Super Sugar Cookies
The quest for the perfect rolled sugar cookie stops here. This is the only recipe you will ever need: not sticky, easy to roll, keeps their shape, soft and delicious.
As a huge Steelers fan, these cookies were my contribution to last year’s Superbowl party. I held off on posting them in hopes that the Steelers would once again make a Superbowl run, and I’d have a reason to make them again, with my much-improved decorating skills acquired over the past year. Unfortunately, they will not be making an appearance this year, so no reason to make Steelers cookies anytime soon. 🙁
Instead of the standard creaming sugar and butter and then adding in the flour, these cookies use reverse creaming. The butter is added to a flour and sugar combination, which eliminates all those little air pockets that tend to make cookies balloon up. The recipe also calls for superfine sugar; if your grocery store doesn’t carry it (mine does not), process 1 cup of granulated sugar in a food processor for 30 seconds, then measure the appropriate amount.
The Perfect Rolled Sugar Cookie
Source: America’s Test Kitchen Family Baking Book
- 2 1/2 cups all-purpose flour
- 3/4 cup superfine sugar
- 1/4 teaspoon salt
- 16 tablespoons softened butter, cut into half-inch pieces
- 2 tablespoons cream cheese, softened
- 2 teaspoons vanilla extract
- Whisk together flour, sugar, and salt in a large mixing bowl. Beat the butter into the flour mixture, adding one piece at a time. Mixture should look crumbly and slightly wet
- Beat in the cream cheese and vanilla until the dough begins to form large clumps. Knead the dough in the bowl by hand several times until it forms a large, smooth mass.
- Divide dough into two even pieces. Form into a 4-inch disk, wrap with plastic wrap, and refrigerate for 30 minutes, or up to two days (dough can be frozen at this step for up to a month).
- Roll the dough between two pieces of parchment paper to a 1/8 to 1/4 inch thickness, no flour necessary. Slide the dough, still between parchment paper, onto a baking sheet and refrigerate 10 minutes. This firms the dough to ensure a perfect cut with the cookie cutters.
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Remove dough from refrigerator. Carefully remove top piece of parchment paper and cut out cookies. Transfer the cookies to the baking sheet, spaced one inch apart.
- Bake the cookies until light golden brown, approximately 10 minutes. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cooling rack. Allow cookies to cool completely before decorating.
- Repeat with remaining dough. Dough scraps can be re-rolled up to two additional times (ATK claims once, but I re-rolled mine again afterward and the cookies still held their shape perfectly).