Alton Brown Sugar Cookie
Alton Brown’s sugar cookies are the ultimate no-spread sugar cookie recipe—perfect for decorating and celebrating any holiday or occasion. They bake up soft, sturdy, and keep their shape like a dream!
- Prep time
- 15 min
- Cook time
- 9 min
- Yield
- 36 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cup all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 cup butter (unsalted, softened)
- 1 cup granulated sugar
- 1 egg large
- 1 tbsp milk
- 2 tbsp powdered sugar
Instructions
- 1
In a medium-sized bowl whisk together flour, baking powder and salt.
- 2
Using a stand mixer, whisk butter and sugar until creamed and light yellow in color.
- 3
Add egg and milk to the butter mixture and mix until incorporated.
- 4
Put mixer on low speed, then gradually add flour mixture, and beat until dough pulls away from the side of the bowl.
- 5
Place dough on a sheet of parchment paper and work into a ball.
- 6
Divide the dough in half, roll into a ball and press flat into a thick disc.
- 7
Wrap each half in parchment paper and refrigerate for 2 hours.
- 8
Preheat oven to 375ºF.
- 9
Sprinkle flat work surface with powdered sugar and place on disc of dough on top.
- 10
Rub rolling pin with powdered sugar and roll out dough until 1/4-inch thick.
- 11
Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 mins. to chill.
- 12
If dough is sticky, roll dough between two sheets of parchment paper or two silicone baking mats.
- 13
Cut dough into desired shape, place at least 1-inch apart on greased baking sheet, parchment paper or silicone baking mat.
- 14
Bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges.
- 15
Let sit on baking sheet for 2 minutes after removal from oven and then transfer using a small spatula to a cooling rack.
- 16
Serve as is or decorate with royal icing. Store in airtight container for up to 1 week.