The Buttery Sugar Cookie
What could make a sugar cookie better? Butter! You can never have too much. This is a great recipe for just making standard cookies or for cookie cutters.
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 48 cookies 1x
- Category: Bakery
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup butter-flavored vegetable shortening
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg
- 2 1/4 cups cake flour, plus extra for flouring a work surface
- 1/4–1/2 cup Demerara sugar, sugar sprinkles, or ground nuts
- In a stand mixer ﬁtted with the paddle attachment, cream the granulated sugar, butter, and shortening on medium-high speed for 3 minutes, until very light and ﬂuffy. Add the vanilla, salt, and egg and mix well. Gradually add the cake ﬂour, scraping down the bowl once or twice, and mix to make a stiff dough.
- On a ﬂoured work surface, form the dough into two logs 1 1/2 inches in diameter, rolling them ﬁrmly into a perfectly round shape. Wrap the logs in plastic wrap or waxed paper and chill for 2 hours or up to 1 week.
- When ready to bake, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Cut the logs crosswise into ¼-inch-thick slices and place 1 1/2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, until the cookies are ﬁrm and the bottoms are a light golden brown. Sprinkle with the Demerara sugar, sugar sprinkles, or ground nuts.
- Cool on the baking sheets set on wire racks for 2 minutes, then transfer the cookies to the racks to cool completely.
- Store the cookies in an airtight container at room temperature for up to 5 days until ready to serve.