I have been making sugar cookies my entire life. They have always been ok, tasting good, but spreading a ton. Sugar cookies are a canvas, used as a base for beautiful designs or a pile of frosting. Typically, they are not used for both. I would like to explore using sugar cookies for both, finding a way to make delicious buttercream frosting look exceptional. To get to great looking buttercream designs, I had to get a cookie that retained it’s shape, and it’s here!! These cookies are perfect, they stay flat, they don’t spread and it is heavenly.
1 1/4 cup sugar
3/4 cup butter (cold)
Pulse in food processor until almost fully mixed.
Add in eggs one at a time and mix well after each addition.
1 tsp. vanilla
1 tsp. salt
Mix in to batter.
3 cups flour
Add in 2 cups and pulse to combine, then add in final cup, mix until just combined. You may need to mix by hand towards the end so that all the flour can be fully incorporated.
Form dough into a disk and wrap tightly in plastic wrap. Set aside to chill in the fridge for at least 3 hours.
Turn oven to 375*
Roll into 1/4″ thickness, using plenty of flour to prevent sticking. Cut out shapes and reroll dough until all the dough has been used.
Bake for 12 minutes, until edges just barely start to brown.