The Best Sugar Cookies

The BEST Sugar Cookies that make perfect cut out sugar cookies every time!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 7

Total Time 27

Servings cookies

Calories 156kcal

Author Tristin Rieken

Preheat the oven to 375°F.
Into a medium bowl, whisk together flour, salt and baking powder.
5 ½ cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon salt
In a large bowl, beat butter and sugar until light and fluffy.
2 cups salted butter, 2 cups granulated sugar
Beat in the eggs, one at time, until well combined. Then add vanilla.
2 large eggs, 2 teaspoons vanilla extract
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. Then press the wrapped dough down slightly with the palm of your hand to form the ball into a flattened disc shape.
Refrigerate at least 10 minutes, up to several days, before rolling.
Remove sugar cookie dough from refrigerator and roll out on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. If the dough is too stiff and cold to roll allow to sit on counter for several minutes to soften slightly before rolling.
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.