There’s nothing quite like classic sugar cookies to bring a smile to everyone’s face. This recipe delivers a soft, thick center with perfectly crisp edges, making it a truly irresistible treat. These cut-out cookies also boast a wonderfully flat surface, perfect for all your decorating dreams. Get ready to make this your new favorite go-to sugar cookies recipe for any occasion!
Table of Contents
Why You’ll Love These Sugar Cookies
- Soft, Thick Texture: Each bite offers a delightful melt-in-your-mouth experience.
- Perfectly Crisp Edges: You get a satisfying contrast to the chewy interior.
- Rich Buttery Vanilla Flavor: The taste is comforting and incredibly delicious.
- Dough Holds Its Shape Well: Your decorative cut-outs will look exactly as intended.
- Ideal Flat Surface for Decorating: These cookies are a blank canvas for your creative icing designs.
- Cookies Stay Soft for Days: Enjoy fresh-tasting sugar cookies long after they come out of the oven.
- Excellent for Freezing: Prepare ahead and enjoy homemade goodness whenever you wish.
Ingredients
To make these delightful sugar cookies, you will need a few simple ingredients. Each one plays a key role in achieving that perfect taste and texture.
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional, but makes the flavor outstanding)
- Royal Icing, Easy Glaze Icing, or Cookie Buttercream (royal icing is pictured)
- Assorted sprinkles
Notes & Substitutions
Spooning and leveling flour prevents you from adding too much, which can make your cookies dry and crumbly. Simply spoon flour into your measuring cup, then level off the top with a straight edge. Your butter should be soft enough to indent with your finger but not melted. This ensures it creams properly with the sugar, incorporating air for a light texture. Baking powder provides a slight lift, giving these cookies their signature soft, thick centers without puffing up too much. If you prefer not to use almond extract, consider adding a touch of lemon zest, peppermint extract, or increasing the vanilla. To quickly bring an egg to room temperature, place it in a bowl of warm water for 5-10 minutes.
Equipment
Gathering your tools before you start makes the baking process smoother. Here is what you will need for your cut-out cookies.
- Electric mixer (handheld or stand)
- Large mixing bowls
- Measuring cups and spoons
- Rolling pin (or adjustable rolling pin)
- Parchment paper or silicone baking mats
- Baking sheets
- Cookie cutters
- Cooling rack
- Optional: Piping bags, tips, gel food coloring
Instructions
Follow these step-by-step instructions for perfect sugar cookies every time. Taking your time with each step ensures delicious results and fun decorating.
- Whisk dry ingredients: In a medium bowl, whisk together the 2 and 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set this mixture aside. This ensures the leavening agent is evenly distributed.
- Cream wet ingredients: In a large bowl, using an electric mixer with a paddle attachment, beat the softened butter and granulated sugar on high speed. Continue until the mixture is light and creamy, about 3 minutes.
- Add egg and extracts: Add the room temperature large egg, 2 teaspoons pure vanilla extract, and optional 1/4 teaspoon almond extract to the creamed mixture. Beat on high speed for about 1 minute until well combined. Scrape down the sides of the bowl to ensure everything is fully incorporated.
- Combine wet and dry: Gradually add the whisked dry ingredients to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix; overmixing develops gluten and can lead to tough cookies. The dough should be soft. If it feels too soft or sticky, mix in 1 additional tablespoon of flour.
- Divide and roll dough: Divide the soft dough in half. Place each portion between two sheets of lightly floured parchment paper or on a lightly floured silicone baking mat. Use a lightly floured rolling pin to roll each portion evenly to about 1/4-inch thickness.
- Chill dough: Lightly dust one rolled-out dough portion with flour to prevent sticking. Place the second rolled-out portion directly on top, still on its parchment. Cover the stacked dough tightly with plastic wrap and refrigerate for at least 2 hours, or up to 2 days. Chilling is crucial for cut-out sugar cookies.
