This delicious sugar cookie recipe from Alton Brown is perfect for a quick and easy treat that’s great for any occasion. With a simple dough that uses everyday ingredients, these cookies come out soft and buttery with a light crunch around the edges. They’re perfect for decorating or enjoying straight from the oven!
Recipe Ingredients:
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 sticks unsalted butter, at cool room temperature (60 to 65°F)
- 1 cup sugar
- 1 large egg
- 1 tablespoon whole milk
- Confectioners’ sugar, for rolling out the dough
How To Make Sugar Cookies?
- Prepare Dry Ingredients: Sift together 375 g / 3 cups flour, 4 g / 3/4 teaspoon baking powder, and 2.5 g / 1/2 teaspoon salt in a medium bowl. Set aside.
- Cream Butter and Sugar: In a stand mixer with the paddle attachment, beat 226 g / 2 sticks butter and 200 g / 1 cup sugar on low, gradually increasing to medium. Mix until light and fluffy, 3 to 5 minutes.
- Add Egg and Milk: Add 1 large egg and 15 ml / 1 tablespoon milk to the butter mixture, mixing on medium speed until smooth, about 30 seconds.
- Combine Dry and Wet Ingredients: Reduce mixer speed to low and gradually add the flour mixture. Mix until the dough comes together, about 30 seconds.
- Chill the Dough: Divide the dough in half, wrap each piece in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the Oven: Heat oven to 190°C / 375°F. Position racks in the upper-middle and lower-middle of the oven. Line two baking trays with parchment paper.
- Roll Out the Dough: Sprinkle the rolling surface with confectioners’ sugar. Roll out the dough to 6 mm / 1/4-inch thick.
- Cut and Prepare Cookies: Cut dough into shapes using cookie cutters and place them at least 2.5 cm / 1 inch apart on the prepared trays.
- Bake the Cookies: Bake for about 10 minutes, rotating pans halfway through, until the edges are just beginning to brown.
- Cool and Decorate: Let cookies cool on the tray for 2 minutes, then transfer to a wire rack to cool completely. Decorate as desired and serve!
Recipe Tips:
- Keep Butter Cool: Use butter at cool room temperature (60 to 65°F / 15 to 18°C). If it’s too soft, the dough will spread too much while baking.
- Chill the Dough: Refrigerate the dough for at least an hour. This makes it easier to roll and helps the cookies keep their shape.
- Use Confectioners’ Sugar for Rolling: Instead of flour, dust your rolling surface with confectioners’ (icing) sugar. This keeps the cookies sweet and prevents them from drying out.
- Avoid Overmixing: When combining dry and wet ingredients, mix until just combined. Overmixing can make the cookies tough instead of tender.
- Rotate Pans While Baking: To ensure even baking, rotate the pans halfway through the baking time. This prevents uneven browning and keeps all cookies perfectly golden.
How To Store Leftovers?
- Refrigerate: First, let the sugar cookies cool completely to room temperature. Then, store them in an airtight container with layers separated by parchment paper. They will stay fresh in the refrigerator for up to 1 week.
- Freeze: Allow the cookies to cool completely, then place them in a freezer-safe container or zip-top bag with parchment paper between layers. Freeze for up to 3 months.
Nutrition Facts
- Calories: 108
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 19mg
- Sodium: 29mg
- bigoven.com
- Total Carbohydrate: 14g
- Dietary Fiber: 0g
- Sugars: 6g
- Protein: 1g
Check out More Recipes:
Alton Brown Sugar Cookies
Description
This delicious sugar cookie recipe from Alton Brown is perfect for a quick and easy treat that’s great for any occasion. With a simple dough that uses everyday ingredients, these cookies come out soft and buttery with a light crunch around the edges. They’re perfect for decorating or enjoying straight from the oven!
Ingredients
Instructions
- Prepare Dry Ingredients: Sift together 375 g / 3 cups flour, 4 g / 3/4 teaspoon baking powder, and 2.5 g / 1/2 teaspoon salt in a medium bowl. Set aside.
- Cream Butter and Sugar: In a stand mixer with the paddle attachment, beat 226 g / 2 sticks butter and 200 g / 1 cup sugar on low, gradually increasing to medium. Mix until light and fluffy, 3 to 5 minutes.
- Add Egg and Milk: Add 1 large egg and 15 ml / 1 tablespoon milk to the butter mixture, mixing on medium speed until smooth, about 30 seconds.
- Combine Dry and Wet Ingredients: Reduce mixer speed to low and gradually add the flour mixture. Mix until the dough comes together, about 30 seconds.
- Chill the Dough: Divide the dough in half, wrap each piece in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the Oven: Heat oven to 190°C / 375°F. Position racks in the upper-middle and lower-middle of the oven. Line two baking trays with parchment paper.
- Roll Out the Dough: Sprinkle the rolling surface with confectioners’ sugar. Roll out the dough to 6 mm / 1/4-inch thick.
- Cut and Prepare Cookies: Cut dough into shapes using cookie cutters and place them at least 2.5 cm / 1 inch apart on the prepared trays.
- Bake the Cookies: Bake for about 10 minutes, rotating pans halfway through, until the edges are just beginning to brown.
- Cool and Decorate: Let cookies cool on the tray for 2 minutes, then transfer to a wire rack to cool completely. Decorate as desired and serve!
Notes
- Keep Butter Cool: Use butter at cool room temperature (60 to 65°F / 15 to 18°C). If it’s too soft, the dough will spread too much while baking.
- Chill the Dough: Refrigerate the dough for at least an hour. This makes it easier to roll and helps the cookies keep their shape.
- Use Confectioners’ Sugar for Rolling: Instead of flour, dust your rolling surface with confectioners’ (icing) sugar. This keeps the cookies sweet and prevents them from drying out.
- Avoid Overmixing: When combining dry and wet ingredients, mix until just combined. Overmixing can make the cookies tough instead of tender.
- Rotate Pans While Baking: To ensure even baking, rotate the pans halfway through the baking time. This prevents uneven browning and keeps all cookies perfectly golden.
Alton Brown Sugar Cookies
