Want to bake perfect sugar cookies at home? Ina Garten Sugar Cookie Recipe is your answer. These cookies are buttery, crispy, and absolutely delicious.
The Ina Garten sugar cookie recipe uses simple ingredients. You probably have them in your kitchen already. This recipe makes cookies that melt in your mouth.
Kids and adults both love these treats. Learning how to make Ina Garten sugar cookies is easy. Even beginners can master this recipe quickly.
Let’s discover the ingredients for Ina Garten sugar cookies together. Get ready to bake the best cookies ever!
When I First Discovered Ina Garten Sugar Cookies
I found this recipe five years ago. My neighbor shared it at a bake sale. The cookies looked so pretty and golden. I took one bite and fell in love.
The texture was perfectly crisp on the edges. The center stayed soft and tender. I asked for the recipe immediately.
She told me it was Ina Garten’s famous version. I’ve been making them every holiday since. My family requests these cookies constantly now.
Equipment List
- Large mixing bowl
- Measuring cups and spoons
- Hand mixer or stand mixer
- Rolling pin
- Cookie cutters
- Parchment paper
- Baking sheets
- Cooling rack
Ingredients You Need for Ina Garten Sugar Cookies
- 3/4 pound unsalted butter (room temperature)
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- Colored sugar for decorating (optional)
Step-by-Step Guide
- Let butter sit at room temperature first.
- Beat butter and both sugars until fluffy.
- This takes about 3 minutes of mixing.
- Add vanilla extract and mix well.
- Combine flour and salt in another bowl.
- Mix them together with a whisk.
- This ensures even distribution throughout.
- Add flour mixture to butter mixture slowly.
- Mix on low speed until combined.
- Don’t overmix the dough at all.
- The dough should come together nicely.
- Divide dough into two flat disks.
- Wrap each disk in plastic wrap tightly.
- Refrigerate for at least one hour.
- Cold dough is easier to roll out.
- Preheat your oven to 350°F now.
- Roll dough on floured surface to 1/4 inch.
- Cut shapes with your favorite cookie cutters.
- Place cookies on prepared baking sheets.
- Bake for 10-12 minutes until edges turn golden.
- Centers should look slightly underdone still.
- Let cookies cool on sheet for 5 minutes.
- Transfer to cooling rack to finish cooling.
Tips to Make the Best Ina Garten Sugar Cookies
- Use real butter, never margarine substitutes.
- Room temperature butter creams better with sugar.
- Don’t skip the chilling step at all.
- Cold dough prevents cookies from spreading too much.
- Roll dough between parchment paper sheets.
- This prevents sticking without extra flour.
- Rotate baking sheets halfway through baking time.
- This ensures even browning on all cookies.
- Store cooled cookies in airtight containers.
- They stay fresh for one whole week.
FAQs about Ina Garten Sugar Cookies
Q: Can I freeze the cookie dough?
A: Yes, freeze dough for up to 3 months. Thaw overnight in refrigerator before rolling. This makes advance preparation super easy.
Q: Why are my cookies spreading too much?
A: Your butter was probably too warm. Always chill dough before baking cookies. Use cold baking sheets for each batch.
Q: Can I decorate these cookies with icing?
A: Absolutely, these cookies are perfect for decorating! Let cookies cool completely before adding icing. Royal icing works beautifully on these treats.
Q: How do I make cookies softer?
A: Bake for slightly less time than recommended. Remove when edges just barely turn golden. Underbaking keeps centers soft and chewy.
Q: Can I use salted butter instead?
A: You can, but reduce added salt by half. Unsalted butter gives you better flavor control. I always recommend using unsalted butter.
Final Thoughts
The Ina Garten sugar cookie recipe never disappoints. These cookies are perfect for any occasion. They’re simple enough for weeknight baking sessions.
Yet special enough for holiday gift giving. Master this recipe and you’ll bake confidently. Your friends will ask for the recipe constantly.
Start baking these delicious cookies today. You won’t regret trying this amazing recipe!
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Ina Garten Sugar Cookie Recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Hand mixer or stand mixer
- Rolling Pin
- Cookie cutters
- Parchment paper
- Baking sheets
- Cooling rack
Ingredients
- 3/4 pound unsalted butter room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- Colored sugar for decorating optional
Instructions
- Let butter sit at room temperature first.
- Beat butter and both sugars until fluffy.
- This takes about 3 minutes of mixing.
- Add vanilla extract and mix well.
- Combine flour and salt in another bowl.
- Mix them together with a whisk.
- This ensures even distribution throughout.
- Add flour mixture to butter mixture slowly.
- Mix on low speed until combined.
- Don’t overmix the dough at all.
- The dough should come together nicely.
- Divide dough into two flat disks.
- Wrap each disk in plastic wrap tightly.
- Refrigerate for at least one hour.
- Cold dough is easier to roll out.
- Preheat your oven to 350°F now.
- Roll dough on floured surface to 1/4 inch.
- Cut shapes with your favorite cookie cutters.
- Place cookies on prepared baking sheets.
- Bake for 10-12 minutes until edges turn golden.
- Centers should look slightly underdone still.
- Let cookies cool on sheet for 5 minutes.
- Transfer to cooling rack to finish cooling.
Notes
- Use real butter, never margarine substitutes.
- Room temperature butter creams better with sugar.
- Don’t skip the chilling step at all.
- Cold dough prevents cookies from spreading too much.
- Roll dough between parchment paper sheets.
- This prevents sticking without extra flour.
- Rotate baking sheets halfway through baking time.
- This ensures even browning on all cookies.
- Store cooled cookies in airtight containers.
- They stay fresh for one whole week.