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+ servings
A group of round sugar cookies on crinkled parchment paper.

Sugar Cookie Recipe

This no-spread sugar cookie recipe is perfect for cutouts and totally delicious. Best of all the dough is easy to work with and needs minimal chilling.
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 Cookies
Calories 192kcal



  • 4 cups flour 480g, sifted
  • 1/3 cup corn starch 40g
  • 3/4 tsp salt 4g
  • 1 cup unsalted butter 227g
  • 1 cup sugar 200g
  • 2 eggs
  • 1 tsp vanilla extract 5mL



  • Sift your the flour, corn starch and salt in a large bowl. Give it a whisk.
  • In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.
  • Add the eggs while mixing. Scrape down sides of the bowl.
  • Add 1 tsp vanilla extract.
  • Pour in the flour mixture and mix until everything is well incorporated.
  • Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up.
  • Once the dough is chilled, place it on a rolling matt, sprinkle with flour and roll out with a rolling pin. Move the dough around so to prevent it from sticking.
  • Use a circular cookie cutter to cut out your cookies. Take away extra scraps to re-roll for more cookies.
  • Place them on a non-stick baking sheet and bake at 375F for 12 minutes.



I often use 1/2 cup of corn start for this recipe as if gives you LAZER sharp edges but recently reduced it to a 1/3 cup. This gives a slightly softer cookie  while still retaining almost all of the shape during baking. If you want a really soft cookie just add a 1/4 cup and you cookie dough will still be pretty manageable. 


Serving: 28g | Calories: 192kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 80mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Vitamin A: 255IU | Calcium: 7mg | Iron: 1mg