Sandra Alton Brown Sugar Cookies are a crisp yet tender dessert popular for their sturdy structure that holds shapes perfectly for decorating. Ideally, the dough should be rolled out in confectioners’ sugar rather than flour to prevent the cookies from becoming tough and dry.
Alton Brown Sugar Cookies Ingredients
- 3 cups all-purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, beaten
- 1 tbsp milk
- Powdered sugar (confectioners’ sugar), for rolling out the dough
How To Make Alton Brown Sugar Cookies
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Sifting is important here to ensure the baking powder is evenly distributed for a uniform rise. Set aside.
- Cream butter and sugar: Place the softened butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture is light in color and fluffy. This usually takes about 3–5 minutes.
- Add wet ingredients: With the mixer running on low, add the beaten egg and the tablespoon of milk. Mix until just combined. Scrape down the sides of the bowl to ensure everything is incorporated.
- Combine the dough: Gradually add the sifted flour mixture to the wet ingredients. Mix on low speed just until the dough pulls away from the sides of the bowl. Do not overmix, or the gluten will develop and make the cookies tough.
- Chill the dough: Divide the dough in half. Wrap each half in wax paper or plastic wrap. Refrigerate for at least 2 hours. This step creates the necessary structure for the cookies to hold their shape in the oven.
- Roll and cut: Preheat the oven to 375°F (190°C). Sprinkle a clean work surface with powdered sugar (not flour). Remove one portion of dough from the fridge. Roll out the dough to ¼-inch thickness. Use cookie cutters to cut out shapes and transfer them to a parchment-lined baking sheet or a silicone mat.
- Bake and cool: Bake for 7–9 minutes, or until the cookies are just beginning to turn golden around the edges. Rotate the baking sheet halfway through for even cooking. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before icing.
Recipe Tips
- Rolling in powdered sugar: This is Alton’s top tip. Rolling dough in flour adds extra gluten and dries out the cookie. Rolling in powdered sugar adds a tiny bit of sweetness and keeps the dough tender without sticking.
- Chilling is mandatory: If you skip the 2-hour chill, the butter will be too warm, and the cookies will spread into undefined blobs in the oven. If the dough gets too soft while cutting, pop it back in the fridge for 10 minutes.
- Re-rolling scraps: You can re-roll the scraps, but try to do it only once. The more you work the dough, the tougher the cookies become.
- Room temperature butter: Ensure the butter is soft but not melting. If it looks oily, it’s too warm. It should yield to thumb pressure but hold its shape.
What To Serve With Alton Brown Sugar Cookies
These cookies are a blank canvas for toppings or simple enjoyment.
- Royal Icing: The classic hard-setting icing for decoration.
- Buttercream Frosting: For a softer, sweeter finish.
- Hot Cocoa: Perfect for dipping.
- Sprinkles: Add before baking if not icing them.
How To Store Alton Brown Sugar Cookies
- Store: Keep baked (undeorated) cookies in an airtight container at room temperature for up to 1 week.
- Freeze (Dough): Wrap the dough disks tightly and freeze for up to 3 months. Thaw in the fridge overnight before rolling.
- Freeze (Baked): Baked cookies freeze well for up to 3 months. Decorate after thawing.
Alton Brown Sugar Cookies Nutrition Facts
- Calories: 140kcal
- Protein: 2g
- Carbohydrates: 18g
- Fat: 7g
- Saturates: 4g
- Sugar: 9g
- Salt: 0.1g
Nutrition information is estimated per cookie (based on 24 cookies).
FAQs
Why did my cookies lose their shape?
The dough was likely too warm when it went into the oven. If your kitchen is hot, place the baking sheet with the cut-out cookies in the fridge for 10 minutes before putting them in the oven to firm up the butter.
Can I make the dough a day ahead?
Yes, you can keep the dough in the refrigerator for up to 3 days before rolling and baking. If it’s too hard to roll, let it sit on the counter for 10 minutes to soften slightly.
Is this a soft or crispy cookie?
This recipe produces a cookie that is crisp on the edges and slightly soft in the center. If you roll them thinner, they will be crispier; thicker (3/8 inch) will be softer.
Alton Brown Sugar Cookies Recipe
Description
The definitive cut-out sugar cookie recipe that uses powdered sugar for rolling to ensure a tender, melt-in-your-mouth texture that holds its shape.
Ingredients
Instructions
- Sift flour, baking powder, and salt.
- Beat butter and sugar until fluffy.
- Add egg and milk; mix well.
- Gradually mix in flour until combined.
- Chill dough for 2 hours.
- Roll out in powdered sugar to ¼-inch thick.
- Cut shapes and place on parchment-lined sheet.
- Bake at 375°F for 7–9 minutes.
- Cool on rack.
Notes
- Using powdered sugar instead of flour to roll out the dough prevents the cookies from absorbing excess flour, which causes toughness and a dry texture.
- Rotating the baking sheet halfway through the cooking time ensures that the cookies bake evenly and prevents the ones in the back of the oven from burning.
- If you plan to decorate these with royal icing, let them cool completely (for at least an hour) to prevent the icing from melting or running off the warm cookie.
Alton Brown Sugar Cookies Recipe
