Classic Sugar Cookies
These classic sugar cookies are tender, buttery, and hold their shape beautifully during baking. With a simple dough that comes together quickly from pantry staples, they're the perfect canvas for colorful royal icing and festive sprinkles. Whether you're baking for the holidays or a fun afternoon with kids, this foolproof recipe delivers consistently perfect cookies every time.
Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- Rolling Pin Adjustable rings recommended for even thickness
- Cookie cutters In desired shapes
- Baking sheets
- Wire cooling racks
- Piping bags and tips For decorating
- Spatula and wooden spoon
Ingredients
- 3 cups all-purpose flour 360g
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter 226g, softened to room temperature
- 1½ cups granulated sugar 300g
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- royal icing for decorating
- food coloring for decorating
Instructions
- Remove butter from refrigerator 30 minutes before starting. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking powder, and salt until evenly combined. Set aside.
- Beat softened butter on medium speed for 1 minute until light and fluffy. Add sugar and continue beating for 3-4 minutes until pale yellow and increased in volume. Scrape down sides of bowl.
- Add eggs one at a time, beating well after each addition (about 30 seconds). Pour in vanilla extract and mix for another 15 seconds until smooth and creamy.
- With mixer on low speed, gradually add flour mixture to butter mixture in three additions. Mix just until flour disappears after each addition. Scrape down bowl and mix for 10-15 seconds until dough comes together.
- Lightly flour work surface and rolling pin. Divide dough in half and roll one portion to about ¼-inch thickness, turning occasionally and adding flour as needed to prevent sticking.
- Dip cookie cutters in flour before each cut. Press straight down into dough without twisting. Transfer cut cookies to prepared baking sheets, spacing about 2 inches apart.
- Bake on center rack for 10-12 minutes, watching carefully near the end. Cookies are done when edges are just barely starting to turn golden while centers still look slightly soft.
- Let cookies rest on baking sheet for 5 minutes, then transfer to wire cooling racks. Cool completely (at least 30 minutes) before decorating. Prepare royal icing while cookies cool.
Notes
- Use room temperature butter: Butter that's too cold won't cream properly, and melted butter will make your cookies spread too much.
- Don't overmix the dough: Once you add the flour, mix just until combined to keep the cookies tender instead of tough and dense.
- Chill dough scraps: If you need to re-roll the dough, chill it for 15 minutes first to prevent tough cookies from overworked gluten.
- Keep dough cold: If the dough becomes too warm and sticky while rolling, pop it in the refrigerator for 10 minutes.
- Use parchment paper: This prevents sticking and ensures even browning on the bottom of your cookies.
- Rotate baking sheets: If baking multiple sheets, rotate them halfway through for even baking.
- Don't overbake: Slightly underdone cookies will be soft and tender, while overbaked cookies become hard and crunchy.
- Cool completely before icing: Warm cookies will melt the royal icing and ruin your beautiful decorations.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week, placing parchment paper between layers. Freeze baked cookies for up to 3 months or unbaked dough for up to 3 months.
- Make-ahead: Dough can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough in refrigerator overnight before rolling.
Nutrition
Serving: 1CookieCalories: 165kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 35mgSodium: 85mgSugar: 12g
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