The best sugar cookie recipe yields a workable dough that you can turn into the cutouts of your dreams. The baked cookies should have a delicious canvas ready for decorating with sanding sugar, a colorful glaze tinted with natural food coloring (tie-dye, anyone?), or royal icing topped with sprinkles and sugar pearls. This one yields crisp yet tender cookies that keep their shape, taste great, and last a while in the freezer.
If you don’t have a stand mixer, a hand mixer will do the job; just make sure the butter and granulated sugar are well combined. To change up their flavor, you can add a little peppermint or almond extract, but no more than ¼ tsp. of either; they’re much more potent than vanilla.
Rolling out your dough between two sheets of parchment paper guarantees that this easy sugar cookie recipe is as supreme (and executable) as its name suggests, as thinly rolled cookie dough can stick to even the coldest countertops. To make your work and cleanup easier, line your cookie sheets with parchment paper or silicone baking mats from the start. And, if you make these ahead of time, wrap bundles of cookies (undecorated) tightly in plastic wrap and place them in an airtight container so they won’t chip if something shifts in your freezer.
These cookies can stand on their own, but if you include them in a cookie tin, we recommend pairing them with another classic like chocolate chip cookies and a couple of bolder options like chewy molasses cookies or ancho-mole cookies.
What you’ll need
Electric Mixer
$50 At Amazon
Set of 6 Pastry Rulers
$20 At Kitchen Jukebox
French Rolling Pin
$29 At Amazon
Round Cookie Cutter Set, 12-Pack
$13 $10 At Amazon
Recipe information
Total Time
2 hours 40 minutes (includes chilling dough)
Yield
Makes 2–3 dozen, depending on size
Ingredients
Preparation
Step 1
Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Form dough into two ¾"-thick disks; wrap in plastic. Chill at least 2 hours.
Step 2
Place racks in lower and upper thirds of oven; preheat to 325°. Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured sheet of parchment paper until about ¼" thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.
Step 3
Bake cookies, rotating baking sheets halfway through, until edges are golden, 12–16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough.
Step 4
Decorate cooled cookies as desired.
Do ahead: Cookie dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly and freeze.
Editor’s note: This recipe was originally printed in our December 2013 issue. This way to more of our best Christmas cookie recipes →
