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    Home » Recipes » Desserts » Cookies » Sugar Cookie Recipe

    Sugar Cookie Recipe

    Published: December 14, 2019 · Modified: Sep 7, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This Sugar Cookie Recipe makes beautiful and simple cookies that bake up perfectly every time. If you’re craving a smooth and buttery classic cookie or want to use that adorable cookie cutter you picked up, this easy sugar cookie recipe is for you.

    A plate with three sugar cookies with a glass of milk and additional cookies on a platter in the background.
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    Pinterest graphic of multiple sugar cookies on a marble surface, some are slightly stacked on others.
    Pinterest graphic of a stack of four sugar cookies with a glass of milk in the background and more cookies scattered around.
    Pinterest graphic of three sugar cookies, one shaped like a flower, one like a star, and one as a heart.
    Pinterest graphic of a platter of sugar cookies.
    Pinterest graphic of a plate with three sugar cookies with a glass of milk and additional cookies on a platter in the background.

    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

    Ingredients needed to make a sugar cookie 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

    Set of two photos showing dry ingredients sifted and sugar added to butter in a mixer.

    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.

    Set of two photos showing flour mixture added to the mixer and dough wrapped in plastic.

    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.

    Set of two photos showing dough rolled and cut with a cutter.

    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.

    Multiple sugar cookies on a marble surface, some are slightly stacked on others. A glass of milk in the background.

    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.
    A stack of four sugar cookies with a glass of milk in the background and more cookies scattered around.

    Frequently Asked Questions

    How do I store leftovers?

    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.

    Can I freeze cookie dough?

    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.

    How do I make the cookies the same thickness?

    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!

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      Linzer Cookies

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      Lace Cookies

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      Gingersnap Cookies

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      Butter Cookies

    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!

    A group of round sugar cookies on crinkled parchment paper.
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    5 from 3730 votes

    Sugar Cookie Recipe

    Light and buttery Sugar Cookies are beautiful, simple, and bake up perfectly every time. If you’re craving a classic dessert cookie, this is the recipe for you. Ideal for decorating!
    Course Dessert, Snack
    Cuisine American
    Prep Time 30 minutes minutes
    Cook Time 10 minutes minutes
    Chill Time 2 hours hours
    Total Time 2 hours hours 40 minutes minutes
    Servings 36 cookies
    Calories 122kcal
    Author John Kanell

    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.

    Video

    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.

    Nutrition

    Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 62mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 173IU | Calcium: 10mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « White Chocolate Peppermint Cookies
    Buckeye Recipe »

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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