This sugar cookies recipe is a favorite treat anytime. Whether you choose to frost them or eat them just as is with a cup of tea. And, based on my butter cookie recipe, these are soft, crisp, and buttery. Also, they do not spread and are less sweet, making them a great candidate for shaped and decorated custom cookies.
Table of Content
My go-to sugar cookie recipe
These are the best sugar cookies you will ever eat. They are a variation on the delicious butter cookies. And, they stay soft and crisp and delicious much longer. In fact, I make these so often because not only do my kids love them as is, I also frost them with fondant or royal icing when I need to. And, if you place an order for cookies with me, this is what I will make for you.
Also, unlike most other recipes, I do not add any leavening agent like baking powder or baking soda. And yet, if you look at the cookies from the side, you can see they do look light and airy. In addition, I prefer that my cookies do not spread like regular cookies. That way I can use the same cookie-cutter for my fondant and decorate them perfectly.
And, the big secret to success with this recipe is the way I prepare my dough. So, I highly recommend that you read the process well before you start making the dough. Also, the extra beating in the mixing of the mixture gets air into the batter making it light and airy before we add flour.
Ingredients and substitutes
- Unsalted butter - I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe.
- All-purpose flour - I always use all-purpose flour with great success. So, you do not need any other flour.
- White granulated sugar - As a rule of thumb, whenever you need to cream sugar and butter - always use a fine grain sugar. That will cream faster. And, if you have to use a coarse grain sugar, pulse it in the food processor a couple of times, and it will be beautiful. However, if you do not cream the butter and sugar cookies well, the cookies will be flaky.
- Vanilla extract - I like using vanilla extract. But it also has the tendency to color the dough. So, if you need a white or fair mixture just add clear vanilla extract or rose essence. Having said that, always use a good quality vanilla extract. I know it's expensive. That is why I make my vanilla extract, vanilla bean paste as well as vanilla sugar.
Best Sugar Cookies Recipe
Cookie dough
- In a bowl, sift together the flour and salt.
- In a bowl of a stand mixer with paddle attachment cream butter and sugar until light and fluffy. Do not skimp on this step or the cookies will be very dense.
Tip - creaming works best when the butter is at firm room temperature, not soft room temperature. - Add the eggs one at a time making sure each is well incorporated. Once the eggs are in, mix for a minute or two more.
- Next, add the vanilla. Followed by the flour. Combine well but, do not over mix at this time.
- Bring the dough together and divide into two discs. Wrap in plastic wrap and chill for a minimum of 2 hours or firm enough to roll.
Roll the Cookies
- Once the dough is chilled, roll dough on a lightly floured surface evenly.
- I roll my cookies a minimum ¼ or 6 mm thick using a rolling pin with spacers.
Tip - read - 10 Tips - how to roll and cut sugar cookies - Using your favorite cookie cutter cut out desired shaped cookies and place them on a cookie sheet one inch apart.
- Preheat the oven to 180 C / 360 F.
Tip - I prefer to chill the cookies while the oven is preheating. This will prevent spreading - Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies.
- When baked let cool on the tray for 7 to 10 minutes then transfer to a cooling rack to cool further.
- You can eat these cookies as is or decorate them with royal icing or fondant.
Storage
- This cookie recipe can be halved or double without any issues.
- The dough can be kept in the fridge for up to 4 days, or
- Frozen for up to three months. If frozen thaw in the refrigerator over-night before you roll out.
- The baked cookies will stay at room temperature for up to 2 weeks but best eaten within a few days.
More sugar cookie recipes
- The Best Chocolate Sugar Cookies
- No Chill Sugar Cookies or No-Spread Sugar Cookies
- Rice Flour Sugar Cookies - Gluten-Free or Soft Almond Sugar Cookies
- Cinnamon Sugar Cookies
- Marbled Heart Cookies - Valentine Sugar Cookies
- Stenciled Halloween Sugar Cookies or Stenciled Christmas Sugar Cookies
- Eggless Chocolate Sugar Cookies or Eggless Vanilla Sugar Cookies
- Gingerbread Sugar Cookies
- See all cookie recipes
Frequently asked questions
Sugar cookies for decorating need to be crisp, not soft. And with a flat, not puffy top. Also, you want sharply defined edges, not round edges. This recipe gives you just that, crips, flat and well-defined sugar cookies. As a result, these will make the most beautiful decorated sugar cookies.
