These sugar cookies are the blueprint, boos! You’ll find sugar cookies everywhere, especially around the holidays. Some are good, some are tough, some are just meh… But these sugar cookies are crazy good. Soft and chewy, just like a sugar cookie should be. I added steps for rolled cookies and drop cookies, because you deserve to have them even when you’re short on time!
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How to Make Sugar Cookies
Step 1: Whisk the flour, baking powder, and salt in a bowl. In a stand mixer, beat the butter and sugar until light and fluffy, then add the egg and vanilla and mix until smooth. Lower the speed and gradually add the dry ingredients in three parts, mixing just until combined.
Step 2: Divide the cookie dough into four portions. Shape into disks, wrap in plastic, and refrigerate until chilled.
Step 3: Add a disk of dough to a lightly floured sheet of parchment paper. Roll until about ⅛ inch thickness and use cookie cutters to cut shapes.
Step 4: Bake the cookies and transfer them to a wire rack to cool completely. Then, decorate however you like! Use your favorite icing, royal icing, meringue buttercream, store-bought buttercream, caramel sauce, chocolate ganache, or sprinkles. Go wild, boos!
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PRO TIP: For drop sugar cookies, scoop 1-inch balls (use a cookie scoop so they all bake evenly) and leave space between each one. Press down slightly with your hand to flatten, and bake. Easy peasy, boos!
How To Make Sugar Cookies Recipe
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Ingredients
- 3 cups all purpose flour
- ¾ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tbsp vanilla extract
Instructions
- Start by preheating oven to 375 F.
- In a large bowl, add flour, baking powder and salt and whisk together until well combined.
- In your stand mixer, add butter and sugar and mix on medium high speed until light, fluffy and creamy (about 4-5 minutes).
- Next add in egg and vanilla and continue mixing until smooth. Scrape down sides if needed.
- Finally turn mixer down to slow speed and add flour mixture in intervals of 3 and mix until combined.
- Remove the cookie dough from mixer and cut into 4 mounds of dough and wrap with plastic wrap creating disks. Refrigerate for about 30-40 minutes.
- For regular drop sugar cookies, scoop out 1 inch balls and place on cookie sheet. Pat with your hand slightly to flatten.
- For roll out/cut out sugar cookies, add a disk of dough to a lightly floured sheet of parchment paper. Roll until about ⅛ inch thickness and use cookie cutters to cut shapes.
- Bake for 10-12 minutes.
Notes
- Don’t skip chill time, boos. 30 to 40 minutes in the fridge helps the dough firm up so it’s easier to roll and cut without sticking all over the place.
- Roll out in smaller batches. Working with one big slab of dough is a pain and makes uneven cookies. Cut your dough into tennis ball-sized chunks and roll them one at a time, just like pie crust.
- Keep an eye on the oven. These soft sugar cookies should look just barely set in the center. Start checking at 9 minutes. If the edges turn brown, they have gone too far.
- Use Ziploc bags for piping, not fancy tools. Ain’t no need to break the bank on piping bags! Just grab a Ziploc, fold the top over, spoon in your icing, then snip a corner. The smaller the cut, the more control you’ll have when decorating.
- Room Temp: Store your baked sugar cookies in an airtight container at room temp for up to 3 days. Keep them in a cool, dry spot. If you decorated them with soft icing like buttercream, lay them in a single layer. No stacking unless you want a mess.
- Fridge: Baked cookies will last about a week in the fridge if sealed up tight. If you have extra dough, keep it for 3 to 5 days in the fridge. Just wrap it up well.
- Freezer: Freeze plain sugar cookies without icing in a container or freezer bag. When you’re ready for one, let it thaw at room temp, then decorate. You can also freeze the dough, boos! Wrap it in plastic, pop it in a freezer bag, and label it. Thaw overnight in the fridge, roll, cut, and bake like normal.
Nutrition
Recipe Help
They were likely overbaked or had too much flour. Spoon and level your flour, and check your oven with a thermometer. It might run hot. Also, don’t overmix the dough!
Use piping tips for cleaner lines and designs. Cut a bigger hole in your bag, pop in the tip, and fill with icing. Make sure it fits tight so nothing leaks. Practice helps boos, even the messy ones still taste good.
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This recipe saved my life!! Lol
Is it really 1 Tablespoon of vanilla?
Yep it really is but you can lower if you prefer.
I also use a few dashes of mace it lends a hint of awesome sweet spice! ☺️
I love this recipe and they come out perfect every time.
What kind of salt? Kosher (Morton’s or Diamond) or table salt? Can’t WAIT to try this!
Many thanks!
These were such a breeze to make, and so tasty! They have that classic, sweet sugar cookie taste, reminded me of my grandma’s cookies. I used a gluten-free flour for my celiac sibling, but you couldn’t even tell. Underbaking was definitely key to keeping them tender. Great recipe!
The most important tip for me has been to slightly under bake them. Doing that fixed the issue with them breaking into pieces.
Great tips for perfect sugar cookies! And loving that airplane cookie cutter, so cute!!
These were so easy to make and turned out fantastic!
Adorable cookies ! I’m always looking for great recipes to make with the kids and I can’t wait to bust out my food coloring and make these with them!
Thanks for this awesome tutorial for sugar cookies! Great recipe.