This is the BEST Sugar Cookie Recipe that makes perfect cut out sugar cookies every time!
A no-fail sugar cookie recipe for soft sugar cookies that don’t spread and are perfect for making cut out decorated sugar cookies.
Soft cut out sugar cookies
I recently had an opportunity to spend an afternoon alone with my daughter, Chayce at a fun workshop hosted by Jenny Keller of the Jenny Cookies blog.
Visit Jenny’s post on how to host your own flower crown party to view pictures of the beautiful day. Crafting with florals is so fun, but especially when you do it at a large table surrounded by amazing, like-minded women.
I first found Jenny’s blog a couple years ago by means of her Favorite Things Party. I was instantly hooked on Jenny, not only because she was so down to earth and relatable.
But also because she lived in the same area that I grew up, threw parties at some of the same places I have and like me, she started doing over the top kids parties many years ago. During a time, before Pinterest, when we were considered those ‘crazy moms’ with those ‘crazy parties’ that have somehow now become commonplace.
This no fail sugar cookie recipe is based on her simple sugar cookie recipe. It’s perfect for decorated Christmas cookies, cookies for showers, birthday parties, Valentine’s day and all holidays, really.
Ingredients
- All purpose flour
- Baking powder
- Fine salt
- Unsalted butter
- Sugar
- Eggs
- Vanilla extract
- Optional – customize the flavor of the sugar cookie dough with lemon or lime zest, cinnamon, pumpkin spice or chai spice blend, peppermint extract or even matcha powder!
Step by step instructions
- Preheat oven to 375° Fahrenheit.
- Whisk flour and baking powder together in a medium bowl.
- In a large bowl, beat butter and sugar until light and fluffy. Beat in the eggs, one at time, and vanilla until well combined.
- Add the flour mixture a little at a time until incorporated.
- Divide the dough in four pieces and wrap each ball in a piece of plastic wrap. Press down to form a disk.
- Refrigerate at least 10 minutes before rolling. The dough can be refrigerated up to 7 days tightly wrapped, or pop it in a freezer bag and freeze for later.
- Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking.
- Use cookie cutters to cut desired shapes, and carefully transfer with a cookie spatula to a baking sheet, placing the cookies about ¾ inch apart.
- Bake one sheet at a time in the middle of the oven until puffy but not visibly browned, about 7 minutes (depending on thickness).
- Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Repeat with the gathered scraps and remaining disk until all the dough has been used.
- Serve and enjoy!
How to make ahead
Sugar cookie dough can be made and refrigerated up to 7 days before rolling out and baking. Or you can freeze sugar cookie dough for up to 3 months.
Yield
This recipe yields enough sugar cookie dough for roughly 48 3 inch cookies. For an easy sugar cookie recipe for 12 cookies simply cut the recipe in half, and in half again. Or simply adjust the serving size on the recipe card below.
Sugar cooking frosting
Use buttercream frosting to frost sugar cookies. Or use a simple glaze for sugar cookies. Sandwich them together with chocolate ganache or fruit preserves to make delicious sugar cookie sandwiches. Frost with royal icing for more intricate designs. You can also enjoy these perfect sugar cookies without frosting. They’re THAT delicious!
Ingredients
- 5 ½ cups all purpose flour plus more for rolling
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups unsalted ‘sweet cream’ butter four cubes
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375°F.
- Into a medium bowl, whisk together flour and baking powder.
- In a large bowl, beat butter and sugar until light and fluffy.
- Beat in the eggs, one at time, and vanilla until well combined.
- Add the flour mixture a little at a time until incorporated.
- Divide the dough in four pieces and wrap each ball in a piece of plastic wrap.
- Press down to form a disk.
- Refrigerate for at least 10 minutes before rolling.
- The dough can be refrigerated up to 7 days tightly wrapped, or pop it in a freezer bag and freeze for later.
- Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking.
- Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a baking sheet, placing the cookies about ¾ inch apart.Bake one sheet at a time in the middle of the oven until puffy but not visibly browned, about 7 minutes (depending on thickness).
- Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.Repeat with the gathered scraps and remaining disk until all the dough has been used.
Nutrition
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