Leavening agents like baking powder and baking soda make the cookie lighter but also puffy. Therefore, the resulting cookies do not make the best canvas for sugar cookies for decorating purposes.
I usually chill my cookies for about 15 to 30 minutes. It is always a good practice to refrigerate cookies while the oven is preheating. Chilling cookie dough helps solidify the butter in the cookies which helps when baking, preventing the cookies from spreading as chilled dough takes longer to melt compared to room temperature fat.
You can, but the texture and taste will be different. Brown sugar will keep the cookies soft, tender, and chewy while white sugar will give them a crisp texture which is what you need in sugar cookies for decorating.
Troubleshooting
- Why are my sugar cookies flat?
Always, follow the recipe correctly unless you know and what the outcome is different. Adding extra flour will give you dry, crumbly cookies. Too much sugar or butter can make the cookies spread and lose their shape when baking. Rolling the cookies too thin will give you hard flat cookies. - Baking cookies in hot and humid conditions?
Yes, hot and humid conditions can be a challenge especially with butter-based cookies.
The best way to work around this is to roll the dough between two parchment papers.
Let the dough chill before you roll the dough and
Chill again after you roll the dough.
Cut the cookies out of chilled dough. This will give clean precise cuts and handling chilled cookies are easier to transfer from the work surface to the baking tray. - Why did my sugar cookies become too brown on the outside?
If you bake the cookies at a very high temperature or if you bake them for too long the edges will get brown quicker. 180C is a guide I like to use but every oven is different so adjust temperature accordingly.
If you have cookies baking quicker with most recipes then perhaps it's time to check if your oven temperature needs calibration. - Why are my cookies hard when cooled?
Overbaked cookies when cool tend to be dry and hard. This is why you need to bake them until they are just about to start getting some color on the edges. The cookies continue to cook and set as they cool too.
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Printable Recipe
The Best Sugar Cookies Recipe
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Video
Ingredients
- 3 ¾ cups (468 g) All-purpose flour
- 8 oz (226 g) Unsalted butter ( room temperature )
- 1 cup (200 g) White sugar
- 2 large Eggs
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
Instructions
Make the Dough
- In a bowl, sift together the flour and salt.
- In a bowl of a stand mixer with paddle attachment cream butter and sugar until light and fluffy. Do not skimp on this step or the cookies will be very dense.Tip - creaming works best when the butter is at firm room temperature, not soft room temperature.
- Add the eggs one at a time making sure each is well incorporated. Once the eggs are in, mix for a minute or two more.
- Next, add the vanilla. Followed by the flour. Combine well but, do not over mix at this time.
- Bring the dough together and divide into two discs. Wrap in plastic wrap and chill for a minimum of 2 hours or firm enough to roll.
Roll the Cookies
- Once the dough is chilled; roll dough on a lightly floured surface evenly.
- I roll my cookies a minimum ¼ or 6 mm thick using a rolling pin with spacers.Tip - read - 10 Tips - how to roll and cut sugar cookies
- Using your favorite cookie cutter cut out desired shaped cookies and place them on a cookie sheet one inch apart.
- Preheat the oven to 180 C / 356 F.Tip - I prefer to chill the cookies while the oven is preheating. This will prevent spreading
- Bake cookies for about 8 to 10 minutes depending on the thickness of the cookies.
- When baked let cool on the tray for 7 to 10 minutes then transfer to a cooling rack to cool further.
- You can eat these cookies as is or decorate them with royal icing or fondant.
Recipe Notes
Storage
- This cookie recipe can be halved or double without any issues.
- The dough can be kept in the fridge for up to 4 days, or
- Frozen for up to three months. If frozen thaw in the fridge over-night before you roll out.
- The baked cookies will stay at room temperature for up to 2 weeks but best eaten within a few days.
