This Basic Sugar Cookie recipe is a timeless favorite and my go-to dessert for any occasion. These soft, tender sugar cookies are easy to make and pair wonderfully with Nutella, jam, frosting, or simply enjoyed plain. They are a great base for decorating and are forgiving enough for beginners and kids to help with.
My Favorite Sugar Cookies
When I looked back through my recipes I realized I had only one cookie recipe published despite baking dozens of cookie varieties over the years. That had to change. I decided to share this simple, classic sugar cookie because it’s versatile, reliable, and always a hit at home. My husband often spreads jam on them; I love them with Nutella; and my son enjoys shaping the dough with cookie cutters — sometimes as snacks and sometimes as toys while he plays.
Sugar Cookie Dough and Cookie Cutters
These sugar cookies are a great starting point for creative toppings and decorations. The dough is straightforward to prepare and holds shape well when chilled, making it perfect for cutouts. If you bake with children, rolling and cutting the dough can be a fun, hands-on activity. Chill the dough until firm, roll it between parchment paper to prevent sticking, and cut shapes cleanly for the best results.
These cookies freeze well either as unbaked cutouts or fully baked. To save time, cut the shapes, place them on a tray to freeze for a few minutes, then transfer to a sealed container. Bake directly from frozen, adding a minute or two to the baking time if needed. When decorating, allow cookies to cool completely before applying frosting or glazes.
Recipe Details
- Author: OMGChocolateDesserts.com
- Prep Time: 10 minutes (plus chilling)
- Cook Time: 8 minutes
- Total Time: 18 minutes (active time) + chilling
- Yield: about 48 cookies (depending on cutter size)
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This basic sugar cookie recipe produces soft, slightly crisp-edge cookies that hold their shape well for decorating. The flavor is buttery and mildly sweet, making them ideal for pairing with spreads or icing. They are simple enough for everyday baking yet adaptable for holidays and special occasions.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- In a medium bowl, whisk together the flour and baking powder; set aside.
- Using an electric mixer with the paddle attachment, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla, mixing for another 1–2 minutes until fully combined.
- Gradually add the flour mixture to the wet ingredients, about one cup at a time, mixing until a dough forms and begins to pull away from the sides of the bowl.
- Gather the dough and knead it briefly with your hands to bring it together into a smooth ball.
- Wrap the dough tightly in plastic wrap and refrigerate for about 2 hours. If the dough is very firm when chilled, let it sit at room temperature for a few minutes to soften slightly before rolling.
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Divide the dough in half and keep the unused portion refrigerated while working with the first portion.
- Place the dough between two sheets of parchment paper and roll it to about 1/3-inch thickness for cutout cookies.
- Use cookie cutters to cut shapes. For best shape retention, place the cut cookies on the prepared baking sheet and freeze for about 3 minutes before baking.
- Bake cookies according to size: for 2 to 2½-inch cookies, bake about 8 minutes. Adjust time slightly for larger or smaller cookies. The edges should be just set and lightly golden.
- Allow the cookies to cool on the warm baking sheet for a couple of minutes to firm up, then transfer to a wire rack to cool completely.
- Repeat with the remaining dough. Depending on the cutter size and dough thickness, you can expect roughly 30–48 cookies from this recipe.
Baking Tips and Variations
- For a softer cookie, reduce baking time by 1–2 minutes and watch closely during the last minute.
- To add flavor, try 1/2 teaspoon of almond extract in place of part of the vanilla.
- Decorate with royal icing, buttercream, or a simple glaze once cookies are completely cool.
- Store baked cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for longer storage.
- If you prefer thicker cookies, roll the dough to 1/2 inch and increase the baking time slightly.