Easy Sugar Cookies Recipe

Introduction

These easy sugar cookies are soft, buttery, and perfect for any occasion. With a simple dough that chills quickly, they’re great for decorating or enjoying plain. Let’s get baking these classic treats that everyone will love.

Ingredients

• 170g unsalted butter, at room temperature
• 180g granulated sugar
• 1 large egg (50g, not including shell), at room temperature
• 1 tsp vanilla bean paste or vanilla extract
• 310g all-purpose flour
• ¼ tsp baking powder
• 3g (1 tsp) kosher salt

Instructions

1. Step 1: Place the butter and sugar in a stand mixer fitted with the paddle attachment. Cream on medium high speed until light and fluffy, scraping down the edges a few times.
2. Step 2: Add the egg and vanilla, and mix well to combine.
3. Step 3: Sift together the flour, baking powder, and salt in a medium bowl.
4. Step 4: Add the dry ingredients to the wet ingredients and mix until just combined.
5. Step 5: Turn the dough onto a lightly floured piece of parchment paper. Lightly flour the top and gently pat into a rectangle.
6. Step 6: Cover with a second piece of parchment paper and roll to 0.25″ (6mm) thickness.
7. Step 7: Transfer the dough, still between parchment sheets, to a sheet pan. Chill in the fridge for at least two hours or up to three days.
8. Step 8: Preheat the oven to 325°F (165°C) with a rack in the middle. Line 2-3 baking sheets with parchment paper.
9. Step 9: Remove the top parchment from the dough. Cut shapes using cookie cutters and arrange on baking sheets with space between.
10. Step 10: Place the baking sheets with cut cookies in the freezer for 10-15 minutes to firm up.
11. Step 11: Re-roll scraps by pressing together, flouring lightly, rolling between parchment, and chilling or freezing 10-15 minutes before cutting more cookies.
12. Step 12: Bake cookies for 12-15 minutes until set around edges and beginning to turn golden. Check smaller cookies earlier for doneness.
13. Step 13: Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use vanilla bean paste for a richer vanilla flavor, or substitute with almond extract for a nutty twist.
• Chilling the dough is key for clean cookie shapes and less spreading during baking.
• Decorate with royal icing or colored sugar for festive occasions.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them crisp, place a slice of bread in the container to absorb moisture. Reheat briefly in a low-temperature oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to avoid oversalting your cookies.

How thick should I roll the dough?

Roll the dough to about 0.25 inches (6mm) thick for even baking and the classic sugar cookie texture.

Easy Sugar Cookies Recipe

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★★★★★

4.8 from 90 reviews

• Author: Matteo
• Total Time: 3 hours 30 minutes (including chilling time)
• Yield: 20 servings 1x

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Description

These easy sugar cookies are a classic treat made with simple ingredients like butter, sugar, and vanilla. The dough is chilled and rolled out before cutting into shapes, then baked to perfection with slightly golden edges. Perfect for holidays, celebrations, or everyday snacking, these cookies are buttery, tender, and delightfully sweet.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 170g unsalted butter, at room temperature
• 180g granulated sugar
• 1 large egg (50g, not including shell), at room temperature
• 1 tsp vanilla bean paste or vanilla extract

Dry Ingredients

• 310g all-purpose flour
• ¼ tsp baking powder
• 3g (1 tsp) kosher salt

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Instructions

1. Cream Butter and Sugar: Place the butter and sugar into a stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, scraping down the bowl edges occasionally to ensure even mixing. This can also be done with an electric hand mixer in a large bowl.
2. Add Egg and Vanilla: Mix in the egg and vanilla until well combined and the batter is smooth.
3. Sift Dry Ingredients: In a separate medium bowl, sift together the flour, baking powder, and salt to remove lumps and ensure even distribution.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and mix until just combined, careful not to overmix the dough.
5. Shape Dough: Turn the dough out onto a lightly floured piece of parchment paper. Lightly flour the top of the dough and gently pat it into a rectangular shape.
6. Roll Out Dough: Place a second sheet of parchment on top of the dough and roll it out evenly to approximately 0.25″ / 6mm thickness.
7. Chill Dough: Transfer the dough, still sandwiched between the parchment sheets, onto a sheet pan and chill in the refrigerator for at least two hours or up to three days to allow the dough to firm up.
8. Preheat Oven and Prepare Pans: When ready to bake, preheat your oven to 325°F (165°C) and position the rack in the middle. Line 2 to 3 baking sheets with parchment paper.
9. Cut Out Cookies: Remove the top parchment sheet and cut the dough into desired shapes using cookie cutters. Arrange the cookies on the baking sheets, spacing them to allow for spreading. Group small and large cookies separately for even baking.
10. Freeze Cut Cookies: Place the baking sheets with the cut cookies into the freezer for 10-15 minutes to help firm the cookies and prevent spreading.
11. Re-roll Scraps: Gather scraps, press lightly to form a ball, flour the surface, and roll between parchment sheets again. Chill or freeze for 10-15 minutes before cutting more cookies.
12. Bake Cookies: Bake the cookies for 12-15 minutes. Cookies should be set around the edges and beginning to turn golden. Check at 12 minutes, as baking time varies by cookie size.
13. Cool Cookies: Remove from oven and let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
14. Store: Store cooled cookies in an airtight container at room temperature for up to one week to maintain freshness.

Notes

• Using kosher salt is recommended, but adjustments may be needed for other salt types.
• Chilling the dough is crucial for shape retention and texture development.
• Freezing the cut cookies before baking prevents excessive spreading.
• Rolling dough to an even thickness ensures uniform baking.
• Use parchment paper to avoid sticking and to facilitate easy transfer of dough.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: sugar cookies, easy sugar cookies, classic sugar cookies, holiday cookies, vanilla sugar cookies, rolled sugar cookies