Classic Sugar Cookies
Tender and soft sugar cookies paired with a whipped vanilla butterceam.
Servings: 2 dozen, depending on size of the cookie cutter
Ingredients
- For the Cookies
- 1 1/2 cups 339 g unsalted butter, room temperature (just barely soft enough to leave a fingerprint and still cold)
- 2 cups 400 g granulated sugar
- 4 large eggs room temperature
- 1 teaspoon 4.2 g vanilla extract
- 1/4 teaspoon 1.1 g lemon extract (optional)
- 5 cups 600 g all purpose flour
- 2 teaspoons 8 g baking powder
- 1 teaspoon 5.6 g salt
- For the Frosting
- 2 cups 452 g unsalted butter, room temperature (just barely soft enough to leave a fingerprint and still cold)
- 6 cups 750 g powdered sugar, sifted
- 3 tablespoons 44.3 g heavy whipping cream
- 1 teaspoon 4.2 g pure vanilla extract
- Pinch of salt
Instructions
- For the Cookies
- Preheat your oven to 400 degrees F. Line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 2 minutes.
- Add the eggs, vanilla and lemon extract (if using). Mix until incorporated.
- With the mixer on low speed, add the flour, baking powder and salt. Mix until just incorporated.
- Cover and refrigerate for at least one hour.
- Roll the dough out to about 1/4 inch thick. Use cookie cutters to cut shapes and place the cookie dough 1 inch apart on the baking sheet.
- Freeze the cut dough for 10 minutes and then bake 6 to 8 minutes.
- Cool completely before frosting.
- For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes, until light and fluffy.
- With the mixer on low speed, gradually add the powdered sugar, heavy cream, vanilla and salt.
- Turn the mixer to medium-high speed and beat the frosting for an additional 5 minutes, until nearly white.
- Before frosting or piping, mix the frosting by hand with a wooden spoon or spatula to push out the air pockets.