If the thought of rolling and cutting out cookies has ever intimidated you, this sugar cookie recipe is your ticket to success! This is the best sugar cookie recipe because the dough mixes together quickly with just 7 simple ingredients that are probably already in your pantry, and it’s just firm enough to make it really easy to cut out into fun shapes.
Serve these easy sugar cookies fresh out of the oven or frost, dip or drizzle in chocolate, or pipe icing on top to decorate them. This cut-out cookie recipe works well with cookie cutters of all shapes and sizes, and the cookies are smooth and hold their shape, making them ideal for use with my recipe for royal icing or my super easy sugar cookie icing. You can also keep the cut-out process super simple and make a fleet of symmetrical cookies using just a biscuit cutter. For more easy cookie recipes, try my snickerdoodle cookies recipe, peanut butter cookies recipe, or shortbread cookies recipe.
What You Need to Make This Recipe
Butter – this recipe has the best results when it is made with softened unsalted butter. This will help the cookie dough blend smoothly, and the butter will firm slightly during refrigeration, making the dough easy to work with. Unsalted butter is always best for baking because it allows you to control the sodium by adding the desired amount of salt.
Sugar – I use white granulated sugar for this recipe for firmer sugar cookies, perfect for decorating. White sugar adds sweetness, blends smoothly with the butter, helps the sugar cookies turn lightly golden brown, and gives that classic sugar cookie look. If you want chewy sugar cookies, swap half of the granulated sugar for brown sugar.
Vanilla Extract – for that classic flavor, pure vanilla extract or vanilla bean paste adds a tiny bit of color and warm flavor to this recipe. You can also add flavorings to the dough, such as almond extract, citrus zest, or peppermint extract for a variation on the classic.
How to Make Sugar Cookies
1. In a medium bowl, sift together the all-purpose flour, salt, and baking powder.
2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, while mixing. Scrape down the sides of the bowl. Beat in the vanilla.
3. With the mixer running, gradually add in the flour mixture with a measuring cup or large spoon and mix until everything is well incorporated.
4. Divide the dough in half, shape it into two disks, and tightly wrap it in 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 or until slightly softened before rolling out.
5. Preheat the oven to 375 degrees Fahrenheit. Roll the dough on a lightly floured surface to ¼-inch-thickness.
6. Cut out shapes using 2½-inch cookie cutters. Re-roll as needed for more cookies. Place the cut-outs on a non-stick baking sheet or parchment paper or silicone mat lined cookie sheet 1 inch apart. Bake for 10 to 12 minutes or until the bottom edges start to turn brown. Let cool for a few minutes on the pan then transfer to a wire rack and cool completely. Serve plain or decorate with royal icing.
Pro Tips For Making This Recipe
- Don’t skip sifting. Sifting the flour, salt, and baking soda is essential! Sifting will break up any lumps in your flour or baking soda and give the dry ingredients a uniform texture for smooth dough and cookies that are slightly fluffy.
- Adjust baking time if needed. Cookies will slightly brown on the bottom and edges, so watch cookies carefully beginning at the 8-minute mark and remove them once you see the tasty golden brown edges form.
- Cool cookies before decorating. Whether you are drizzling with chocolate, frosting with sweet buttercream, dusting with powdered sugar, or using royal icing for intricate designs, allow the cookies to cool to room temperature before decorating. Decorations will adhere the best to cooled cookies.
- Personalize with any cookie cutter. Cookie dough can be cut into any shape or size with cookie cutters. If you use a variety of cutters, be sure to bake similarly sized cookies together so that smaller cookies don’t burn.
Frequently Asked Questions
Leftover baked cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze baked, undecorated cookies in an airtight container for up to 2 months. Allow the frozen cookies to reach room temperature before decorating.
Store sugar cookie dough tightly wrapped in plastic wrap in an airtight container or zip-top bag in the freezer for up to 3 months. Move the cookie dough to the refrigerator overnight or up to 2 days to thaw, then let the dough sit at room temperature for 15 to 30 minutes before rolling and cutting.
For dough that is all the same thickness, hold the rolling pin by the handles and roll slowly from the center outward. Rotate the dough as needed and keep the rolling pin level, especially as you finish each motion. You can also purchase a package of rolling pin guides that stretch on your rolling pin like a rubber band and hold the rolling pin at the desired height.
If you love this recipe try these out!
If you’ve tried this Sugar Cookie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Sugar Cookie Recipe
Video
Equipment
- Baking Sheet I have these ones!
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
- In a medium bowl, sift together the flour, salt, and baking powder.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, while mixing. Scrape down the sides of the bowl. Beat in the vanilla.
- With the mixer running, gradually add in the flour mixture and mix until everything is well incorporated. Divide the dough in half, shape into two disks, and tightly wrap in 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 or until slightly softened.)
- Once the dough is chilled and you’re ready to bake, preheat the oven to 375F.
- Roll the dough on a lightly floured surface to ¼-inch-thickness. Cut out shapes using 2½-inch cookie cutters. Re-roll as needed for more cookies.
- Place the cut-outs on a non-stick baking sheet or parchment-lined baking sheet 1 inch apart.
- Bake for 10 to 12 minutes or until the bottom edges start to turn brown. Let cool for a few minutes on the pan then transfer to a wire rack and cool completely. Serve plain or decorate with royal icing.
Notes
- Don’t skip sifting. Sifting the flour, salt, and baking soda is essential! Sifting will break up any lumps in your flour or baking soda and give the dry ingredients a uniform texture for smooth dough and cookies that are slightly fluffy.
- Adjust baking time if needed. Cookies will slightly brown on the bottom and edges, so watch cookies carefully beginning at the 8-minute mark and remove them once you see the tasty golden brown edges form.
- Cool cookies before decorating. Whether you are drizzling with chocolate, frosting with sweet buttercream, dusting with powdered sugar, or using royal icing for intricate designs, allow the cookies to cool to room temperature before decorating. Decorations will adhere the best to cooled cookies.
- Personalize with any cookie cutter. Cookie dough can be cut into any shape or size with cookie cutters. If you use a variety of cutters, be sure to bake similarly sized cookies together so that smaller cookies don’t burn.
