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5 from 12 votes

Best Sugar Cookies Ever - Jenny Cookies Sugar Cookie Recipe

The sugar cookie that started it all!
This recipe will always be dearest to me.  Every time I tell students in my cookie workshops that these sugar cookies are fail-proof, they eye me suspiciously.  But once they try it, they agree: Anyone can make them and everyone will love them.
Prep Time30 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Keyword: buttercream, jennycookies, sugar cookies
Servings: 24 cookies

Ingredients

  • 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

Instructions

  • 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.