This easy and delicious sugar cookie recipe is perfect for any occasion! With simple ingredients like butter, sugar, and vanilla, these soft, melt-in-your-mouth cookies come together quickly. Whether you’re baking with kids or preparing for a party, these cookies are customizable with your favorite extracts or decorations, making them a fun treat for everyone!
Ingredients Needed:
- 3 cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1¼ cups sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (or almond extract or peppermint extract)
How To Make Sugar Cookie Recipe?
- Prepare the Dry Ingredients: In a medium bowl, combine 360g all-purpose flour, 5g salt, 2g baking powder, and 1g baking soda. Set aside.
- Mix the Butter and Sugar: In a large bowl, beat 226g unsalted butter and 250g sugar together using an electric mixer on medium-high speed until fully incorporated.
- Add the Egg and Vanilla: Add 1 large egg and 5ml vanilla extract (or almond/peppermint extract) to the mixture and beat on low speed until fully incorporated.
- Combine with Dry Ingredients: Gradually add the dry ingredients mixture to the wet ingredients and mix on low speed until fully combined. Form the dough into two balls.
- Chill the Dough: Wrap the dough balls in plastic wrap, flatten them into discs, and refrigerate for at least 4 hours, or freeze for up to one month.
- Prepare for Rolling: When ready to bake, remove one disc of dough from the fridge. Line a cookie sheet with parchment paper.
- Roll the Dough: Shape the dough into a thick rectangle. Cover with plastic wrap and roll it out to approximately 0.6cm thick. Use a pastry ruler or rolling pin rings for uniform thickness. Smooth the top of the dough with a rubber bench scraper.
- Cut the Cookies: Remove the plastic wrap and cut out cookies, minimizing dough re-rolling to avoid overworking it. Form the remaining dough into a ball, wrap it in plastic wrap, flatten it into a disc, and refrigerate if needed. Repeat the rolling and cutting process.
- Chill the Cookies: Arrange cookies 2.5cm apart on the prepared baking sheet. Refrigerate for about 20 minutes while preheating the oven to 175°C.
- Bake the Cookies: Bake the cookies for 10-12 minutes or until golden around the edges. Cool completely on a wire rack before decorating.
- Store the Cookies: Store the cooled cookies in an airtight container at room temperature for up to 2 weeks.
Recipe Tips:
- Chill the Dough Well: Make sure to refrigerate the dough for at least 4 hours before rolling it out. This helps prevent the cookies from spreading too much while baking and keeps their shape.
- Use Cold Butter: If you forget to soften the butter, cut it into small cubes and let it sit at room temperature for 10 minutes. Cold butter will help create a nice texture for the cookies.
- Don’t Overwork the Dough: When rolling and cutting the cookies, try not to handle the dough too much. Overworking it can make the cookies tough, so be gentle!
- Evenly Roll the Dough: Use a rolling pin with rings or a pastry ruler to ensure the dough is rolled to a uniform thickness. This will help the cookies bake evenly.
- Keep the Cookie Shapes Close: When placing the cookies on the baking sheet, make sure they’re about 2.5cm apart. This gives them enough space to spread out without sticking together.
How To Store Leftovers?
- Refrigerate: Let the sugar cookies cool completely. Then store them in an airtight container at room temperature for up to 2 weeks.
- Freeze: You can freeze the cookies for up to 1 month.
Nutrition Facts:
- Calories: 140 kcal
- Total Fat: 7g
- Saturated Fat: 3.5g
- Cholesterol: 9.9mg
- Sodium: 0mg
- Potassium: 0mg
- Total Carbohydrate: 19g
- Dietary Fiber: 0g
- Sugars: 8g
- Protein: 2g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Molten Lava Cake Recipe
- Gordon Ramsay Chocolate Cake Swiss Recipe
- Gordon Ramsay caramel sauce Recipe
Gordon Ramsay Sugar Cookie Recipe
Description
This easy and delicious sugar cookie recipe is perfect for any occasion! With simple ingredients like butter, sugar, and vanilla, these soft, melt-in-your-mouth cookies come together quickly. Whether you’re baking with kids or preparing for a party, these cookies are customizable with your favorite extracts or decorations, making them a fun treat for everyone!
Ingredients
Instructions
- Prepare the Dry Ingredients: In a medium bowl, combine 360g all-purpose flour, 5g salt, 2g baking powder, and 1g baking soda. Set aside.
- Mix the Butter and Sugar: In a large bowl, beat 226g unsalted butter and 250g sugar together using an electric mixer on medium-high speed until fully incorporated.
- Add the Egg and Vanilla: Add 1 large egg and 5ml vanilla extract (or almond/peppermint extract) to the mixture and beat on low speed until fully incorporated.
- Combine with Dry Ingredients: Gradually add the dry ingredients mixture to the wet ingredients and mix on low speed until fully combined. Form the dough into two balls.
- Chill the Dough: Wrap the dough balls in plastic wrap, flatten them into discs, and refrigerate for at least 4 hours, or freeze for up to one month.
- Prepare for Rolling: When ready to bake, remove one disc of dough from the fridge. Line a cookie sheet with parchment paper.
- Roll the Dough: Shape the dough into a thick rectangle. Cover with plastic wrap and roll it out to approximately 0.6cm thick. Use a pastry ruler or rolling pin rings for uniform thickness. Smooth the top of the dough with a rubber bench scraper.
- Cut the Cookies: Remove the plastic wrap and cut out cookies, minimizing dough re-rolling to avoid overworking it. Form the remaining dough into a ball, wrap it in plastic wrap, flatten it into a disc, and refrigerate if needed. Repeat the rolling and cutting process.
- Chill the Cookies: Arrange cookies 2.5cm apart on the prepared baking sheet. Refrigerate for about 20 minutes while preheating the oven to 175°C.
- Bake the Cookies: Bake the cookies for 10-12 minutes or until golden around the edges. Cool completely on a wire rack before decorating.
- Store the Cookies: Store the cooled cookies in an airtight container at room temperature for up to 2 weeks.
Notes
- Chill the Dough Well: Make sure to refrigerate the dough for at least 4 hours before rolling it out. This helps prevent the cookies from spreading too much while baking and keeps their shape.
- Use Cold Butter: If you forget to soften the butter, cut it into small cubes and let it sit at room temperature for 10 minutes. Cold butter will help create a nice texture for the cookies.
- Don’t Overwork the Dough: When rolling and cutting the cookies, try not to handle the dough too much. Overworking it can make the cookies tough, so be gentle!
- Evenly Roll the Dough: Use a rolling pin with rings or a pastry ruler to ensure the dough is rolled to a uniform thickness. This will help the cookies bake evenly.
- Keep the Cookie Shapes Close: When placing the cookies on the baking sheet, make sure they’re about 2.5cm apart. This gives them enough space to spread out without sticking together.
Gordon Ramsay Sugar Cookie Recipe