Sugar Cookies
Buttery, golden, and perfect for cutting into festive shapes
Sugar cookies are a beloved American classic—soft in the center, slightly crisp on the edges, and ready for any shape your cookie cutters can dream up. These are perfect for holidays, parties, or just a rainy afternoon with a rolling pin.
Why You’ll Love These Sugar Cookies
This dough is easy to work with and holds its shape beautifully when baked. You can decorate the cookies with royal icing, colored sugar, or enjoy them plain with a glass of milk. They’re buttery, lightly sweet, and irresistible!
Ingredient Breakdown: What Each Part Does
- Wheat flour: The structural base—use all-purpose flour.
- Salt: Enhances flavor and balances sweetness.
- Baking soda: Adds a slight lift, making the cookies tender.
- Butter: The rich, creamy heart of the dough—use unsalted for better control over flavor.
- Sugar: Sweetens and helps create that classic cookie crunch.
- Eggs: Bind the dough and add structure and richness.
- Vanilla extract: Adds warmth and aroma.
Make-Ahead Tips
- Chill the dough: The dough can be made up to 3 days in advance. Keep it tightly wrapped in plastic in the fridge.
- Freeze dough or cookies: Dough (wrapped in plastic and placed in a zip bag) can be frozen for up to 2 months. Baked cookies freeze beautifully as well.
Storage
- Room temperature: Store in an airtight container for up to 1 week.
- Freezer: Freeze baked cookies in layers between parchment paper for up to 2 months.
Time and Yield
- Total time: ~75–90 minutes (includes chilling)
- Yields: ~36 cookies
Step-by-Step Instructions
1. Mix the dry ingredients
In a medium bowl, whisk together:
- 400 g (3 ⅓ cups) all-purpose flour
- 0.5 tsp salt
- 1 tsp baking soda
Set aside.
2. Cream butter and sugar
In a stand mixer or food processor, beat together:
- 200 g (¾ cup + 2 tbsp) unsalted butter, softened
- 200 g (1 cup) granulated sugar
…until pale and fluffy.
3. Add eggs and vanilla
Add 2 eggs, one at a time, beating well after each. Stir in 1 tsp vanilla extract.
4. Combine with dry ingredients
Add the flour mixture gradually, mixing just until a smooth dough forms.
5. Chill the dough
Divide dough in half. Wrap each piece tightly in plastic wrap and refrigerate for at least 1 hour (or up to 3 days).
6. Roll and cut
Remove one dough half at a time. On a floured surface, roll out to 1 cm (⅜ inch) thick. Rotate the dough as you roll to avoid sticking. Cut into shapes and place on a baking sheet lined with parchment paper. Chill the cut cookies for 15 minutes before baking.
7. Repeat with remaining dough
Gather scraps, re-roll, and repeat with the second half of dough.
8. Bake
Bake at 180 °C (350 °F) for 8–10 minutes on the middle rack. Cookies should be just turning golden around the edges. Let them cool on the tray for a few minutes before transferring to a wire rack.
Ingredients (Metric & US)
portions/servings: approx. 36 cookies
- 400 g all-purpose flour (3 ⅓ cups)
- 0.5 tsp salt
- 1 tsp baking soda
- 200 g unsalted butter, softened (¾ cup + 2 tbsp)
- 200 g granulated sugar (1 cup)
- 2 eggs
- 1 tsp vanilla extract
Serving Ideas
- Decorate with royal icing, sprinkles, or colored sugar.
- Great for holiday cookie boxes, birthday party treats, or school lunchbox snacks.
- Use themed cutters for Christmas, Halloween, or Easter shapes.
Nutritional Info
Recipe total:
Calories: 3739 kcal Fat: 184 g Protein: 70 g Carbohydrates: 424 g
Sugar Cookies
Ingredients
- 3 ⅓ cups all-purpose flour (400 g)
- 0.5 tsp salt
- 1 tsp baking soda
- ¾ cup + 2 tbsp unsalted butter (200 g)
- 1 cup granulated sugar (200 g)
- 2 eggs
- 1 tsp vanilla extract
Instructions
- In a medium bowl, whisk together: 400 g (3 ⅓ cups) all-purpose flour, 0.5 tsp salt,1 tsp baking soda
- Set aside.
- In a stand mixer or food processor, beat togethe until pale and fluffyr: 200 g (¾ cup + 2 tbsp) unsalted softened butter, 200 g (1 cup) granulated sugar
- Add 2 eggs, one at a time, beating well after each. Stir in 1 tsp vanilla extract.
- Add the flour mixture gradually, mixing just until a smooth dough forms.
- Divide dough in half. Wrap each piece tightly in plastic wrap and refrigerate for at least 1 hour (or up to 3 days).
- Remove one dough half at a time. On a floured surface, roll out to 1 cm (⅜ inch) thick. Rotate the dough as you roll to avoid sticking. Cut into shapes and place on a baking sheet lined with parchment paper. Chill the cut cookies for 15 minutes before baking.
- Gather scraps, re-roll, and repeat with the second half of dough.
- Bake at 180 °C (350 °F) for 8–10 minutes on the middle rack. Cookies should be just turning golden around the edges. Let them cool on the tray for a few minutes before transferring to a wire rack.