Classic Sugar Cookies

These sugar cookies are light and delicate – just how a perfect sugar cookie should be. The tender, buttery dough rolls out easily and can be cut into cookies in various shapes.

• Make sure all ingredients are at room temperature before you start, especially the butter, to achieve a well-mixed dough that will be easier to roll out.
• The dough for the sugar cookies can be made up to two days in advance. Store it in the refrigerator, well wrapped, and let it warm to room temperature for about 10 minutes before you start rolling.
• If you are using more intricate cookie cutters and want the cookies to hold their shape after cutting, leave them in the refrigerator for about 15 minutes before baking.
• After baking, instead of regular sugar, use colored sugar or sprinkle them with powdered sugar.
• For colorful sugar cookies, add food coloring to the dough when you add the flour.

• Using cake flour makes the cookies fluffier, but you can substitute it with pastry flour or all-purpose flour. It’s important to use 400 grams and sift the flour before use.
• Substitute part or all of the vanilla extract with almond or lemon extract.
• Sprinkle the sugar cookies with nutmeg, which will add a slightly spicy aroma and enhance their flavor.

• The butter in the recipe not only adds flavor but also contributes to the softness of the cookies by reducing gluten formation.
• Sugar not only sweetens the cookies but also creates a crispy texture and caramelizes during baking.
• Cake flour has a lower protein content, which makes the cookies softer and fluffier compared to all-purpose flour.
• Vanilla extract adds aroma and depth of flavor to the cookies without overpowering the other ingredients.