This Sugar Cookie Recipe is the only cut out cookie recipe I use. I have been baking these sugar cookies for years and have found it be the most delicious and foolproof cut out cookie recipe ever!
This Easy Sugar Cookie Recipe is my FAVORITE!
I am CRAZY excited about today! I showing you how to make sugar cookies from scratch!
One of the most common questions I get from readers on social media and my email is, “Do you have a perfect sugar cookie recipe?”
And the answer is YES! This cut out sugar cookie recipe is the one I have been using for 14 years. I haven’t deviated from this recipe since I started making it so many years ago because it’s perfection. The flavor is buttery and delicious, the dough doesn’t need to be chilled before rolling and cutting out shapes, and they hold crisp edges when baked, so they’re great for all cookie cutters! The edges are crisp and sweet, and the centers are soft and chewy.
Have I convinced you yet? Once you try my recipe, you’ll agree that these are the best sugar cookies ever!
Tips for the Best Sugar Cookies
The beauty of this recipe is that there are very few ingredients, so following a few simple steps is all it takes!
- Use quality ingredients! When you’re making sugar cookies, you want them to taste good, right? So make sure you’re high quality butter and vanilla especially. These are the two flavors that really shine through, so use fresh butter and good vanilla!
- Don’t substitute margarine or butter flavored shortening for this recipe! I even splurge on a fancy European butter when making these sugar cookies, because there is a higher fat content, and while it’s not great for your thighs, it does help produce a more delicious cookie!
- Using a stand mixer fitted with the paddle attachment is great for this recipe. You can use a hand mixer if you prefer, but making these cookies without a mixer is difficult because you want to cream your butter and sugar together for 2 minutes. AND there is a lot of flour in these, and the dough can get hard to mix by hand.
Like I said above, with a recipe so simple with minimal ingredients, focusing on quality really makes a difference. But here’s a quick list to make sure you have everything. (See the recipe card at the bottom of this post for specific amounts.)
- Butter. I use salted butter, but that’s a personal preference. If you prefer unsalted, or that’s all you have absolutely use that!
- Vanilla. I always recommend using pure vanilla extract. And in a recipe with such simple ingredients I like to believe that quality matters!
- Granulated Sugar
- Baking Powder
- Kosher Salt. If you don’t have kosher you can use table salt, but I would recommend cutting back on the amount by half so you don’t over salt your cookies. Table salt is a finer grain than kosher, so you will end up with more.
- All Purpose Flour
How to Make Sugar Cookies
This sugar cookie recipe is super simple. Here’s how to make it:
- Prep your tools. Preheat your oven to 350F and line a baking sheet with parchment paper.
- Cream butter and sugar. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together at medium speed until light and fluffy. This will take about 2 minutes.
- Add the eggs, vanilla, baking powder, and salt. Mix until combined and smooth, scraping the sides of bowl as necessary.
- Add the flour. Turn the mixer speed to low and add the flour, mixing until the dough comes together.
- Divide the dough into 3 sections. On a floured working surface roll the dough to 1/3 inch thick. Using a cookie cutter, cut out shapes of the dough with your desired cutter(s) and place the cookies on the prepared baking sheet 1½ inches apart. If you are baking in batches, keep the unused dough in the refrigerator until ready to use to prevent dough from getting too warm.
- Bake cookies for 8-10 minutes until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
Do I Need to Chill the Sugar Cookie Dough?
Ok, let’s talk. Chilling cookie dough is annoying. I get it. SO, this cookie recipe requires ZERO chilling. Are you excited? Let’s talk about what that means…
- Use cold butter: To make the cookie dough slightly chilled right when its made. Just cube the cold butter when you mix it with your sugar and it will be fine! You mix the butter and sugar together for 2 minutes, so everything will be mixed. Just make sure to scrape the sides of the mixing bowl as necessary so everything is combined evenly.
- Can I chill the dough if I want to? If you are prepping your holiday baking in advance and would prefer to chill the dough so you have things made ahead you ABSOLUTELY can. It isn’t going to hurt the dough to chill it, you just don’t have to!
- What about complex cookie shapes? Does chilling help? What if you are using a VERY intricate cookie cutter and want to make sure you have precise edges? If I am using a very detailed cutter what I will do is make the dough, roll it out, cut out my cookie and pop it in the fridge to chill for 30 or so minutes. This isn’t necessary, but if you’re concerned, it’s a step that can’t hurt!
