Homemade Sugar Cookie Dough for Chilling
If you've been searching for the perfect sugar cookie dough to recreate that delightful store-bought flavor, look no further! This homemade version is not only simple to make but also allows for customization. Ideal for various recipes, including a fantastic fruit pizza, this dough yields a buttery and sweet cookie that bakes to a perfect golden hue. With a quick prep time and the need to chill in the refrigerator, this dough is versatile and can be made ahead, keeping your baking stress-free. Enjoy the homemade goodness that elevates your desserts!
60
Servings
35
Calories
7
Ingredients
Ingredients
All-purpose flour
1 1/2 cups (measured and sifted)
Baking powder
1 1/2 teaspoons (sifted)
Salt
1/4 teaspoon (measured)
Sugar
1 cup (granulated)
Butter
1/2 cup (softened to room temperature)
Egg
1 (large, beaten)
Vanilla extract
1 teaspoon (pure or imitation)
Instructions
1
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
2
In a large mixing bowl, use a hand mixer on medium speed to beat the sugar and softened butter together until the mixture is light and fluffy, about 2 minutes.
3
Add the egg and vanilla extract to the sugar-butter mixture, mixing until fully incorporated.
4
Gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon until a cohesive dough forms.
5
Shape the dough into a log approximately 15 inches long and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours or up to 3 days for optimal flavor and texture.
6
When you're ready to bake, preheat your oven to 350°F (175°C).
7
Slice the chilled dough into 1/4-inch thick rounds using a sharp knife. Place them on ungreased baking sheets, reshaping any irregular edges into rounded cookies as necessary.
8
Bake in the preheated oven for 10 to 12 minutes, or until the cookies are lightly golden around the edges. Monitor closely to prevent over-baking.
9
Once baked, remove the sheets from the oven and let the cookies cool on the racks for about 1 minute before transferring them to wire racks to cool completely.
Nutrition Information
1.75
Fat
5.25
Carbs
0.33
Protein
Frequently Asked Questions
Frequently Asked Questions
What is this recipe for?
This recipe is for Homemade Sugar Cookie Dough for Chilling, which is designed to recreate the flavor of store-bought dough.
How many cookies does this recipe yield?
This recipe yields approximately 60 cookies.
What are the calorie counts per serving?
Each cookie contains 35 calories.
How long should the dough be chilled?
The dough should be refrigerated for at least 2 hours or up to 3 days for optimal flavor and texture.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking.
What are the primary ingredients?
The ingredients include all-purpose flour, baking powder, salt, sugar, butter, egg, and vanilla extract.
How much butter is required?
The recipe calls for 1/2 cup of butter, softened to room temperature.
Is the egg beaten?
Yes, the recipe requires 1 large, beaten egg.
How long do the cookies bake?
Bake the cookies for 10 to 12 minutes until the edges are lightly golden.
How thick should the dough rounds be sliced?
The chilled dough should be sliced into 1/4-inch thick rounds.
Can I use this dough for fruit pizza?
Yes, this dough is described as ideal for various recipes, including fruit pizza.
What is the fat content per cookie?
Each cookie has 1.75g of fat.
What is the protein content per serving?
Each cookie contains 0.33g of protein.
How much flour is needed?
The recipe uses 1 1/2 cups of all-purpose flour, measured and sifted.
How long should I beat the butter and sugar?
Beat the butter and sugar together for about 2 minutes until light and fluffy.
Should I grease the baking sheets?
No, the instructions specify placing the dough on ungreased baking sheets.
What is the carbohydrates content per serving?
Each cookie has 5.25g of carbohydrates.
How should the dough be shaped for chilling?
Shape the dough into a log approximately 15 inches long and wrap it tightly in plastic wrap.
How long should the cookies cool on the pan?
Let the cookies cool on the baking sheets for about 1 minute before moving them to wire racks.
What kind of vanilla extract should be used?
You can use 1 teaspoon of either pure or imitation vanilla extract.
Is there fiber in this recipe?
The nutritional data indicates the fiber content is null.
How much baking powder is used?
The recipe requires 1 1/2 teaspoons of sifted baking powder.
What tools are used to mix the dough?
A hand mixer is used for the wet ingredients, and a wooden spoon is used to incorporate the flour mixture.
Is the sugar granulated?
Yes, the recipe uses 1 cup of granulated sugar.
What should I do if the edges of the sliced rounds are irregular?
Reshape any irregular edges into rounded cookies as necessary before baking.
What is the total number of ingredients?
There are 7 ingredients in this recipe.
How much salt is included?
The recipe calls for 1/4 teaspoon of measured salt.
What color should the cookies be when done?
They should be baked until they are a perfect golden hue, specifically lightly golden around the edges.
Is this recipe suitable for making ahead?
Yes, the dough can be made ahead and kept in the refrigerator for up to 3 days.
What speed should the hand mixer be set to?
The hand mixer should be set to medium speed for beating the sugar and butter.