The science behind chilling cookie dough explains how the fat solidifies, preventing the cookies from spreading too much during baking, and also enhances flavor as liquids evaporate.
Understanding the science of chilling cookie dough
- Preheat oven & prep sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Cut shapes: Remove one chilled dough portion from the refrigerator. If it sticks, gently run your hand under the parchment. Use your favorite cookie cutters to cut out shapes. Re-roll any scraps gently and cut more shapes until all dough is used. Repeat with the second dough portion. Arrange the cut sugar cookies about 3 inches apart on the prepared baking sheets.
- Bake cookies: Bake for 11–12 minutes. The edges of the cookies should appear very lightly browned and set. Rotate the baking sheets halfway through if your oven has hot spots to ensure even baking.
- Cool completely: Let the freshly baked cookies cool on the baking sheet for 5 minutes. This helps them firm up before transferring. Then, carefully transfer them to a wire rack to cool completely. They must be entirely cool before you decorate them.
- Decorate (optional): Once fully cooled, prepare your chosen icing (Royal Icing, Easy Glaze Icing, or Cookie Buttercream) and decorate your beautiful sugar cookies. Enjoy your homemade creations!
Pro Tips & Troubleshooting
- Dough Consistency: If your dough feels too sticky after mixing, add one tablespoon of flour at a time until it’s workable. Too much flour makes dry, crumbly dough.
- Chilling is Key: Always chill your rolled-out dough for at least two hours. This step is non-negotiable for preventing your sugar cookies from spreading in the oven.
- Rolling Technique: Roll the dough before chilling. Cold dough is much harder to roll evenly.
- Even Thickness: Ensure your dough is consistently 1/4-inch thick. This guarantees all your cookies bake evenly and have a uniform texture.
- Re-rolling Scraps: Gather dough scraps gently. Form them into a disc, roll once more, and chill briefly before cutting to maintain the best texture.
- Preventing Sticking: Lightly flour your work surface, rolling pin, and cookie cutters. This prevents dough from sticking and ensures clean cut-outs for your decorative cookies.
Serving, Storage, & Variations
These versatile cookies are wonderful for any occasion, from holiday platters to everyday treats.
Decorating Ideas
- Royal Icing: This quick-drying icing is perfect for intricate designs and creates a smooth, hard finish. It’s great for detailed work on decorated sugar cookies.
- Easy Glaze Icing: A simpler, beginner-friendly option that sets with a soft shine. It’s fantastic for flooding cookies quickly.
- Cookie Decorating Buttercream: Offers a softer set and a rich, buttery flavor, ideal for piping swirls or simple decorations.
- Tools: For precise decorating, use specific piping tips (like PME #1, #2, or #3), piping bags, couplers, squeeze bottles, and gel food coloring for vibrant hues.
Flavor Variations
- Different Extracts: Experiment with maple, lemon, orange, peppermint, or even a touch of rum extract for unique flavors.
- Spices: Add a pinch of cinnamon, nutmeg, or pumpkin pie spice to the dry ingredients for a warm, spiced twist on classic sugar cookies.
- Lemon Zest: Incorporate 1-2 teaspoons of fresh lemon zest with the wet ingredients for a bright, citrusy note.
Storage
- Plain Cookies: Store un-iced cookies in an airtight container at room temperature for up to 5 days.
- Iced Cookies: Royal iced cookies can be stored at room temperature once fully dry for up to 5-7 days. Glaze-iced cookies should also be stored at room temperature. Buttercream-decorated cookies are best stored at room temperature for 1 day, then refrigerated for up to 5 days.
- Freezing Instructions: Freeze plain baked cookies in an airtight container for up to 3 months. Freeze unbaked dough wrapped tightly for up to 1 month. You can also freeze decorated sugar cookies once the icing has fully set.
