Sugar Cookies

These buttery, melt-in-your-mouth sugar cookies are a timeless favorite for any occasion.

  • Yield: 36 cookies
  • Prep Time: 15 min
  • Cook Time: 12 min


3g (3/4 tsp) baking powder
3g (1/2 tsp) sea salt, fine
1 egg (approx. 55g)
182g (13 tbsp) butter, unsalted, room temperature
283g (1 1/4 cups) sugar, super fine
8g (1 1/2 tsp) vanilla extract
100g (1/2 cup) sugar for coating


  1. Preheat the oven to 350°F .
  2. Measure and sift together the Caputo “00” Chef’s Flour, baking powder, and sea salt into a bowl.
  3. In a separate bowl, add the egg and vanilla extract.
  4. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar, then cream until light and fluffy. (In Kitchen Aid mixer, about 3 minutes on speed 1). Use a spatula to scrape the sides and bottom of the bowl.
  5. Add the egg and vanilla extract, and mix until emulsified. (In Kitchen Aid mixer, about 30 seconds on speed 1, scrape sides and bottom of bowl, mix for another 30 seconds on speed 1).
  6. Add the sifted flour, baking powder, and salt, and mix until fully combined. (In Kitchen Aid mixer, about 30 seconds on speed 1). Set aside.
  7. In a bowl, measure the sugar for coating the cookie dough.
  8. Using a #50 cookie scoop or similar, portion the cookies.
  9. Drop the cookie batter into the coating sugar and roll to cover.
  10. Place cookies on a parchment-lined baking sheet, evenly spaced apart, about 12-18 per pan.
  11. Place the pan in the center of the pre-heated oven and bake for 12-13 minutes.

Notes: Cookies made with Caputo flour benefit from resting between mixing and baking, 30-60 minutes. This is due to slower absorption of fats and liquids. Caputo flour also retains moisture longer after baking which means the cookies stay fresh longer.

Products Used In The Recipe

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About the Chef

Meet Chef Jesse Dodson

Chef Jesse Dodson

Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.

“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”

Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.