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