The Best Sugar Cookies

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This sugar cookies recipe has a classic taste, crispy texture, and perfect sweetness. This recipe uses less sugar and butter than other recipes, but the end result is a soft, fluffy, tasty sugar cookie that’s just as pleasing to the palate.

This cookie 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.

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 fine-grain sugar. That will cream faster. And, if you have to use 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

• Dry ingredients – In a medium bowl, sift together the flour and salt. Set aside. Or use a whisk to combine.
• Creaming – In a large bowl of a stand mixer with the paddle attachment on medium speed cream the butter and sugar until light and fluffy.
  Pro tip – Do not skip on this creaming step for the butter/sugar. Creaming works best when the butter is at firm room temperature, not soft room temperature.
• Wet ingredients – Add the vanilla extract followed by the eggs one at a time making sure each is well incorporated.
  Pro tip – I combined the vanilla extract with the eggs in the video. But, you don’t necessarily have to do that.

• Wet to dry – Next, add the flour mixture. Combine well but do not over-mix at this time.
  Pro tip – We do not want to activate the gluten in the dough so do avoid overmixing the flour.
• Chill – Transfer the dough onto a work surface and divide the dough into two discs. Wrap each in plastic wrap and chill in the fridge until firm enough to roll About 30 minutes to an hour at least.
  Pro tip – you can keep the dough chilled in the fridge for up to 4 days. You can even freeze the dough in the freezer for up to a month.

• Roll – Once the dough is chilled; roll the dough on a lightly floured surface evenly.
  Pro tip – I roll my cookies to about 1/4-inch or 6 mm thickness using a rolling pin with spacers. Read – 10 Tips – how to roll and cut sugar cookies
• Cut – Using your favorite cookie cutter cut out desired shaped cookies and place them on a cookie sheet one inch apart lined with parchment paper. I’ve used some 3-inch round and square cookie cutters for these cookies.

• Oven – Preheat the oven to 350°F/ 177°C/ Gas Mark 4
  Pro tip – It is best to keep the cookies chilled in the refrigerator while the oven is preheating. Chilled cookies will prevent spreading.
• Bake – Transfer the chilled cookies to the oven and bake on the middle rack for about 8 to 10 minutes depending on the thickness of the cookies. 
  Pro tip – The cookies must not be dark around the edges. As soon as they get a slight color on the bottom they are ready. They will continue to cook with the residue heat on the baking tray.
• Cool – When baked let cool on the baking sheet for 10 minutes then transfer to a wire rack to cool further before you transfer to an airtight container.
  Pro tip – always frost cold cookies otherwise the icing will melt.

Creative ways to use homemade sugar cookie dough

Homemade sugar cookie dough is a versatile and delicious base that can be used in various creative ways. Here are some ideas to inspire you:

1. Cookie Cutouts: Roll out the sugar cookie dough and use cookie cutters to create fun and festive shapes. Bake the cookies until golden and decorate them with icing, sprinkles, or colored sugars for a delightful treat.
2. Sandwich Cookies: Roll out the sugar cookie dough and cut out shapes. Bake the cookies and let them cool. Spread a layer of frosting, jam, or Nutella between two cookies to create delicious sandwich cookies.
3. Cookie Cups: Press small portions of sugar cookie dough into a muffin tin to form cups. Bake until golden and let them cool. Fill the cookie cups with your choice of fillings such as chocolate ganache, fruit compote, or cheesecake filling for bite-sized treats.
4. Cookie Ice Cream Sandwiches: Bake small rounds of sugar cookie dough and let them cool. Sandwich a scoop of your favorite ice cream between two cookies and roll the edges in sprinkles or chopped nuts for a delightful frozen treat.
5. Cookie Truffles: Crumble baked sugar cookies and mix them with cream cheese or frosting until well combined. Roll the mixture into small balls and dip them in melted chocolate. Chill until set for delicious cookie truffles.
6. Cookie Parfait: Layer crumbled baked sugar cookies with yogurt, fresh berries, and a drizzle of honey or maple syrup in a glass or jar. Repeat the layers and top with a dollop of whipped cream for a delightful and easy dessert.
7. Cookie Milkshake: Blend crumbled baked sugar cookies with vanilla ice cream, milk, and a touch of vanilla extract to create a creamy and delicious sugar cookie milkshake. Top with whipped cream and crumbled cookies for added indulgence.
8. Cookie Crust Cheesecake: Press crumbled baked sugar cookies into the base of a springform pan to create a flavorful cookie crust for your favorite cheesecake recipe. Bake according to the cheesecake recipe instructions for a delightful twist on a classic dessert.
9. Cookie Dough Bark: Melt chocolate and spread it in a thin layer on a baking sheet lined with parchment paper. While the chocolate is still melted, sprinkle crumbled raw sugar cookie dough over it. Let it cool and break into pieces for a delicious and crunchy cookie dough bark.
10. Cookie Pops: Insert a lollipop stick into unbaked sugar cookie dough rounds and bake until golden. Let them cool and decorate them with colorful icing, sprinkles, or edible glitter for fun and festive cookie pops.

