This post is in partnership with McCormick.
11 years ago I rolled out my first batch of cookie dough, never even considering a future in baking. I was a stay at home mom doing something creative in the kitchen. Over a decade later, I’m still having fun in the kitchen, now at a destination bake shop just north of Seattle.
My signature cookie recipe, a “jenny cookie”, has been enjoyed by well known celebs, large brands and continues to impress our customers at Jenny Cookies Bake Shop. I teach sold-out cookie workshops once a month to aspiring cookie bakers and I’ve yet to meet someone who doesn’t like the cookies. They’re the best!!
My favorite thing about this recipe is that it’s no-fail. You really can’t mess this up! The dough is pliable and easy to work with. It’s quick to cool in the fridge without requiring hours and hours of refrigeration and nothing crazy on the decorating front.
I only use the best ingredients in my sugar cookies. From real butter and fresh eggs to McCormick Pure Vanilla, high quality ingredients guarantee a perfect cookie every time!
These sugar cookies aren’t only easy to make, they’re delicious. Once you’ve mastered the dough and baking, then comes the fun part: decorating. I like to use soft icing colors, like this pink you see below made with McCormick red food color. I strive to teach decorating techniques that are both simple and beautiful. One of my go-to ways to decorate is to coat my buttercream cookies in sanding sugar. It’s forgiving and hides any imperfections in your work. Great for kids and newbies!
These sugared heart cookies are the perfect way to show anyone from your sweetie to your colleagues that you care!
Best Sugar Cookies Ever - Jenny Cookies Sugar Cookie Recipe
- 3 CUPS ALL-PURPOSE FLOUR PLUS MORE FOR ROLLING
- 2 TSP. ALUMINUM-FREE BAKING POWDER
- 1 CUP 2 STICKS SALTED BUTTER, AT ROOM TEMPERATURE
- 1 CUP SUGAR
- 1 LARGE EGG
- 2 TSP. PURE VANILLA EXTRACT
- Into a medium bowl, whisk together flour and baking powder. Set aside.
- In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
- Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
- Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
- Preheat the oven to 375°F.
- Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
- Bake one sheet at a time in the middle of the oven until puffy, about 7-8 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Repeat with the gathered scraps and remaining disk until all the dough has been used.
Photos by Kelly Clare Photography
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THIS IS A SPONSORED POST. JENNY COOKIES HAS RECEIVED PAYMENT, TRADE AND/OR PRODUCTS IN EXCHANGE FOR PROMOTING, HOWEVER ALL OPINIONS STATED ARE MY OWN AND I ONLY PROMOTE PRODUCTS/COMPANIES I LOVE.