Baking Sheets Matter! (Or, How to Make Sure your Cookies Aren’t Too Dark)
Lighter colored baking sheets tend to make your cookies spread a bit more and they don’t give a golden edge as easily, especially with cut out cookies.
A darker colored, thin baking sheet will give you a golden edge, and your cookies won’t spread nearly as much, giving you precise edges! I do always bake on parchment paper for easy clean up and an even bake. Parchment paper also helps the cookies from browning too fast and also aids in more even baking.
Can I Freeze Sugar Cookies?
YES!! You can absolutely freeze sugar cookies (or the dough)! Here’s how…
- To freeze baked cookies with tupperware: If you want to bake your cookies and freeze them to decorate later first allow the cookies to cool completely. Next package them up in a flat tupperware-style container, separating the layers with pieces of parchment paper. Make sure they are sealed, air-tight, in the container to prevent any freezer tastes from absorbing into the cookies.
- To freeze baked cookies with ziploc bags: Alternately you can use a zip-top bag to store the cookies. Just lay the bags flat in the freezer and make sure there is nothing placed on top. I tend to only use this method if I am freezing very sturdy shapes. If you have delicate shapes, you will certainly want to store them in a container to prevent breaking.
- You can also freeze the dough! Once you’ve made the cookie dough, you can package it in a zip-top bag, then double bag it for extra protection. When you’re ready to bake the cookies, allow it to come up to almost room temperature and roll it out!
- How long do frozen sugar cookies last? Either the frozen dough or frozen baked cookies will be good for 30 days in your freezer.
Decorating Sugar Cookies is Easy!
I actually prefer to decorate my sugar cookies with my buttercream frosting. I used to have all the patience to decorate sugar cookies with royal icing, but I’ve decided that is not my calling in life. So bring on the buttercream and sprinkles.
BUT since I know everyone isn’t on the buttercream bandwagon like me I am also sharing an easy sugar cookie icing with the cookie recipe in the recipe card. It’s a simple icing that is great for beginner decorators who aren’t worried about precise decorating. Plus, in my opinion it tastes way better than royal icing!
You only need 3 ingredients to make a simple icing perfect for decorating cookies. See the recipe card at the end of this post for specific amounts.
- Powdered Sugar
- Light Corn Syrup
To Make the Icing
You really just need to mix everything together in a bowl to make the icing. See, easy right?
In a bowl, whisk together the powdered sugar, water, and corn syrup until smooth.
Spread or pipe onto cooled cookies. You can use a drop of food coloring to achieve different colors. Allow the icing to set up completely before storing.
Looking for other sugar cookie frosting & icing options? Try these:
I hope this will be your go-to Sugar Cookie Recipe from now on!Print
This Sugar Cookie Recipe is the only cut out cookie recipe I use. I have been baking these cookies for years and have found it be the most delicious and foolproof cut out cookie recipe ever!
- 2 cups (4 sticks) cold butter, cubed
- 2 cups granulated sugar
- 2 eggs
- 3 teaspoons vanilla
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- 6 cups all purpose flour
Sugar Cookie Icing:
- 2 cups powdered sugar
- 1 1/2 tablespoons water
- 2 tablespoons light corn syrup
To Make the Cookies:
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Cream butter and sugar. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 2 minutes until light and fluffy.
Add in the eggs, vanilla, baking powder, and salt and continue mixing until combined and smooth, scraping the sides of bowl as necessary.
Add the flour. Turn the mixer speed to low and add in the flour, mixing until the dough comes together.
Divide the dough into 3 sections and on a floured working surface roll the dough to 1/3 inch thick. Using a cookie cutter, cut out shapes of the dough with your desired cutter(s) and place the cookies on the prepared baking sheet 1½ inches apart. If you are baking in batches, keep the unused dough in the refrigerator until ready to use to prevent dough from getting too warm.
Bake cookies for 8-10 minutes until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
Sugar Cookie Icing
In a bowl, whisk together the powdered sugar, water, and corn syrup until smooth. Spread or pipe onto cooled cookies. You can use a drop of food coloring to achieve different colors. Allow the icing to set up completely before storing.
You can chill the dough if desired, before or after cutting the cookies out. See tips in the post for all the details.
Store airtight at room temperature for up to 5 days.
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