Growing Chefs! Ontario Easy Sugar Cookies

Easy Sugar Cookies

A super easy Sugar Cookie Recipe! Let your creativity go wild when decorating this tasty treat! The trick to the perfect sugar cookie…make sure to chill the dough for at least 30 minutes. Chilling the dough will make it easier to work with and better hold its shape.
2 dozen cookies
1 large egg1 teaspoon vanilla extract3/4 teaspoon salt1/2 lemon, zested1 teaspoon milk2 1/2 cups all-purpose flour1/4 teaspoon baking powder1/4 teaspoon baking soda1 cup granulated sugar1 1/4 cups unsalted butter, cut into 2 centimeter pieces
measuring spoonsmeasuring cupsraspbowls of various sizeswhiskspatulafood processorparchment paperbaking sheetrolling pincookie cutterswide metal spatulacooling rack

Get Organized!

Gather all of your ingredients and equipment before you get started!

Get Prepped!

Preheat oven to 300°F.

Whisk egg, vanilla, salt, and milk together in a small bowl.

Whisk flour, baking powder, and baking soda together in a second bowl.

Process sugar in the food processor until finely ground, about 30 seconds, add zest and pulse until well mixed.

Add butter and process until uniform mass forms and no large pieces of butter are visible, about 30 seconds, scraping down sides of the bowl as needed.

Add egg mixture and process until smooth and paste-like, about 10 seconds.

Add flour mixture and process until no dry flour remains but the mixture remains crumbly, about 30 seconds, scraping down sides of the bowl as needed.

Turn out the dough onto the counter and knead gently by hand until smooth, about 10 seconds.

Divide dough in half. Flour the work surface lightly and roll each piece of dough out to desired thickness.

Using a cookie cutter, cut dough into shapes. Transfer shapes to the prepared cookie sheet, spacing them about 12 inch apart.

Refrigerate until dough is firm, at least half an hour. (Rolled dough can be wrapped in plastic wrap and refrigerated for up to 5 days.)

Get Cooking!

Bake until cookies are lightly and evenly browned around the edges, 14 to 17 minutes, rotating the sheet halfway through baking.

Let cookies cool on a sheet for 5 minutes. Using a wide metal spatula, transfer cookies to a wire rack and let them cool completely.

Repeat cutting and baking with the remaining dough. (Dough scraps can be patted together, rerolled, and chilled once before cutting and baking.)