These creative ideas will help you explore the versatility of homemade sugar cookie dough and enjoy it in unique and exciting ways. Feel free to experiment, customize, and add your own personal touch to these suggestions.

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The Best Sugar Cookies Recipe

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 1 hour hr 20 minutes mins

Calories: 177kcal

Adjust Servings Here: 24 Cookies

Description

This sugar cookies recipe has a classic taste, crispy texture, and perfect sweetness. This recipe uses less sugar and butter than other recipes, but the end result is a soft, fluffy, tasty sugar cookie that’s just as pleasing to the palate.

Video

Ingredients 

1x2x3x

• ▢ 3 ¾ cups (468 g) All-purpose flour
• ▢ ½ tsp Kosher salt
• ▢ 8 oz (226 g) Unsalted butter ( room temperature )
• ▢ 1 cup (200 g) White sugar
• ▢ 2 large Eggs
• ▢ 2 tsp Vanilla extract

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Instructions

• Dry ingredients – In a medium bowl, sift together the flour and salt. Set aside
  3 ¾ cups All-purpose flour, 1/2 tsp Kosher salt
• Creaming – In a large bowl of a stand mixer with the paddle attachment on medium speed cream the butter and sugar until light and fluffy.

  Pro tip – Do not skip on this creaming step for the butter/sugar. Creaming works best when the butter is at firm room temperature, not soft room temperature.
  8 oz Unsalted butter, 1 cup White sugar
• Wet ingredients – Add the vanilla extract followed by the eggs one at a time making sure each is well incorporated.

  Pro tip – I combined the vanilla extract with the eggs in the video. But, you don't necessarily have to do that.
  2 large Eggs, 2 tsp Vanilla extract
• Wet to dry – Next, add the flour mixture. Combine well but do not over-mix at this time.

  Pro tip – We do not want to activate the gluten in the dough so do avoid overmixing the flour.
• Chill – Transfer the dough onto a work surface and divide the dough into two discs. Wrap each in plastic wrap and chill in the fridge until firm enough to roll About 30 minutes to an hour at least.

  Pro tip – you can keep the dough chilled in the fridge for up to 4 days. You can even freeze the dough for up to a month.
• Roll – Once the dough is chilled; roll the dough on a lightly floured surface evenly.

  Pro tip – I roll my cookies to about 1/4-inch or 6 mm thickness using a rolling pin with spacers. Read – 10 Tips – how to roll and cut sugar cookies
• Cut – Using your favorite cookie cutter cut out desired shaped cookies and place them on a cookie sheet one inch apart. I've used some 3-inch round and square cookie cutters for these cookies.
• Oven – Preheat the oven to 350°F/ 177°C/ Gas Mark 4

  Pro tip – It is best to keep the cookies chilled in the refrigerator while the oven is preheating. Chilled cookies will prevent spreading.
• Bake – Transfer the chilled cookies to the oven and bake on the middle rack for about 8 to 10 minutes depending on the thickness of the cookies. 

  Pro tip – The cookies must not be dark around the edges. As soon as they get a slight color on the bottom they are ready. They will continue to cook with the residue heat on the baking tray.
• Cool – When baked let cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool further before you transfer to an airtight container.

  Pro tip – always frost cold cookies otherwise the icing will melt.

Recipe Notes & Tips

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.

Notes

• 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.

 

 

 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Serving: 39– gCalories: 177– kcalCarbohydrates: 23.4– gProtein: 2.2– gFat: 8.2– gSaturated Fat: 5– gPolyunsaturated Fat: 4.7– gMonounsaturated Fat: 0– gTrans Fat: 0.3– gCholesterol: 36– mgSodium: 111– mgPotassium: 0– mgFiber: 0.5– gSugar: 9.2– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

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

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