1/2 Photos of Basic Sugar Cookie Dough from Good Housekeeping
1 hr 30 mins
Chef #697152's Note:
This is an easy, low sugar recipe from Nov 07 Good Housekeeping Magazine. I used it for my rolled cut cookies as well as the base dough for my snowball cookies.
My Private Note
Units: US | Metric
- 1On waxed paper, combine flour, baking soda, and salt.
- 2In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla, beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. **This recipe calls for butter with no substitutions because the butter not only gives the best flavor, but also makes the dough more manageable. Margarines and spreads are too soft to produce a dough that can be rolled easily.
- 3Cover with plastic wrap; refrigerate 1 hour for easier handling.
- 4Heat oven to 400*.
- 5Lightly flour your rolling surface, roll out 1/3 of the dough at a time. Keep remaining dough refrigerated.
- 6Place cut cookies about an inch apart on ungreased cookie sheets.
- 7Bake 5 to 9 minutes or until edges are lightly golden brown. Remove immediately from cookie sheets place onto cooling racks.
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Nutritional Facts for Basic Sugar Cookie Dough from Good Housekeeping
Serving Size: 1 (778 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 70.9
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 2.3 g
- Cholesterol 13.9 mg
- Sodium 45.6 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 0.1 g
- Sugars 3.0 g
- Protein 0.8 g