Basic Sugar Cookie Dough


This basic dough makes a delicious cookie all by itself, but it can also be used as a base for numerous variations!


Basic Sugar Dough
Yield: approximately 3 1/2 dozen cookies
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  1. 1 cup unsalted butter, softened
  2. 2⁄3 cup sugar
  3. 1⁄2 cup confectioners’ sugar
  4. 2 large eggs
  5. 2 teaspoons vanilla extract
  6. 3 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. 1⁄2 teaspoon salt
  9. 3 tablespoons heavy whipping cream
  1. Line several baking sheets with parchment paper. Set aside.
  2. In a large bowl, beat butter and sugars at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  3. In a medium bowl, sift together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating at low speed until smooth. Add cream, mixing to combine. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.
  4. Preheat oven to 350°.
  5. On a lightly floured surface, roll dough to 1⁄4-inch thickness. Using assorted 2-inch cookie cutters, cut as many cookies as possible. Reroll dough scraps no more than twice. Place cookies on prepared baking sheets.
  6. Bake until edges are lightly browned, approximately 10 minutes. Let cookies cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
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