Fool Proof Rolled Sugar Cookie

These are the best, simplest rolled sugar cookies I have ever made. The dough comes together quickly, rolls out like a red carpet, and can be reworked and refrigerated multiple times. Perfect for the holidays, or any days.

Wish you had an awesome cookie cutter for any occasion? Check out this post to learn how to make your own!

Fool Proof Rolled Sugar Cookies

  • 3/4 cup butter, soft
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2.5 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

Preparation:

1. Sift flour, baking powder and salt in a large bowl.

2. Cream butter and sugar together until light and fluffy. (Need some clarifications about this step? Go here > Creaming Method for a tutorial.)

3.  Add eggs one at a time, beating well after each addition and making sure to scrape the bottom and sides of the bowl often.

4. Beat on high speed for 2 minutes before adding half of the dry ingredients.  Beat on high for 30 seconds, scrape the sides of the bowl, and beat on high for another 30 seconds. Add the rest of the flour and repeat until dough is consistent.

5. To prepare dough for cookie cutters, tightly wrap and refrigerate for at least an hour, then roll out on well floured surface.

6. Preheat oven to 350 degrees and bake for 6-8 minutes (or longer, depending on the thickness/size). Cool completely before icing.

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Fool Proof Savory Pie Crust

Quick, easy and fool proof pie crust. It’ll be deliciously flaky and sturdy enough for your heaviest fillings.  Savory pies generally don’t need a second crust, so note that this recipe makes one 9″ pie crust.

  • 1.5 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 2 Tbs butter, chilled and cubed
  • 1 tsp vinegar
  • 1/4 cup cold water

Preparation

1. Sift flour and salt together in large bowl. Add shortening and butter.

2. “Cut” the fat into the dry ingredients with a small spatula or knife. Don’t use your hands or any warm utensil that might melt the shortening.

Once you have broken up and evenly distributed the fat, it should look like this:

3. Add the cold water and vinegar to the bowl and knead with your hands until the dough forms a ball. Ez as that! If you’re using it right away, turn out onto a well floured surface to roll out.

5. Trim the excess from the lip of the pan with a sharp knife and patch any gaps with the extra dough. Make sure to work quickly here so as not to melt the shortening.

Now, if you’d like, you can learn How to Crimp and Flute a Pie Crust to make your crust looks like this:

Fool Proof Sweet Pie Crust

After testing and reworking several pie crust recipes, I finally decided upon this one. The vinegar really helps produce a flakier pie crust because the acid prevents long gluten strands from accumulating. This is the perfect sweet pie crust. Easy to roll out and form, deliciously flaky and aromatic.

Fool Proof Sweet Pie Crust (yields two approximately 9″ pie crusts)

  • 3 cups flour
  • 1 Tbs powdered sugar
  • 1/2 cup shortening
  • 1/4 cup butter, chilled and cubed
  • 1 tsp salt
  • 1 egg
  • 2 tsp vinegar
  • 1/4 cup cold water

Preparation:

1. Sift flour, powdered sugar, and salt together in a large bowl. Add shortening and cubed butter. Use the biscuit method to combine the fats into the flour until pea sized lumps appear.

2. In a separate bowl, whisk egg with water and vinegar until consistent.

3. Pour liquids over flour mixture and stir until just incorporated, being careful not to overwork the dough.

4. Chill the dough for fifteen minutes in the fridge before turning it out onto a well floured surface. Roll the dough into any shape and thinness you desire.

If you’re making a pie with an unbaked crust, chill the dough while you prepare the filling to prevent the butter from softening prematurely. Fill and bake in the bottom third of the oven with the edges covered in tin foil for the first fifteen minutes of baking. For double crust pies, cover the entire top with perforated tin foil (to let out some of the steam) for the first twenty minutes of baking.

If your recipe calls for a pre-baked pie crust (AKA blind baked pie crust, often recommended for moisture rich pies), form the dough into the proper shape and bake at 350  for 15-20 minutes or until it becomes a light, golden color. Cool crust to room temperature before filling. Brush crust with egg wash before final baking to help prevent the crust from crisping too quickly.