Classic Vanilla Sugar Cookies

Recipe Note

★ Refrigerating dough for 12-24 hours prior to cutting/baking will improve both the texture and flavor of your cookies.

★ For perfect shapes every time only cut dough when it’s cold! This is especially important for shapes like circles.

★ Roll your dough on parchment paper straight from the mixer! I like to roll into 1/4" sheets and stack them (with plastic wrap in between layers) on a cookie sheet that fits in my fridge. Make sure you wrap the top layer as well! Then I refrigerate until I'm ready to cut out shapes. This means never having to roll out rock-hard cold dough! After cutting your shapes, re-roll your soft dough scraps on parchment paper, place on baking sheet, and refrigerate again.

★ To help cookies hold their shape, freeze them for at least 15 minutes prior to baking (or up to several weeks if tightly sealed). This is a great “make ahead” time saver when making large batches of cookies. There's no need to defrost prior to baking - put them straight from the freezer and into the oven and bake for the same amount of time.

★ For even baking use our Pink Perforated Silicone Baking Mat

★ This recipe anticipates the use of flour when rolling out your cookies, therefore your cookies won't be dry from using flour to roll them out.