on the lavender!)

The sky is the limit.  Let me know if you try any good combinations.  The trick is not to add any ingredients that are soggy or inherently waterlogged.