Sugar Cookies
These classic cut out sugar cookies are soft, buttery, and perfectly shaped every time. Designed to hold sharp edges with zero spreading, they’re ideal for decorating with royal icing, buttercream, or sprinkles. Easy to roll, easy to bake, and impossible to mess up.
Equipment
- stand mixer
- Mixing bowls
- Rolling Pin
- cookie cutters
- Baking sheets
- Parchment paper
Ingredients
- 4 cups all-purpose flour, spooned and leveled
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed for 2–3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Scrape down sides of the bowl, then mix in vanilla extract.
- With mixer on low speed, gradually add the flour mixture. Mix just until dough forms and pulls away from the bowl.
- Divide dough in half, flatten into discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
- Preheat oven to 375°F (190°C). Roll dough on a floured surface to 1/4-inch thickness. Cut with cookie cutters and transfer to parchment-lined baking sheets.
- Bake for 10–12 minutes until tops are set and bottoms are just lightly golden. Do not brown tops.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely before decorating.
Notes
Chilling the dough is essential for clean edges and no spreading. If dough becomes warm while cutting, place shapes on a baking sheet and freeze for 5 minutes before baking. For bakery-style flavor, replace 1 teaspoon vanilla with almond extract.