Classic Sugar Cookies (Best for Decorating)

The edges set with a clean snap. The centers stay tender. And the dough rolls without sticking or collapsing as you cut out shapes. These classic sugar cookies bring that dependable texture home, whether you decorate them or enjoy them plain.

Save

Why This Recipe Works

A balanced blend of butter, sugar, and flour keeps the dough firm enough to handle yet soft enough to bite into. The butter starts cool so it aerates properly during creaming, which creates a tight crumb that doesn’t puff or spread too far.

Rolling the dough before chilling makes the sheets easy to transfer and prevents the dough from toughening as you work it. A short chill firms the fat so the shapes stay sharp. Gentle baking keeps the tops pale, the edges set, and the centers soft.

These cookies stay buttery, hold their shape, and provide a steady surface for decorating.

Ingredients & Substitutions

Butter: brings flavor and structure. Cool room-temperature butter creams with sugar to give the dough lift without turning airy or cakey.
Granulated sugar: sweetens and helps the edges brown lightly. It also keeps the texture crisp at the edges instead of chewy.
Egg: binds the dough and adds moisture, keeping the centers tender.
Vanilla: provides the classic aroma. Almond extract or citrus zest shifts the profile without affecting structure.
Baking powder: offers a little lift without puff.
Flour: forms the framework. Too much flour leads to stiffness; too little causes spread. A gluten-free blend with xanthan gum works with a splash of milk if the dough feels dry.

Essential Equipment

• A stand mixer or hand mixer for proper creaming.
• A rolling pin and parchment sheets for smooth rolling.
• Parchment-lined baking sheets to prevent overbrowning.
• An oven thermometer for consistent results.

How to Make Classic Sugar Cookies

Make the Dough

1. Cream the butter and sugar until pale and fluffy and cool to the touch.
2. Mix in the egg and vanilla until smooth.
3. Add the dry ingredients and blend on low until the dough pulls from the bowl and feels soft, not sticky.

Roll and Chill

1. Roll half the dough between parchment sheets to 1/4 inch thick.
2. Transfer the sheet to a pan.
3. Repeat with the second half.
4. Chill until firm and cool to the touch.

Cut and Bake

1. Press cutters straight down for clean edges.
2. Lift shapes with an offset spatula and space them on a lined sheet.
3. Bake until the edges look set and the bottoms take on a faint golden color while the tops stay pale.

Cool and Decorate

1. Let the cookies rest on the sheet briefly.
2. Move them to a rack.
3. Decorate once fully cool.

Save

Expert Tips

• If the dough cracks while rolling, let it warm for a minute.
• If it sticks, chill it briefly until firm.
• Check the first tray early; a minute too long dries the centers.
• Roll thinner for crisp edges; pull earlier for softer centers.

Storage & Freezing

To Store:
Store cooled cookies airtight at room temperature for several days.

To Freeze Baked:
Freeze undecorated cookies for up to 3 months.

To Freeze Dough:
Freeze rolled dough sheets and thaw in the fridge until firm enough to cut.

FAQ

1. How do I keep sugar cookies from spreading?
   Use cool butter, chill the rolled dough, and bake while the shapes are firm.
2. Why are my cookies dry?
   They may be overbaked or include too much flour. Keep the tops pale and weigh the dry ingredients.
3. Can I color the dough?
   Yes—add gel coloring during creaming for even blending.
4. How do I make them softer?
   Pull them as soon as the edges set; pale tops equal softer centers.
5. Can I skip chilling?
   Not for cut-outs. Chilling protects the shape and prevents puffing.

Save

Classic Sugar Cookies

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

30

cookies

Prep time

25

minutes

Cooking time

10

minutes

Calories

125

kcal

Total time

1

hour 

Classic sugar cookies with crisp edges, soft centers, and dough that rolls cleanly for cut-out shapes. Ideal for decorating or serving plain.

Ingredients

• 1 cup unsalted butter, cool room temp (227g)

• 1 cup granulated sugar (200g)

• 1 large egg (50g)

• 2 teaspoons vanilla extract (10g)

• 2 1/2 cups all-purpose flour (300g)

• 3/4 teaspoon baking powder (3g)

• 1/4 teaspoon salt (1g)

Directions

• Cream butter and sugar until pale and fluffy.
• Mix in egg and vanilla until smooth.
• Add dry ingredients and blend until a soft dough forms.
• Roll dough between parchment to 1/4 inch thick; chill until firm.
• Cut shapes and place on lined baking sheets.
• Bake at 350°F (177°C) for 9–11 minutes, until edges set and bottoms lightly golden.
• Cool briefly on the sheet, then transfer to a rack and decorate once cool.

Notes

• Dough should feel soft, not sticky; add a teaspoon of flour if needed.
  Freeze undecorated cookies for up to 3 months.
• INTERNATIONAL SUBSTITUTIONS
  UK: Use plain flour; caster sugar for granulated.
  AUS: Use plain flour; standard white sugar works.