Sugar Cookies

The Softest, Prettiest Cookies You Will Ever Bake

There is something deeply satisfying about a perfect sugar cookie. Not the crunchy, dry kind that crumbles into dust, but the kind that is soft and tender with just a hint of chew, holds its shape beautifully, and tastes like pure buttery vanilla heaven. These are those cookies. I have made thousands of them -- for birthdays, holidays, baby showers, and random Tuesday afternoons when I just needed to decorate something -- and the recipe has never once let me down.

The key to great sugar cookies is cold dough, a light hand with the flour, and patience. If you can manage those three things, you are golden.

Making the Dough

Whisk together three cups of all-purpose flour, one and a half teaspoons of baking powder, and a quarter teaspoon of salt in a large bowl. Set it aside. In a stand mixer with the paddle attachment, cream one cup of softened butter with one cup of sugar on medium speed for 3 to 4 minutes until the mixture is light and fluffy. Beat in one egg and two teaspoons of vanilla extract, scraping down the sides of the bowl as needed.

With the mixer on low, gradually add the flour mixture in three additions. Mix just until combined after each addition. The moment the dough comes together, stop mixing. Overworked dough means tough cookies, and we are not here for that.

The Chill Is Everything

Divide the dough in half and press each portion into a flat disk. Wrap them tightly in plastic wrap and refrigerate for at least one hour. I know waiting is painful, but this step is essential. Cold butter holds its shape in the oven, which means your cookies come out looking like the shapes you cut them into, not blobby circles.

Rolling, Cutting, and Baking

Preheat your oven to 175°C/350°F and line your baking sheets with parchment paper. Roll one disk of dough on a lightly floured surface to about a quarter-inch thickness. Cut out shapes with your favorite cookie cutters, dipping them in flour as needed. Arrange the cutouts on the prepared sheets about an inch apart. Gather the scraps, re-roll, and cut more cookies.

Bake for 8 to 10 minutes. Here is the most important part: the cookies should look slightly underdone when you pull them out. They will look pale and soft, and you will think they need more time. They do not. They firm up perfectly as they cool. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Royal Icing That Actually Works

Whisk together three cups of powdered sugar, two tablespoons of meringue powder, and five tablespoons of water until smooth and glossy. For outlining, keep the icing thick enough to hold a stiff peak. For flooding, thin it with drops of water until it flows like honey. Divide into bowls and tint with gel food coloring.

Outline each cookie with a piping bag fitted with a small round tip. Let the outline set for a few minutes, then fill the center with the thinner icing. Use a toothpick to guide it into corners. Let everything dry completely -- at least 4 to 6 hours -- before stacking.

Tina's Tips

• Chill between re-rolls. After gathering your scraps and re-rolling, pop the dough back in the fridge for 15 minutes. Warm dough spreads and loses definition.
• Gel food coloring only. Liquid food coloring adds too much moisture and changes the icing consistency. Gel gives you vibrant colors without the mess.
• Use a quarter-inch rolling guide. Place two wooden dowels on either side of your dough to ensure perfectly even thickness every time.
• Freeze decorated cookies. Fully iced and dried cookies freeze beautifully for up to two months. Layer them between parchment paper in an airtight container.
• Add almond extract for depth. Half a teaspoon of almond extract alongside the vanilla gives these cookies an incredibly sophisticated flavor.