Discover the best sugar cookie recipe that’s soft, tender, and holds its shape—ideal for any occasion, from Christmas to birthdays.
Why You’ll Love These Classic Sugar Cookies
- Soft and Tender Texture: These cookies offer a delightful melt-in-your-mouth experience.
- Perfect for Decorating: They maintain their shape during baking (especially if you chill the dough), making them ideal for intricate designs.
- Balanced Sweetness: Not overly sweet, allowing your frosting to shine without overwhelming your taste buds.
- Versatile Flavor: A hint of vanilla (or optional lemon extract) adds a subtle depth to the classic sugar cookie taste.
Ingredients
Salt
Unsalted butter, room temperature
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Decorating Tips
Sprinkles and Toppings: Add festive sprinkles or edible glitter for a fun, personalized touch.
Frosting: Pair with my Best Buttercream Frosting Recipe for Cookies for a smooth and creamy finish.
Coloring: Use gel food coloring to achieve vibrant hues without altering the frosting’s consistency.
Storage and Make-Ahead Tips
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unfrosted cookies for up to 3 months. Thaw at room temperature before decorating.
- Dough Prep: Prepare the dough ahead of time and refrigerate for up to 3 days or freeze for up to 3 months.
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
How do I prevent the cookies from spreading too much?
Ensure the dough is adequately chilled before baking and avoid overmixing the dough.
Can I add different flavors to the dough?
Absolutely! Experiment with almond extract, citrus zest, or spices like cinnamon for a unique twist.
Enjoy! And follow me on Instagram @cakebycourtney for more tips and tricks on all things cake and baking!
More Recipes You’ll Love
Classic Sugar Cookies
Ingredients
For the Cookies
- 1 1/2 cups (339 g) unsalted butter, slightly cold and cut into cubes
- 2 cups (400 g) granulated sugar
- 4 large eggs, cold
- 1 teaspoon (4.2 g) vanilla extract
- 5 cups (600 g) all purpose flour
- 2 teaspoons (8 g)baking powder
- 1 teaspoon (6 g) salt
For the Buttercream
- 2 cups (452 g) unsalted butter, slightly cold
- 6 cups (750 g) powdered sugar, measured then sifted
- 1/4 cup (57 g) heavy whipping cream
- 1 teaspoon (4.2 g) pure vanilla extract
- Pinch of salt
Instructions
- For the Cookies
- Preheat your oven to 400 degrees F. Line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 2 minutes.
- Add the eggs, vanilla and lemon extract (if using). Mix until incorporated.
- With the mixer on low speed, add the flour, baking powder and salt. Mix until just incorporated.
- Cover and refrigerate for at least one hour.
- Roll the dough out to about 1/4 inch thick. Use cookie cutters to cut shapes and place the cookie dough 1 inch apart on the baking sheet.
- Freeze the cut dough for 10 minutes and then bake 6 to 8 minutes.
- Cool completely before frosting.
- For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes, until light and fluffy.
- With the mixer on low speed, gradually add the powdered sugar, heavy cream, vanilla and salt.
- Turn the mixer to medium-high speed and beat the frosting for an additional 5 minutes, until nearly white.
- Before frosting or piping, mix the frosting by hand with a wooden spoon or spatula to push out the air pockets.
Can you freeze unused dough?
Yes, absolutely!
Hey Courtney,
Looking to make these biscuits. Just wondering how long they would keep for in an air tight container.
Thank-you!
Steph 😀
They’d be good for a couple days in an airtight container at room temp, and up to a month in the freezer.
My sister recommended this recipe to me and I’m just getting started, but I think you probably want to move the first step of preheating the oven to after step 5, since you don’t want your oven running while the dough is in the fridge for an hour!
I wanted to make them and freeze them is it best to cut them and then freeze them and how long can I freeze them for before baking? Thank you love all of your recipes
Cut then freeze! Can freeze for a few hours!
hi courtney,
i don’t have a stand mixer or a paddle attachment. how can i modify this recipe?
-yolanda
Use a hand mixer!
I couldn’t get the dough to easily pick up off the floured counter… it seems way too tacky. I refrigerated the dough for an hour like instructed, but I just made a sticky mess with my hands, rolling pin and counter…even covered in flour… not sure what I did wrong??
Just chill it longer! Might get too soft from hands or the temp!
I had same issue. Sticky and was in fridge over an hour. How much flour to roll as it’s not indicated to even flour surface.
Use about 1/2 cup
I feel like a goober asking this, but did the recipe disappear?? I know I saw it a few days ago but for the life of me, I cannot see it today. I’ve tried on my phone as well as my laptop and it’s just not showing up!
It should be there now!
Having trouble finding the sugar cookie recipe on this post?
Hello! I feel like I’m missing something. I love the photos, but I don’t see the recipe anywhere.
It should be there!
Hi Courtney!
Could I make the dough and keep it refrigerated for a day or 2 before using cookie cutters and baking?
Of course!
Do these have to be refrigerated after they are frosted or can you leave them covered on the counter?
You can leave them out.
I made these cookies and the buttercream. The buttercream was yummy and the cookies were good but a little tough. Not sure what I did wrong. The bite was just tough. Maybe I overmixed the dough? Any suggestions?
Both the icing & the cookies were amazing. The lemon gave it a touch of zest they needed!!