Introduction

There is nothing quite like a classic sugar cookie, perfect for any occasion. This recipe yields cookies that hold their shape beautifully and deliver that beloved sweet, buttery flavor. Whether you’re making cutouts for decorating or just enjoying plain, these sugar cookies are sure to please.

A white plate with a thin red rim holds six stacks of plain sugar cookies in different shapes, including a Christmas tree, star, mitten, snowflake, bear, and another star with slightly rounded edges. Each cookie stack is about three to four layers high, showing a smooth, pale golden texture. The plate rests on a white marbled surface, surrounded by small white bowls filled with red candies and red and white sprinkles. A woman's hand holds a piping bag near the lower left corner, ready for decorating. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sticks (8 ounces) unsalted butter, softened
1 1/2 cups (297 grams) granulated sugar

2 eggs
2 tsp pure vanilla extract

1/2 tsp baking powder
1/2 tsp salt

4 cups (17 ounces) all-purpose flour

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit. Place the flour in a bowl and set it aside for later.
Step 2: In a large bowl, beat the softened butter until smooth and creamy.

Step 3: Gradually add the sugar to the butter and mix until fully combined and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition but being careful not to overmix.
Step 5: Stir in the vanilla extract, salt, and baking powder until evenly incorporated.

Step 6: Add the flour one cup at a time, mixing on low speed and stopping as soon as the ingredients are combined. Do not overmix.
Step 7: Divide the dough into three equal discs. Roll each one out evenly on a floured surface or a baking mat.
Step 8: Place the rolled dough discs in the freezer for 10-15 minutes to chill.

Step 9: Remove from freezer, cut out your desired cookie shapes, and arrange them on a parchment-lined baking sheet.
Step 10: Bake the cookies for 6-9 minutes until the edges are just beginning to turn golden.
Step 11: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use unsalted butter to control the salt content and ensure balanced flavor.
Weigh your flour for consistent results; too much flour can make cookies dry and crumbly.
Roll dough evenly using rolling pin rings or spacers for perfect thickness and uniform baking.

Freeze rolled dough before cutting shapes to prevent spreading and help cookies hold their shape.
If your cookie cutters are very small, allow the dough to warm slightly after freezing to avoid breaking shapes when cutting.

Storage

Store cooled sugar cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a freezer-safe container for up to three months. To reheat, let the cookies come to room temperature or warm them for a few seconds in the microwave for a fresh-baked feel.

How to Serve

The image shows several stacks of plain sugar cookies in various holiday shapes like a bear, tree, star, and bell, all placed neatly on a white plate with a red rim. Each cookie stack has about three to four layers, with a pale beige color and a smooth texture. The bear cookie is focused in the front, with a simple cutout design and no icing or decoration. In the background to the side, there is a piping bag filled with red icing and a small bowl of red sprinkles on a white marbled surface that adds a subtle texture to the scene. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter so you can control the amount of salt in the recipe. Using salted butter may make your cookies too salty or affect their flavor since salt amounts vary by brand.

Why do I need to chill the dough after rolling it out?

Chilling the dough after rolling helps the cookies keep their shape during baking. It firms up the fat, reducing spreading and allowing you to cut cleaner shapes that hold up well in the oven.