- Sugar cookies have a good shelf life as a dough as well as cookies. The dough, if wrapped well can usually stay in the fridge or 5 to 6 days before rolling and baking. Alternatively, you can roll the cookies and place them on a parchment-lined tray wrapped well with cling wrap for about 3 to 4 days
- Sugar cookies dough can be frozen for a month or more if wrapped well. A great dough to have on hand in the freeze during the busy festive season
- Most cookies will stay good at room temperature in an airtight container for a few days. They can last for up to 2 weeks but are at their best in the first few days of baking.
- Leaving cookies out overnight will make them soft and stale faster. A good practice would be to keep them in the cookie jar as soon as they are cooled.
- Always, follow the recipe correctly unless you know and what the outcome different. Adding extra flour will give you dry, crumbly cookies. Too much sugar or butter can make the cookies spread and lose their shape when baking. Rolling the cookies too thin will give you hard flat cookies.
- These cookies will cut and bake better when properly chilled. If you don't have enough time I highly recommend using my recipe for no-chill sugar cookies instead. You can also try my other no spread sugar cookies recipe
- If you bake the cookies at a very high temperature or if you bake them for too long the edges will get brown quicker. 180C is a guide I like to use but every oven is different so adjust temperature accordingly.
- If you have cookies baking quicker with most recipes then perhaps its time to check if your oven temperature needs calibration.
- Overbaked cookies when cool tend to be dry and hard. Which is why you need to bake them until they are just about to start getting some color on the edges. The cookies continue to cook and set as they cool too.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Tia
I’ve made this recipe once and it turned out quite well but some of my biscuits had bubbles in them which I put down to not rolling it out enough. I’m just wondering if I made a double batch in advance and chilled it overnight how long do you have to leave it out to reach room temperature roughly? Would I be better to roll it out between layers of baking paper and then refrigerate over night? Or if I froze the cooked biscuits what is the best way to do this?
Veena Azmanov
Tia. There is no leavening agent so I presume the bubbles were excess whipping of the butter and sugar. You do want to cream it well but not overwhip it. The cookie dough can be kept in the fridge for up to 3 months. Thaw in the fridge overnight until it is cold than on the counter between 10 to 20 minutes depending on the weather you live in. If the dough is too soft you can roll between two parchment paper but I do think that rolling and cutting chilled dough is the way to go with these cookies.
Becky
Hi, I have followed your recipe rolling out to the same thickness but mine seem to be much thinner and not as sharp and uniformed as yours. They are also baked to just browning on the edges but they are soft in the middle and crisp on the edge. Any tips? Thanks
Veena Azmanov
I'm sorry to hear that Becky. Use spacers to ensure you have the right thickness. Chill the dough after rolling, this will cut sharp uniform edges. Chill the cookies before you bake this will ensure they do not spread.
AMANDA RECHTER
Hello
it says to siv the flour and salt but do you mean just whisk together like your doing in video or do we need to put flour through a siv first?
Thanks
Veena Azmanov
Yes, Amanda. You can use the whisk to combine the flour and salt too. Thanks
Dolly
Hi Veena
Happy Hanukkah to you and your family ❤️
Hope you are well and keeping safe in these trying times ? Sending you lots of positive vibes .
I have tried your sugar cookie recipe many times and I must say it’s actually the best recipe ever !!! Wanted to ask if I could use this for a sugar cookie house and if I can add different condiments like ground cinnamon to it? Looking forward to your advise 👍🏼
Thank you
Veena Azmanov
Hey Dolly. Thank you. Wish you a happy Hanuka and happy holidays too. yes, you can use this for a sugar cookie house. Perhaps add 1/4 cup more flour for stability to this batch of dough. It will hold better. You can definitely add spices to this cookie it is very versatile.
Dolly
Thank you so much for all the help and the very prompt answer as always ❤️ Stay Blessed
Dolly
The sugar cookie house came out beautiful with sharp edges and was very sturdy when assembled thank you for the great recipe 🤗
Veena Azmanov
Thank you, Dolly. So, happy to hear that.
Ian
356 F, that's some BS right there. My oven goes by fives.
Veena Azmanov
Thanks for your feedback, Ian. 356 Farenhite is just the exact conversion of the celcius I used. But you can definitely round it out the closest. Wish happy holidays