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.
Table of Content
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.
Why make this sugar cookie recipe
- These are the best sugar cookies you will ever eat.
- They are a variation of my 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, but I also frost them with fondant or royal icing when I need to.
- 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. There are two secrets to getting making these perfect.
- Creaming - make sure to cream the butter and sugar well. Do not skip on the creaming this is what makes these light and airy despite no leavening.
- Chilling - make sure to chill the dough before rolling this will ensure the cookies stay perfectly round in shape.
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 ¼-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.
Storage
- This cookie recipe can be halved or doubled 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 overnight before you roll out.
- The baked cookies will stay at room temperature for up to 2 weeks but are best eaten within a few days.
Troubleshooting
- Why are my sugar cookies flat?
Always, follow the recipe correctly unless you know 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 more quicker. 180C is a guide I like to use but every oven is different so adjust the 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.
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
What sugar cookies are best for decorating?
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.
Why is there no baking powder or baking soda in this cookie recipe?
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.
How long should you chill the dough before baking?
I usually chill my cookies for about 30 to 45 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.
Can I use brown sugar for these sugar cookies?
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.
Printable Recipe
The Best Sugar Cookies Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 3 ¾ cups (468 g) All-purpose flour
- ½ teaspoon Kosher salt
- 8 oz (226 g) Unsalted butter ( room temperature )
- 1 cup (200 g) White sugar
- 2 large Eggs
- 2 teaspoon Vanilla extract
Instructions
- Dry ingredients - In a medium bowl, sift together the flour and salt. Set aside3 ¾ cups All-purpose flour, ½ teaspoon 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 teaspoon 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 ¼-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 4Pro 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.
- 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
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Angie
This recipe was recommended to me and I’m very eager to try it. I am trying to plan the amount of ingredients I need but struggling with the quantities. The default setting has 24 cookies per batch. Just wondering what the size (diameter) of the individual cookies are, 6,7,8 cms? Thank you.
Veena Azmanov
Angle, as I said in the recipe I used a 3-inch (8 cm) round cookie cutter about 6 mm in height. The number of cookies will depend on the height of the cookie cutter.
Angie
My apologies Veena, I must have missed that. I did a trial batch today. They were absolutely delicious. Not too sweet and held their shape perfectly. Thank you for sharing your recipe.
Veena Azmanov
Thank you, Angie
Nicole
The biscuits came out just perfect. Will be the only recipe I use for iced/fondant based cookies. Thank you for sharing. The only small comment I have is that there were variations in instruction between the written instructions and what was presented in the video i.e. flour was added in 2 batches and a couple of other small variations. I followed the written instructions and my pastry wasn’t nearly as ‘wet’ however in the end they were just perfect as I mentioned.
Veena Azmanov
Thank you, Nicole. Happy you enjoyed them.
Bernadette
I used this recipe and subbed the flour for gluten free flour and they turned out just as good!
Veena Azmanov
Thank you so much Bernadette
KTYOLABAJUSTINE
I love your art in cooking, it adds my passion in cooking.
Becky
Hi, Will this recipe work well with GF flour?
Thanks
Veena Azmanov
I don't know Becky. Not tried it with GF flour. Sorry.