Sugar Cookie Recipe

Beautiful and simple sugar cookies bake flawlessly every time with this recipe. If you want a smooth, buttery cookie or to use that cute cookie cutter, try this quick sugar cookie recipe.

– ▢4 cups all-purpose flour (480g) – ▢¾ teaspoon salt – ▢¾ teaspoon baking powder – ▢1 cup unsalted butter softened (227g) – ▢1 cup granulated sugar (200g) – ▢2 large egg – ▢2 teaspoons vanilla extract



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Sift flour, salt, and baking powder in a medium bowl. In a large basin or stand mixer bowl with the paddle attachment, beat butter and sugar on medium speed for 2 minutes until light and fluffy.

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While everything is being mixed, add the eggs one at a time. To clean the sides of the bowl, scrape them down. Mix in the vanilla extract.

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Add the flour mixture slowly to the mixer and mix until fully combined. Split the dough in half, form two disks, and wrap in plastic. Refrigerate 2 hours or 2 days. (if chilling more than 2 hours, let dough remain at room temperature for 15–30 minutes to soften.)

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Preheat the oven to 375F after chilling the dough. Roll the dough to ¼-inch thickness on a lightly floured surface. Use 2½-inch cookie cutters to cut shapes. Roll again for more cookies.

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Place cut-outs 1 inch apart on a non-stick or parchment-lined baking sheet.

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Bake for 10–12 minutes until bottom edges brown. After a few minutes on the pan, transfer to a wire rack to finish cooling. Serving plain or with royal icing.

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