culinary review

Sugar Cookie Dough

Last Modified: 12/23/11
First Published: 12/07/07
Views: 1556
<<     >>
Views: 1556
click on any ingredient
for more information, including
measurement conversions
General Info
Servings: 40
Total Cost: $1.94
Cost Per Serving: $0.05
Total Calories: 3,886
Calories/Serving: 97
Milk, Whole 1 Tablespoon 15.00 Grams $0.02 9
Eggs, Chicken 3/8 Cups 50.00 Grams $0.17 78
Sugar, White Granulated 1 Cup 200.00 Grams $0.26 774
Butter, Unsalted 1 Cup 224.00 Grams $1.00 1,600
Salt, Table 1/4 Teaspoon 1.50 Grams $0.00 0
Baking Powder, Clabber Girl 3/4 Teaspoons 3.60 Grams $0.03 0
Flour, White Unbleached All Purpose 3 Cups 12.75 Ounces $0.42 1,365
Sugar, Powdered Unsifted 2 Tablespoons 15.00 Grams $0.05 60

Sugar cookies are really easy to make and you can decorate them in any way you want. And because they are quick to make you can flavor them any way you like. Sometimes with a little icing or you can make a frosting to top them. You could always add food coloring to the dough for any color you like.

Sugar cookie dough is a great way to create all sorts of interesting cookies with the same basic dough. Depending on how you cut the dough, or form certain shapes, the possibilities are endless.baked sugar cookies

See also:

Making and Decorating Sugar Cookies with Icing


Place flour, baking powder, and salt in a work bowl, whisk together to combine. Set aside.

Place butter and sugar in the bowl of a stand mixer and beat until light in color.

Add egg and milk and beat to combine.

Put mixer on low speed, gradually add flour, and beat until the dough comes together.

Place the dough on parchment paper and form into a log. Roll up in the wax paper and refrigerate for at least 2 hours. This dough can be left in the refrigerator for the next day, or frozen for a month.

cut doughraw cookie dough

Preheat oven to 375 degrees F.

Now that the dough has harneded in the refrigerator unwrap the parchment paper and slice your cookies with a sharp knife to about 1/4 inch thick.

Lay out your sliced dough on a cookie sheet and place back in the refrigerator for 10-20 minutes.

Then bake for 10-14 minutes.

Store in airtight container for up to 1 week.