This Sugar Cookie Recipe is your go-to for effortless and flawless cookies every time. Whether you want a classic buttery treat or to use fun cookie cutters, this simple recipe is perfect.
Don’t be intimidated by rolling and cutting out shapes – this recipe is foolproof! With just seven pantry staples, the dough is easy to work with and firm enough for hassle-free cutting.
Enjoy these easy sugar cookies fresh or get creative with frosting, chocolate, or icing. The versatile dough works well with various cutters, maintaining its smooth shape. Try it with my royal icing or simple sugar cookie icing. For more easy cookies, check out my snickerdoodles, peanut butter, or shortbread recipes.
What You Will Need:
Here are the ingredients you’ll need to make your sugar cookies:
- Salt.
- Eggs.
- Vanilla extract.
- Butter.
- Baking powder
- Flour.
- Sugar.
Butter: We achieve the best results when using softened unsalted butter in this recipe. It helps the cookie dough blend smoothly, and during refrigeration, the butter will firm slightly, making the dough easy to work with.
Going for unsalted butter allows us to have control over the sodium content by adding the desired amount of salt.
Sugar: We prefer white granulated sugar for firmer sugar cookies, perfect for decorating. White sugar adds sweetness, blends smoothly with the butter, aids in achieving a light golden-brown colour, and gives that classic sugar cookie appearance.
If you’re aiming for chewier sugar cookies, feel free to substitute half of the granulated sugar with brown sugar.
Vanilla Extract: For that classic flavour, we use pure vanilla extract or vanilla bean paste, introducing a subtle touch of colour and warm flavour to the recipe. If you wish, you can also enhance the dough with additional flavourings such as almond extract, citrus zest, or peppermint extract to create a variation of the classic taste.
Once you are done gathering your essential ingredients, then you can proceed to make your sugar cookies. Read on to learn how to do that effectively.
How to Make Sugar Cookies
Here’s how to make sugar cookies:
- In a medium bowl, sift together the all-purpose flour, salt, and baking powder.
- In a large mixing bowl or using a stand mixer with the paddle attachment, beat the butter and sugar until light and fluffy (about 2 minutes). Add eggs one at a time, scraping down the sides, and beat in the vanilla.
- With the mixer running, gradually add the sifted flour mixture until well incorporated.
- Divide the dough in half, shape it into disks, and wrap it tightly in plastic. Refrigerate for 2 hours or up to 2 days. If chilling longer, let it sit at room temperature for 15-30 minutes before rolling.
- Preheat the oven to 375°F. Roll the dough to ¼-inch thickness on a floured surface.
- Cut out shapes with 2½-inch cookie cutters, re-rolling as needed. Place on a non-stick or lined baking sheet 1 inch apart.
Bake for 10-12 minutes until edges turn brown. Cool briefly on the pan, then transfer to a wire rack to cool completely. Serve plain or decorate with royal icing.
Pro Tips for Making Sugar Cookies
Pro Tips for Perfecting This Recipe:
- Don’t skip sifting: Sift the flour, salt, and baking soda for a smooth dough. This breaks up any lumps and ensures slightly fluffy cookies.
- Adjust baking time: Keep an eye on cookies from the 8-minute mark. Remove them when golden brown edges appear to get the perfect texture.
- Cool before decorating: Whether adding chocolate drizzles, sweet buttercream, powdered sugar, or intricate royal icing designs, let cookies cool to room temperature for the best decoration adherence.
- Use any cookie cutter: Get creative with shapes and sizes. If using different cutters, bake similar sizes together to prevent uneven baking, especially avoiding burning smaller cookies.
FAQ
How do I store leftovers?
Wondering about leftovers? Baked cookies stay fresh in an airtight container at room temperature for up to 5 days. If you prefer, freeze undecorated baked cookies in an airtight container for up to 2 months. Before decorating, let frozen cookies thaw to room temperature.
Can I freeze cookie dough?
Have extra cookie dough? Freeze it! Wrap sugar cookie dough tightly in plastic, then store it in an airtight container or zip-top bag in the freezer for up to 3 months.
Thaw the dough in the refrigerator overnight (or up to 2 days), followed by 15 to 30 minutes at room temperature before rolling and cutting.
How do I make the cookies the same thickness?
Want your cookies all the same thickness? When rolling out the dough, grasp the rolling pin by the handles and roll slowly from the centre outward. Rotate the dough as needed, keeping the rolling pin level, especially as you finish each motion.
Alternatively, you can use rolling pin guides. These handy tools stretch on like a rubber band, ensuring your rolling pin stays at the desired height.
