Sugar Cookies! (the kind you roll out)
Are you looking for the perfect vanilla sugar cookie, one that can stand up to a detailed cookie cutter (those darn butterflies)!, taste sweet but not too sugary and hold up a couple of days while you experiment with royal icing? We’ve got it covered! This traditional French Pate Sucree doubles as a lovely, buttery press-in tart crust and can be frozen for months.Print Recipe Pin Recipe
- 12 ounces Butter 350g
- 3/4 cup Sugar 150g
- 2 tsp Vanilla extract
- 2 tsp Salt
- 2 Eggs
- 3-3/4 cups Flour +2 Tbsps, 500g
- Cream the butter and sugar together in the bowl of a stand or hand-held mixer until light and fluffy (about 3 minutes if you start with cold butter).
- Add the eggs, vanilla and salt and mix until smooth. Add the flour and mix until just combine
- Take two large pieces of parchment paper and divide the dough in half, placing each dough half on top of the paper. Top each dough with another piece of parchment and press down a bit.
- Take a rolling pin (or wine bottle if you don’t have one) and roll the dough out to the thickness you desire (we like about 1/4″ thick, but thicker is good too) between the sheets of parchment. Place each flattened dough on a cookie sheet and freeze for at least one hour (or up to several months)!
- Preheat the oven to 350F. Once the dough is cold and solid, grab your cookie cutters and cut the cookies out (waiting a few minutes if the dough cracks from being too cold) and place them on a parchment-paper lined cookie sheet. Bake until the edges are just starting to get golden. Let them cool on the cookie sheets before removing.