Family Celebrations with The Cake Boss Recipe: Sugar Cookies

Buddy Valastro is the star of the hit TLC series Cake Boss and Next Great Baker and author of the New York Times bestsellers Cake Boss and Baking with the Cake Boss, as well as Cooking Italian with the Cake Boss. He is owner of Carlo's Bake Shop in Hoboken and the Cake Boss factory in Jersey City, which supplies stores around the country. Buddy lives with his wife and four children in New Jersey.

sugarcookies_400Impress your guests with this traditional, crowd-pleasing sugar cookie recipe from Family Celebrations with the Cake Boss.

{ MAKES 8 TO 10 FOOTBALL COOKIES; 10 TO 12 ROUND COOKIES }

This is a good, everyday recipe for sugar cookies. You can eat them plain, or decorate them for a wide variety of themes and occasions.

1½ sticks unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour, plus more for rolling
1 teaspoon baking powder
Pinch kosher salt

Family Celebrations with the Cake Boss: Recipes for Get-Togethers Throughout the Year

Family Celebrations with the Cake Boss: Recipes for Get-Togethers Throughout the Year

by Buddy Valastro

  • Get Family Celebrations with the Cake Boss: Recipes for Get-Togethers Throughout the Year
  • Get Family Celebrations with the Cake Boss: Recipes for Get-Togethers Throughout the Year
  • Get Family Celebrations with the Cake Boss: Recipes for Get-Togethers Throughout the Year
  • Get Family Celebrations with the Cake Boss: Recipes for Get-Togethers Throughout the Year

1. In the bowl of a stand mixer, cream the butter and sugar on medium-high speed until the butter appears light and fluffy. Scrape down the sides of the bowl and add the egg and vanilla extract; beat to incorporate.

2. In a separate bowl, combine the flour, baking powder, and salt. Working in two batches, add the dry ingredients to the butter mixture on low speed and mix until a dough just forms. Turn the dough onto a piece of plastic wrap and shape into a disk; tightly wrap and refrigerate until firm, 1 to 2 hours.

3. Position a rack in the center of the oven and preheat the oven to 375ºF. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out half the dough at a time into a thin disk. Use cookie cutters to cut the cookies into the desired shapes (3½-inch circles for baseballs, basketballs, and tennis
balls; a 5-inch-long football or oval cutter for football season). Repeat with the remaining dough half. (Re-roll dough scraps only once.) Transfer the cookies to the prepared baking sheets and place the sheets in the refrigerator for 15 minutes before baking.

4. Bake until cooked through and lightly golden on the edges, 8 to 10 minutes. Transfer to a rack to cool. (If icing or decorating the cookies, wait until they are completely cooled.)

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