Easy Sugar Cookies
Sugar cookies are a timeless classic—simple, elegant, and perfect for decorating during the holiday season or any celebration throughout the year. This recipe delivers crisp, beautifully shaped cookies that hold their form in the oven, making them ideal for royal icing, sprinkles, or festive designs. The dough mixes together quickly, chills well, and bakes into cookies with a delicate crunch and buttery flavor.
Why This Recipe Works
This dough relies on cold butter, a touch of baking powder, and just the right balance of sugar and flour to create a cookie that is sturdy enough for decorating yet tender and flavorful. Preparing the dough in a food processor helps achieve fine, even pieces of butter dispersed throughout the flour, but the recipe can also be made by hand with equally delicious results.
What You’ll Need
Before getting started, gather all your tools: a food processor or mixing bowl, spatula, rolling pin, cookie cutters, parchment-lined baking trays, and plastic wrap for chilling the dough.
Ingredients
- 3/4 cup (6 oz / 170 g) unsalted butter, cubed and cold
- 1 cup (8 oz / 225 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups (12 oz / 340 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
1. Combine the Dry Ingredients
Place the flour, sugar, salt, and baking powder into a food processor. Use a spatula to briefly mix the ingredients so everything is evenly distributed.
2. Cut In the Butter
Add the cold, cubed butter to the dry ingredients. Pulse the mixture in short intervals until it resembles fine breadcrumbs. The butter should be evenly incorporated into the flour with no large chunks remaining.
If mixing by hand, rub the butter into the flour using your fingertips or a pastry cutter until the mixture reaches the same sandy texture.
3. Add the Wet Ingredients
In a separate bowl, whisk together the eggs and vanilla extract. Pour this mixture into the food processor. Pulse again just until the dough comes together in a soft, cohesive ball.
If the dough seems dry or crumbly, add a teaspoon of milk or an extra splash of beaten egg until it binds. Avoid overmixing, as this can make the cookies tough.
4. Chill the Dough
Transfer the dough onto a sheet of plastic wrap and shape it into a flat disk. Wrap it tightly, making sure no air is trapped inside.
Chill the dough for at least 2–3 hours to firm it up. For best results, refrigerate it overnight.
The dough can also be frozen for up to 8 weeks; simply thaw in the refrigerator before using.
5. Roll Out the Dough
Once chilled, lightly flour your work surface. Roll the dough to about 1/4 to 1/8 inch thickness. Work quickly, as the dough softens easily.
If it becomes too soft to handle, return it to the refrigerator for a few minutes before continuing.
6. Cut the Cookies
Use your favorite cookie cutters—holiday shapes, stars, circles, or classic designs. Transfer the cut cookies to a baking sheet lined with parchment paper, spacing them slightly apart.
7. Bake
Bake the cookies at 325°F (160°C) for 18–20 minutes or until the edges turn a light golden brown.
Allow the cookies to cool completely on a wire rack before decorating.
8. Decorate and Store
Once cooled, the cookies can be decorated with royal icing or simply dusted with sugar.
Store them in an airtight container at room temperature for up to 7 days. They also ship well, making them perfect for homemade holiday gifts.