Pillsbury Sugar Cookies (Sugar Cookie Dough)

15m
Serves 24
https://cookiesfordays.com/copycat-pillsbury-sugar-cookie/#recipe

Directions

  1. 1Cream together the margarine and granulated sugar for 2 minutes until light and fluffy.
  2. 2Add the egg, vanilla extract, and butter extract.
  3. 3Lightly mix until the egg is just combined.
  4. 4Scrape the sides of the bowl to incorporate all ingredients.
  5. 5Mix in the flour, baking powder, and salt.
  6. 6Mix until the dough comes together and has a soft, sticky texture.
  7. 7Turn the dough out onto a clean surface and knead a few times.
  8. 8Roll the dough into a long, skinny log.
  9. 9Slice the log into 1-inch cookies.
  10. 10Wrap the sliced log in plastic wrap and store in the fridge for up to 3 days or in the freezer for up to 3 months.
  11. 11When ready to bake, arrange the slices on a parchment-lined cookie sheet.
  12. 12If frozen, let the cookies thaw before baking.
  13. 13Bake at 350°F (180°C) for 7-12 minutes; wider cookies will take closer to 12 minutes.
  14. 14Cookies are ready when they start to spread and the edges crack slightly.
  15. 15Allow the cookies to cool on the pan for 5 minutes.
  16. 16Transfer the cookies to a wire rack to cool completely.

Ingredients

  • 1 cup margarine (80% vegetable oil) or can sub butter
  • 1.25 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 0.5 tsp butter extract
  • 2.5 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt

Equipment

stand mixerelectric hand mixerplastic wrapparchment lined cookie sheetwire rackwide mouth glasscircular cookie cutter

Tips

  • For a perfect round shape, use a wide mouth glass or circular cookie cutter around the cookie on the pan after baking and gently move it in circular motions.
  • To create the ridged Pillsbury look, lightly press the center of the cookie with the bottom of the glass.
  • To make the dough thicker, add more flour, but this will change the flavor.
  • An airtight container is important for storing both dough and baked cookies.

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