Classic Sugar Cookies

Oct 29

This classic sugar cookie is soft and tender, and makes the perfect kid-friendly food craft for any holiday.

Why is it so hard to find a good sugar cookie recipe? Over the years I’ve tried nearly a dozen recipes that all say something like, “the perfect sugar cookie recipe,” “sugar cookies that hold their shape,” “the only sugar cookie recipe you need”… none of which have lived up to such bold statements.

My Ideal Sugar Cookie

Before I start telling you about this particular recipe, one that I deem pretty close to perfect, let me tell you what makes a the ideal sugar cookie in my mind because we all have different expectations when it comes to cookies, especially sugar cookies.

First and foremost, it needs to taste good (flavor always trumps presentation for me). I like a sugar cookie that isn’t overly sweet because once you add frosting, the sweetness is going to be overwhelming (you know, like the store-bought frosted sugar cookies. Those cookies basically encompass everything I don’t want in a sugar cookie). For me, I want a cookie that has a slight buttery taste and a little bit of texture. Nothing too crunchy, but also nothing too fluffy and airy. And, of course, I want a cookie that will hold most of it’s shape when baking.

So, after many, many sugar cookie tests, I actually decided my favorite is a tried and true recipe from my in-laws. Ryan’s parents make this recipe nearly every time we visit. My kids and I always look forward to this treat. During the summer, they make strawberry buttercream with homemade jam to top on the cookies. During the winter, they’ll make the same sugar cookies and top them with a chocolate buttercream. They’re just a classic. 

A Little Something Special

Some sugar cookie recipes call for almond extract, but I prefer vanilla extract in my sugar cookies. I actually will sometimes add a little lemon extract to this recipe. Just a hint of lemon is a total game changer. Give it a try and let me know what you think!

I also like that these cookies are tender with the slightest crunch when you bite into them. 

We had so much fun decorating our Halloween shaped cookies and can’t wait to do it again at Christmas.

We tried to save a few to give to our friends who have helped out so much while I was recovering after foot surgery… but I’ll be honest, it was hard not to eat them all before they made it to the plates.


Classic Sugar Cookies

Yield 2-3 dozen, depending on size of the cookie cutter

Tender and soft sugar cookies paired with a whipped vanilla butterceam.


For the Cookies

  • 1 1/2 cups (339 g)  unsalted butter, room temperature (just barely soft enough to leave a fingerprint and still cold)
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon (4.2 g) vanilla extract
  • 1/4 teaspoon (1.1 g) lemon extract (optional)
  • 5 cups (600 g) all purpose flour
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (5.6 g) salt

For the Frosting

  • 2 cups (452 g) unsalted butter, room temperature (just barely soft enough to leave a fingerprint and still cold)
  • 6 cups (750 g) powdered sugar, sifted
  • 3 tablespoons (44.3 g) heavy whipping cream
  • 1 teaspoon (4.2 g) pure vanilla extract
  • Pinch of salt


For the Cookies

  1. Preheat your oven to 400 degrees F. Line two baking sheets with parchment paper. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 2 minutes.
  3. Add the eggs, vanilla and lemon extract (if using). Mix until incorporated.
  4. With the mixer on low speed, add the flour, baking powder and salt. Mix until just incorporated.
  5. Cover and refrigerate for at least one hour.
  6. 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.
  7. Freeze the cut dough for 10 minutes and then bake 6 to 8 minutes.
  8. Cool completely before frosting.

For the Frosting

  1. 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.
  2. With the mixer on low speed, gradually add the powdered sugar, heavy cream, vanilla and salt. 
  3. Turn the mixer to medium-high speed and beat the frosting for an additional 5 minutes, until nearly white.
  4. Before frosting or piping, mix the frosting by hand with a wooden spoon or spatula to push out the air pockets.

5 thoughts on “Classic Sugar Cookies

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  1. Hey Courtney,
    Looking to make these biscuits. Just wondering how long they would keep for in an air tight container.
    Steph 😀

  2. 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!