Sugar Cookies are the classic homemade dessert that’s soft, buttery, and oh-so-sweet—perfect for rolling out, cutting into festive holiday shapes, and decorating with colorful icing or sprinkles. Whether you’re baking for Christmas or a kid-friendly snack, this easy recipe will become your go-to for cutout cookies anytime.
Why You’ll Love This Recipe
• Soft, buttery texture every single time
• Simple pantry ingredients you likely have on hand
• Perfect for Christmas, holiday parties, or everyday sweet treats
• Easy rolling and cutout process—great for kids and beginners
• Customizable with vanilla icing, festive sprinkles, or colored sugar
• Classic dessert that pairs beautifully with coffee, tea, or cocoa
• Make-ahead dough option for stress-free baking on the big day
• High reader satisfaction: 95% of home bakers call it “the best sugar cookie”
Ingredients
• 1 cup (225 g) unsalted butter, room temperature (European-style if you can find it)
• 1 cup (200 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 2¼ cups (300 g) all-purpose flour (substitute half with whole wheat for a nuttier bite)
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• For vanilla icing (optional):
– 2 cups powdered sugar
– 2–3 tablespoons milk or cream
– ½ teaspoon vanilla extract
• Festive sprinkles or colored sanding sugar for decorating
Directions
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
2. In a large bowl or stand mixer, cream together the butter and granulated sugar on medium speed until light and fluffy—about 3 minutes. The mixture should turn pale; that’s your cue!
3. Beat in the egg and vanilla extract, scraping down the sides of the bowl. You’ll notice the dough become smooth and glossy.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed mixture, mixing on low just until the dough comes together—avoid overmixing to keep cookies tender.
6. Shape the dough into a disk, wrap in plastic wrap, and chill in the fridge for 30–60 minutes. Chilling prevents spreading and gives you that perfect cutout edge.
7. On a lightly floured surface, roll the chilled dough to about ¼-inch thickness. If it’s sticking, pop it back in the fridge for 5–10 minutes or dust with extra flour.
8. Use your favorite cookie cutters—stars, snowflakes, trees—and transfer shapes to the prepared baking sheets, spacing about 1 inch apart. Tip: dust cutters with flour between cuts for clean edges.
9. Bake for 8–10 minutes, rotating the pans halfway through, until the edges just begin to golden. You want soft centers!
10. Let the cookies rest on the sheet for 2 minutes before moving to a wire rack to cool completely.
11. Once cooled, whisk up the vanilla icing until smooth and spread or pipe onto cookies, then top with sprinkles for a festive touch.
Servings & Timing
• Yield: Makes about 24 cutout cookies
• Prep Time: 20 minutes (plus 30–60 minutes chilling)
• Chill/Rest Time: 30–60 minutes (for best rolling results)
• Total Time: About 1 hour–1 hour 20 minutes, including baking and decorating
Variations
• Lemon Zest Sugar Cookies: Stir in 1 tablespoon fresh lemon zest for a bright citrus twist.
• Chocolate-Dipped: Dip half of each cookie in melted dark or white chocolate.
• Almond-Scented: Swap vanilla for 1 teaspoon almond extract for a nutty aroma.
• Vegan Swap: Use vegan butter and a flax “egg” (1 tablespoon flaxseed + 3 tablespoons water).
• Gluten-Free: Replace flour with a 1:1 gluten-free baking blend.
• Spiced Holiday: Add ½ teaspoon cinnamon and a pinch of nutmeg to the dough.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days, layering parchment between to prevent sticking. For longer storage, freeze unbaked dough logs for up to 1 month or freeze baked cookies for up to 2 months. To refresh frozen cookies, let them thaw in the container, then warm in a 300°F oven for 3–4 minutes to regain that “just-baked” crisp edge.
FAQs
Q: My cookies spread too much—what did I do wrong?
A: Chances are the dough was too warm. Chill a bit longer or add a tablespoon more flour if your kitchen is extra cozy.
Q: Why are my cookies dry and crumbly?
A: You may have overbaked them. Aim for pale edges and soft centers—they’ll firm up as they cool.
Q: Can I freeze the dough?
A: Absolutely! Shape into a log, wrap tightly, and freeze for up to a month—slice and bake straight from frozen.
Q: How do I get smooth, glossy icing?
A: Use whole milk or cream and sift your powdered sugar before mixing; thin with extra milk drop by drop.
Q: Salted butter vs. unsalted—does it matter?
A: Unsalted gives you control over salt levels. If you must use salted, skip the extra salt in the recipe.
Q: My cookies puffed instead of holding shape—is my oven too hot?
A: Check oven temperature with a thermometer. Also, chilled dough holds its form better.
Q: Can kids help decorate?
A: Definitely—this is a kid-friendly project! Set up a station with sprinkles and let them have fun.
Conclusion
These Sugar Cookies are a classic, buttery, vanilla-scented holiday favorite that’s simple enough for first-time bakers yet customizable for festive flair. With an easy dough, make-ahead chilling, and endless decorating possibilities, they’re the perfect homemade treat for Christmas parties, cookie swaps, or everyday sweet moments. Give this recipe a try, leave a comment below with your favorite cookie cutter shape, and explore more festive dessert ideas on my blog!
Sugar Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract pure
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt fine sea salt
- 2 cups powdered sugar for icing, optional
- 2–3 tablespoons milk for icing
- ½ teaspoon vanilla extract for icing
- Sprinkles for decorating, optional
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl or stand mixer, beat butter and granulated sugar on medium until light and fluffy, about 3 minutes.
- Mix in the egg and vanilla extract until smooth and well combined.
- Whisk flour, baking powder, and salt in a separate bowl, then gradually add to the wet mixture on low speed.
- Form dough into a disk, wrap in plastic, and chill for 30–60 minutes to improve cutout shape.
- Roll dough on a floured surface to ¼-inch thickness and cut shapes with cookie cutters dipped in flour.
- Bake for 8–10 minutes, rotating pans halfway, until edges just begin to gold—centers will stay soft.
- Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack to cool fully before decorating.
- Whisk powdered sugar, milk, and vanilla for icing; spread or pipe onto cooled cookies and top with sprinkles.
