Sugar Cookies – The Science of Refrigeration
Sugar Cookies – The Science of Refrigeration is a easy American recipe that serves 24. 120 calories per serving. Recipe by Half Batch Baking on YouTube.
Prep: 2 hrs 15 min | Cook: 12 min | Total: 2 hrs 42 min
Cost: $4.32 total, $0.18 per serving
Ingredients
- 1 cup Unsalted Butter (softened but still cool, cut into cubes)
- 1 cup Granulated Sugar (fine white sugar)
- 1 Large Egg (room temperature)
- 2 teaspoons Pure Vanilla Extract (prefer high‑quality)
- 2.5 cups All‑Purpose Flour (sifted)
- 1 teaspoon Baking Powder (fresh for best rise)
- ½ teaspoon Salt (kosher or table salt)
Instructions
Prepare Ingredients
Measure all ingredients, soften butter, and pre‑heat the oven to 350°F (177°C).
Time: PT5M
Temperature: 350°F
Cream Butter and Sugar
In the mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes.
Time: PT5M
Add Egg and Vanilla
Add the egg and vanilla extract; beat for another 2 minutes until fully incorporated.
Time: PT2M
Combine Dry Ingredients
In a separate bowl, whisk together the sifted flour, baking powder, and salt.
Time: PT3M
Mix Wet and Dry
Gradually add the dry mixture to the butter mixture on low speed; mix just until a cohesive dough forms.
Time: PT5M
First Refrigeration (Dough)
Cover the dough with plastic wrap and refrigerate for 1 hour. This solidifies the fat and lets gluten relax.
Time: PT1H
Roll and Cut
On a lightly floured surface, roll the dough to ¼‑inch thickness. Use cookie cutters to cut shapes.
Time: PT15M
Second Refrigeration (Cut‑outs)
Place cut‑out cookies on a parchment‑lined sheet, cover loosely, and refrigerate for 30 minutes before baking. This step creates the classic snap.
Time: PT30M
Bake
Bake the chilled cookies in the pre‑heated oven for 10‑12 minutes, or until the edges are just lightly golden.
Time: PT12M
Temperature: 350°F
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Time: PT15M
Nutrition Facts
- Calories
- 120
- Protein
- 1 g
- Carbohydrates
- 16 g
- Fat
- 5 g
- Fiber
- 0 g
Dietary info: Vegetarian
Allergens: Gluten, Eggs, Dairy
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine (use same amount)
- Instead of Granulated Sugar: Superfine sugar
- Instead of Large Egg: Egg white (use 2)
- Instead of Pure Vanilla Extract: Vanilla bean paste (1 tsp)
- Instead of All‑Purpose Flour: Bread flour (same amount)
- Instead of Baking Powder: Baking soda (¼ tsp) + cream of tartar (½ tsp)
- Instead of Salt: Sea salt (same amount)
Equipment Needed
- Mixing Bowl
- Electric Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Sifter or Fine Mesh Strainer (optional)
- Rolling Pin
- Cookie Cutters
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Cooling Rack
- Refrigerator
Critical Steps — Do Not Skip
- First Refrigeration (Dough)
- Second Refrigeration (Cut‑outs)
- Bake
Chef Tips from the Video
- Use a light dusting of flour on the rolling pin to prevent sticking without adding excess flour to the dough.
- For uniform size, press the cutter straight down without twisting.
Troubleshooting
Cookies spread too much
Chill the dough longer (2‑3 hours) and ensure butter is cold.
Cookies are too hard after baking
Reduce chilling time of cut‑outs or bake 1‑2 minutes less.
No snap, cookies are chewy
Refrigerate cut‑outs for at least 30 minutes and bake until edges are lightly golden.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies in a zip‑top bag for up to 3 months; thaw at room temperature.
Room temperature: Best consumed within 2 days for optimal texture.
Make-Ahead Tips
- The dough can be refrigerated up to 24 hours before rolling; cut‑outs can be frozen raw and baked from frozen.
Last updated: August 20, 2026
