This sugar cookie recipe uses just 7 simple ingredients to create beautiful, perfectly baked cookies every time. The dough is firm enough to cut into fun shapes with cookie cutters and doesn't spread during baking. Perfect for Christmas or any occasion.
saltSea salt or Diamond Crystal salt preferred; avoid iodized salt. If using Diamond Crystal salt, use 1 tsp instead3¼ tsp
unsalted butterroom temperature, softened1 cup
granulated sugar1 cup
eggslarge, room temperature2
vanilla extract2 tsp
Steps
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1
Combine the dry ingredients in a large bowl: 4 cups flour, 3.25 teaspoons baking powder, and 3.25 teaspoons salt. Mix with a whisk; sifting is not necessary.
2
Add 1 cup of softened unsalted butter to the stand mixer bowl. If the butter is too firm, microwave it at 50% power for 10-second intervals, rotating between each, until softened.
3
Add 1 cup granulated sugar and beat on medium speed for about 2 minutes until light and fluffy. Start on low speed and gradually increase to medium.
4
Add 2 room-temperature eggs one at a time to the butter and sugar mixture. After each egg, stop and scrape down the bowl to ensure even mixing before adding the next.
5
Add 2 teaspoons vanilla extract and mix well. Optional: add peppermint extract, almond extract, orange blossom water, or rose water for extra flavoring.
6
Set the mixer to low speed and gradually add the dry ingredient mixture. Avoid overmixing, as it activates the gluten and makes cookies tough. Mix on medium for 1 second to clear the beater, then finish by hand with a spatula, ensuring no dry flour or butter bits remain.
7
Turn the dough onto the counter and divide into two batches. Shape each into a disc, wrap with beeswax cloth, parchment paper, or plastic wrap, and chill in the fridge for at least 2 hours or up to 2 days.
8
Toward the end of chilling, preheat the oven to 375°F. If chilled longer than 2 hours, let the dough sit at room temperature for a bit before rolling to prevent cracking.
9
Sprinkle flour on the work surface (a pastry mat prevents sticking). If the dough is too firm, let it sit on the counter for about 10 minutes to soften. Roll out to about 1¼ inches thick, using a plain or bumpered roller for even thickness.
10
Add flour as needed to prevent sticking. Cut out shapes with cookie cutters. For stamped cutters, dip in flour and tap off excess before cutting. Group similar-sized cookies on the same baking sheet so they bake evenly.
11
Optional: Brush melted butter on top of cookies as glue, then gently press into colored sanding sugar for sparkly decorated cookies.
12
Place cookies on rimmed baking sheets lined with parchment paper or Silpats. Bake at 375°F until the bottoms just start to color. Baking time varies by thickness and size (6–12 minutes): thin small cookies may bake faster (about 6 minutes), while thicker large cookies may take over 12 minutes. Check every few minutes.
13
Remove the baked cookies from the oven. Enjoy plain or decorate with royal icing or sugar cookie icing.
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