Nutrition
Nutrition facts are estimates only and vary based on exact ingredients and portion sizes. For precise values, we recommend using an online nutrition calculator with your specific ingredients.
| Calories | 190 kcal |
|---|---|
| Carbohydrates | 25g |
| Protein | 2g |
| Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 28mg |
| Sodium | 75mg |
| Fiber | 0g |
| Sugar | 14g |
FAQ
- Why are my sugar cookies spreading? Your butter might have been too soft, or you did not chill the rolled dough long enough. Proper chilling is crucial for preventing spread.
- Can I make these sugar cookies without a mixer? Yes, you can cream butter and sugar by hand, but it requires more effort and a bit more arm strength. Ensure you cream them until light and fluffy.
- How do I prevent my cookie dough from being crumbly? Ensure you measure your flour accurately using the spoon and level method. Also, avoid over-mixing the dough once the dry ingredients are added.
- How long do these cookies stay fresh? Plain cookies stay fresh for up to 5 days at room temperature when stored in an airtight container. Decorated cookies vary based on the icing type.
- Can I add sprinkles directly before baking? Yes, you can add sprinkles to your sugar cookies before baking. Gently press them into the cut-out dough to help them adhere better.
Conclusion
This sugar cookies recipe is truly a gem, offering soft, delicious results perfect for any occasion. Whether you are decorating for a holiday or simply craving a classic treat, these delightful cut-out cookies are sure to impress. Give them a try, and do not forget to share your wonderful creations or leave a review – Bethany loves hearing from you!
The Best Sugar Cookies Recipe
These classic sugar cookies are perfect for any occasion, featuring a tender crumb and a delightful vanilla-almond flavor. Easy to make and fun to decorate, they’re sure to be a crowd-pleaser.
Equipment
- Medium bowl
- Large bowl
- Handheld or Stand Mixer
- Paddle Attachment
- Parchment paper
- Silicone baking mat
- Rolling Pin
- Cookie cutter
- Large baking sheets
- Cooling rack
- Gel food coloring (optional)
Ingredients
Cookie Ingredients
- 2 1/4 cups all-purpose flour (281g), plus more as needed for rolling and work surface
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (12 Tbsp; 170g), softened to room temperature
- 3/4 cup granulated sugar (150g)
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional, but makes the flavor outstanding)
For Decorating
- Royal Icing, Easy Glaze Icing, or Cookie Buttercream (royal icing is pictured)
- Assorted sprinkles
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
- In a large bowl, use a mixer to beat butter and sugar until light and creamy, then add egg, vanilla, and almond extract, beating until combined. Scrape the bowl, then mix in the dry ingredients on low speed until just combined; add more flour if the dough is too soft.
- Divide the dough in half and roll each portion to about 1/4-inch thickness on lightly floured parchment paper or a silicone baking mat.
- Dust one rolled-out dough portion with flour, place the second on top, cover tightly, and refrigerate for at least 2 hours or up to 2 days.
Baking
- Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats.
- Carefully remove a dough portion from the refrigerator, cut into shapes using a cookie cutter, and arrange cookies 3 inches apart on the prepared baking sheets, rerolling and cutting any scraps.
- Bake for 11–12 minutes until the edges are very lightly browned; cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Decorating & Storage
- Decorate the completely cooled cookies with royal icing, easy cookie icing, or cookie decorating buttercream, optionally tinting with gel food coloring.
- Enjoy cookies immediately or after the icing sets; store plain or iced cookies (with royal/glaze icing) covered tightly at room temperature for up to 5 days, or refrigerate for up to 10 days. For buttercream-decorated cookies, cover and store at room temperature for up to 1 day or refrigerate for up to 5 days.
Notes
For best results, ensure butter and egg are at room temperature. If the dough is too sticky, add a tablespoon more of flour. Chilling the dough for at least 2 hours is crucial for easy handling and preventing spread. Rotate baking sheets during baking if your oven has hot spots for even browning. When decorating, you can place decorated cookies on a baking sheet in the refrigerator to help the icing set faster. Plain or iced cookies (with royal or glaze icing) can be stored at room temperature for up to 5 days or refrigerated for up to 10 days. Cookies with buttercream should be refrigerated for up to 5 days.