These classic Sugar Cookies are tender, buttery cut-outs bursting with pure vanilla essence—an easy homemade dessert that’s simply irresistible, whether you’re baking for Christmas or a cozy everyday treat.
Why You’ll Love This Recipe
- Soft, melt-in-your-mouth texture that kids and adults rave about
- Perfectly sweet without being cloying—ideal for any holiday or everyday indulgence
- Easy cut-out shapes and simple decorating with icing or sprinkles
- Classic, homemade flavor with real butter and pure vanilla extract
- Ready in under two hours, including chill time
- Great for gift boxes, cookie swaps, or plating next to your favorite coffee
- Makes about 24 cookies—just right for sharing (or sneaking a few!)
- Adaptable for gluten-free, vegan, or spiced variations
Ingredients
- 2 ¾ cups (345 g) all-purpose flour (King Arthur® recommended)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup (2 sticks; 226 g) unsalted butter, softened (Land O Lakes® awesome)
- 1 ½ cups (300 g) granulated sugar
- 1 large egg, at room temperature
- 1 ½ teaspoons pure vanilla extract (Nielsen-Massey®)
- ¼ cup (30 g) powdered sugar (for rolling; optional)
- Assorted sprinkles or colored sugar, for decorating
- Simple icing: 1 cup powdered sugar + 2–3 tablespoons milk (or lemon juice)
Directions
- In a medium bowl, whisk together the flour, baking powder, and salt. This dry mix forms the backbone of your cookies—fluffy, cut-out perfection.
- In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium speed until light and airy, about 3 minutes. You’re looking for a pale cream color—don’t rush it!
- Crack in the egg and pour in the vanilla; beat again until fully combined. You’ll notice the batter lighten further—that’s your cue.
- Gradually add the flour mixture, mixing on low until the dough just pulls together. Overmixing can lead to tough cookies, so stop when you still see a few streaks of flour.
- Turn the dough onto a lightly floured surface, knead gently to finish, then divide into two disks. Wrap each disk tightly in plastic and chill in the fridge for at least 1 hour (this is key for crisp edges and easy rolling).
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
- Roll one disk on a lightly floured counter to about ¼-inch thickness—think about the thickness of a quarter. If it sticks, dust lightly with powdered sugar.
- Use your favorite cookie cutters (stars, trees, hearts—whatever feels festive) to cut shapes. Transfer shapes with a thin spatula and space 1 inch apart. For extra crispness, chill the cut cookies on the sheet for 10–15 minutes.
- Bake for 8–10 minutes, or until edges just turn a delicate golden hue. Oven times vary, so keep an eye on the first batch.
- Let cookies rest on the pan for 5 minutes before moving to a wire rack. Once fully cool, decorate with icing and sprinkles—or let your imagination run wild with royal icing designs.
Servings & Timing
Makes about 24 standard cut-out cookies
Prep Time: 20 minutes
Chill/Rest Time: 1 hour 15 minutes (including re-chill)
Bake Time: 8–10 minutes per batch
Total Time: Approximately 1 hour 45 minutes
Variations
- Lemon Zest Twist: Swap vanilla for lemon extract and add 2 teaspoons lemon zest for a tart pop.
- Chocolate-Dipped: Dip half of each cooled cookie in melted dark or white chocolate.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Vegan: Replace butter with vegan margarine and egg with a “flax egg” (1 Tbsp flaxmeal + 3 Tbsp water).
- Spiced Sugar Cookies: Stir in ½ teaspoon ground cinnamon and ¼ teaspoon nutmeg for a cozy fall vibe.
- Rainbow Swirl: Divide dough, tint each portion with gel food coloring, stack, roll, and cut for a marbled effect.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to 5 days—sheets of parchment between layers prevents sticking. For longer keeps, freeze baked cookies in resealable bags (up to 3 months); thaw on the counter. No need to reheat, but a 5-second zap in the microwave revives that fresh-baked softness.
FAQs
Q: Why did my cookies spread too much?
A: If the dough sits too warm or butter’s too soft, cookies can flatten—try chilling longer and measuring flour by weight.
Q: How can I get crisp edges and a soft center?
A: Bake right at 350°F, remove at first hint of golden, and cool briefly on the hot pan to set edges.
Q: Can I freeze the cut-out dough?
A: Absolutely—freeze shapes on a tray, then bag them. Pop frozen cookies straight into the oven, adding a minute or two to bake time.
Q: Why are my cookies cakey instead of tender?
A: Over-measuring flour or beating too long can create a cake-like crumb; use a kitchen scale and stop mixing early.
Q: What icing holds up best for decorating?
A: Royal icing dries hard for intricate designs, while a simple glaze stays soft and shiny.
Q: Is there a substitute for granulated sugar?
A: Try superfine sugar for a finer crumb, or swap up to half the sugar for light brown for a mellow caramel note.
Q: Why do my decorations bleed colors?
A: Use gel food coloring in icing—liquid dyes can make icing too loose.
Q: How do I keep cookies uniform in size?
A: Invest in a small rolling pin with thickness rings or silicone mats with grid guidelines.
Conclusion
These homemade Sugar Cookies strike the perfect balance of buttery softness and crisp edge—ideal for Christmas, holiday cookie swaps, or an everyday dessert. Try the recipe, leave a comment below, and tag me with your decorated creations; I can’t wait to see your sprinkles and smiles!
Sugar Cookies
Ingredients
- 2 ¾ cups all-purpose flour King Arthur® recommended
- 1 tsp baking powder
- ½ tsp salt fine sea salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg room temperature
- 1 ½ tsp vanilla extract pure, Nielsen-Massey®
- ¼ cup powdered sugar for dusting (optional)
- Assorted sprinkles or colored sugar for decorating
- Simple icing 1 cup powdered sugar + 2–3 tbsp milk
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt until fully combined.
- Beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes.
- Mix in the egg and vanilla extract until just combined and smooth.
- Gradually add dry mix to wet ingredients on low speed, stopping when a soft dough forms.
- Shape dough into two disks, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Roll dough to ¼-inch thickness, dust with powdered sugar if sticky, and cut into shapes.
- Chill cut shapes on the baking sheet for 10–15 minutes to prevent spreading.
- Bake for 8–10 minutes, until edges are just turning golden brown.
- Cool on the pan for 5 minutes, transfer to a rack, then decorate with icing and sprinkles.
