Cue Up The Episode!

1. Make sure to listen to Seth Greenberg and his girlfriend Corinna on The Storied Recipe Podcast, Lessons From an Iconic NYC Bakery while you make his Sugar Cookie recipe!

Make The Recipe

1. Preheat oven to 325 degrees. Set rack in middle of oven.
2. Cream butter and sugar together. Please do not undercream. Depending on softness of butter, and temperature of room, this should take 6-12 minutes. Test between thumb and forefinger to ensure there are no crystals left in mixture. Cream until texture is silky smooth.
3. While creaming, sift the flour.
4. Add salt, incorporate.
5. Add vanilla, incorporate.
6. Add egg yolks one at a time, incorporate.
7. Stop and scrape down sides of mixing bowl, and beater blades.
8. Run mixer to incorporate fully.
9. Add sifted flour.
10. Mix on slow speed until bare patches appear on sides of mixing bowl (1-2 miuntes).
11. Remove from mixer. Turn out dough onto lightly floured surface. Kneed by hand until dough achieves a uniform smooth consistency.
12. Divide dough in half. Set one half of dough aside on lightly floured work surface. Cover with plastic wrap.
13. Using a long rolling pin, and two 3/16″-1/4″ thick guides (such as dowels) roll dough until uniform thickness.
14. Line two baking pans with parchment (1/2 sheet, 13″ x 18″).
15. Using your choice of cookie cutter, cut the cookies as closely together as possible (the size of the cutter ideally should be 2 1/2″ across at the widest point but any size will do).
16. Transfer your cutout cookies to a cookie sheet. Add scraps to reserved dough. Roll again and repeat until all dough is used.
17. Evenly apply a thin coat of melted butter on top of each cookie.
18. Liberally sprinkle sanded sugar or glitter on each cookie.
19. Bake one sheet at a time in 325℉/176.6℃ oven for 16-20 minutes or until golden brown around the edges.
20. Remove cookies from the oven. Set aside to cool. Eat and enjoy! (See Note 1)