Sugar Cookie Recipe

Introduction

These classic sugar cookies are soft, buttery, and perfectly sweet—ideal for any occasion. Easy to make and versatile, they can be enjoyed plain or decorated with your favorite icing.

Ingredients

• 4 cups all-purpose flour (480g)
• ¾ teaspoon salt
• ¾ teaspoon baking powder
• 1 cup unsalted butter, softened (227g)
• 1 cup granulated sugar (200g)
• 2 large eggs
• 2 teaspoons vanilla extract

Instructions

1. Step 1: In a medium bowl, sift together the flour, salt, and baking powder.
2. Step 2: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
3. Step 3: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl, then beat in the vanilla extract.
4. Step 4: With the mixer running, gradually add the flour mixture and mix until fully combined. Divide the dough in half, shape into two disks, and wrap tightly with plastic wrap. Refrigerate for 2 hours or up to 2 days. If chilling longer than 2 hours, let the dough sit at room temperature for 15 to 30 minutes before rolling.
5. Step 5: Preheat the oven to 375°F (190°C).
6. Step 6: On a lightly floured surface, roll out one disk of dough to ¼-inch thickness. Use 2½-inch cookie cutters to cut out shapes. Re-roll scraps as needed.
7. Step 7: Place cookies 1 inch apart on non-stick or parchment-lined baking sheets.
8. Step 8: Bake one sheet at a time for 10 to 12 minutes, or until the edges just start to brown. Cool cookies on the pan for a few minutes, then transfer to a wire rack to cool completely. Decorate as desired.

Tips & Variations

• For extra flavor, add a teaspoon of almond extract or lemon zest to the dough.
• Use royal icing or colored sugar to decorate for festive occasions.
• Chilling the dough helps prevent spreading and improves texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container or freezer bag for up to three months. To reheat, warm briefly in a low oven or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to about ¼ teaspoon to prevent the cookies from becoming too salty.

How do I keep the cookies from spreading too much?

Make sure to chill the dough thoroughly before rolling and baking. Also, avoid too much butter or soft dough when shaping.

Sugar Cookie Recipe

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★★★★★

4.8 from 51 reviews

• Author: lilan
• Total Time: 2 hours 30 minutes (including chilling time)
• Yield: Approximately 36 cookies (2½-inch each) 1x

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Description

This classic Sugar Cookie recipe yields buttery, soft, and tender cookies with a perfect balance of sweetness. Easy to make and ideal for cutting into festive shapes, these sugar cookies are perfect for holiday baking or special occasions. The dough chills in the fridge for enhanced flavor and texture, then gets rolled out and baked until the edges are lightly golden.

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Ingredients

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Dry Ingredients

• 4 cups all-purpose flour (480g)
• ¾ teaspoon salt
• ¾ teaspoon baking powder

Wet Ingredients

• 1 cup unsalted butter, softened (227g)
• 1 cup granulated sugar (200g)
• 2 large eggs
• 2 teaspoons vanilla extract

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Instructions

1. Sift Dry Ingredients: In a medium bowl, sift together the flour, salt, and baking powder to ensure even distribution and avoid lumps.
2. Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed until the mixture is light and fluffy, approximately 2 minutes.
3. Add Eggs and Vanilla: Add the eggs one at a time while continuing to mix. Scrape down the sides of the bowl to incorporate everything evenly. Then beat in the vanilla extract.
4. Combine Dry and Wet Mixtures: With the mixer running on low speed, gradually add the sifted flour mixture and mix until the dough is fully combined and smooth.
5. Chill Dough: Divide the dough into two equal parts. Shape each into a disk, wrap tightly with plastic wrap, and refrigerate for 2 hours or up to 2 days. If chilling longer than 2 hours, allow the dough to sit at room temperature for 15 to 30 minutes before rolling so it softens slightly.
6. Preheat Oven: When ready to bake, preheat your oven to 375°F (190°C).
7. Roll Out Dough: On a lightly floured surface, roll the dough to a ¼-inch thickness. Use 2½-inch cookie cutters to cut out shapes. Re-roll leftover dough as needed to cut more cookies.
8. Arrange on Baking Sheet: Place the cookie cut-outs on non-stick or parchment-lined baking sheets, spacing them about 1 inch apart to prevent sticking.
9. Bake Cookies: Bake one sheet at a time for 10 to 12 minutes, or until the edges start to turn a light golden brown.
10. Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve them as is or decorate with royal icing for a festive touch.

Notes

• For best results, do not skip chilling the dough as it helps in rolling and prevents spreading during baking.
• If decorating with royal icing, ensure the cookies are completely cooled before applying.
• Use room temperature eggs and butter to achieve a smooth dough texture.
• Cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer storage.

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes per batch
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Sugar Cookie, Classic Cookies, Holiday Cookies, Cut Out Cookies, Vanilla Cookies, Soft Sugar Cookies