Paula Deen Sugar Cookie Recipe

Paula Deen sugar cookie recipe is a soft, buttery cut-out cookie with real vanilla and butter that mixes in 10 minutes and bakes in under 10 more. Save this easy holiday sugar cookie recipe for Christmas, Easter or the church supper table, because it works with any cookie cutter you own.

Cream the butter and sugar until it looks light and fluffy, because that is what gives these cookies their tender bite. Rush it and the dough turns dense and the cookies bake up tough.

Paula's dough makes a big batch with 7 cups of flour, so it is easy to prep ahead and chill until you are ready to roll. Let it come back to room temperature first, and it rolls out smooth instead of cracking at the edges.

Paula Deen Sugar Cookie Recipe

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

380

kcal

Soft, buttery dough rolls out clean and holds a sharp edge when cut into stars, hearts or trees. They bake just until the edges turn golden, so the centers stay tender.

Ingredients

• 2 cups Butter
  

• 2¼ cups sugar
  

• 1 Tablespoon baking powder
  

• 1 Tablespoon vanilla extract
  

• 1 teaspoon salt
  

• 2 large eggs
  

• 7 cups all purpose flour
  

Directions

• Preheat the oven: Preheat the oven to 350°F and line a cookie sheet with parchment paper. That way the first batch can go in as soon as the dough is cut.
• Cream butter and sugar: Beat 2 cups butter and 2¼ cups sugar together in a large bowl until light and creamy. Then add 2 large eggs and 1 tablespoon vanilla extract and mix until everything is combined.
• Mix the dry ingredients: Whisk 7 cups all purpose flour, 1 tablespoon baking powder and 1 teaspoon salt together in a separate bowl. This spreads the baking powder evenly, so every cookie puffs the same.
• Combine the dough: Add the dry mixture to the wet mixture slowly, mixing as you go. Stop once the flour disappears and you have a soft dough.
• Roll and cut: Roll the dough out by hand on a floured surface, then cut it into shapes with your cookie cutters. Place the cookies on the parchment lined cookie sheet.
• Bake the cookies: Bake for 7 to 10 minutes at 350°F. They are done when the edges turn slightly brown.
• Chill ahead if needed: If you are prepping the dough beforehand, chill it in the fridge. Bring it back to room temperature before rolling so it does not crack.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Ateco 11-piece round cutter set, Reynolds unbleached parchment paper, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I have to chill the dough before rolling it out?

The recipe does not require it, so you can roll and cut right after mixing. Chilling is only for when you want to make the dough ahead, and then you let it come back to room temperature before rolling.

How do I keep sugar cookies from spreading?

Use cold, well-measured ingredients and do not overbake them. If your kitchen is warm and the dough feels soft, set the cut cookies in the fridge for 10 minutes. Then bake them straight from the cold.

How should I store the baked cookies?

Let them cool completely, then keep them in an airtight container at room temperature. They are best within a few days, and I would not stack frosted ones until the icing sets.

Can I make the dough ahead of time?

Yes, the recipe says you can chill the prepared dough in the fridge. Let it sit out until it is soft enough to roll, because cold dough cracks and tears.

What is the most common mistake with cut-out sugar cookies?

Overbaking is the big one, since these should only be slightly brown on the edges. Pull them out when the edges just turn golden, and they will firm up as they cool on the pan.