The Best Rolled Sugar Cookies Recipe

Name: The Best Rolled Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 90 min
Ingredients: 2 cups white sugar; 1.5 cups butter, softened; 4 eggs; 1 teaspoon vanilla extract; 5 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt

Cook Time: 10 minutes

Cookies are the perfect treat to make for any occasion. Celebrating a holiday? Bake cookies. Having a get-together? Bake cookies. Need snacks? Bake cookies. Holding a bake sale? Bake cookies. You get the picture. And of all the thousands of cookie recipes, this is one of the best sugar cookie recipes, as rated and reviewed by our community of home cooks. Using this recipe for The Best Rolled Sugar Cookies, you can roll out the sugar cookie dough, cut it into all sorts of shapes and sizes, and decorate the cookies to suit the occasion (Hint: We love holiday cookie cutters!). So, let's dive in and see how to make sugar cookies from scratch with lots of tips and tricks to ensure baking success.

Ingredients

Butter (unsalted): Softened, but not too warm
Sugar: White granulated, leveled off
Eggs: Cool or room temperature, large
Vanilla extract: Real vanilla for the best flavor
All-purpose flour: Measure carefully
Baking powder: Helps the dough rise
Salt: Regular table salt

Step-by-Step Instructions

Step 1: Cream the butter and sugar together. Using an electric mixer (hand-held or stand mixer), beat the softened butter and sugar for about 4 to 5 minutes until the mixture is light and fluffy. This process incorporates air into the dough, making your cookies light and airy.

Step 2: Add eggs and vanilla extract. Mix them thoroughly into the butter and sugar until well combined. Some people prefer to add the eggs one at a time for better incorporation.

Step 3: Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients while mixing on a low speed. Scrape the sides of the bowl to ensure even mixing and prevent flour streaks.

Step 4: Chill the dough. Once the dough is mixed, cover it with plastic wrap and refrigerate for at least one hour. This step firms up the butter and prevents the cookies from spreading too much while baking.

Step 5: Roll out the dough. After chilling, remove the dough from the fridge and let it sit for a few minutes at room temperature. Lightly flour your countertop and rolling pin. Roll the dough to a thickness of 1/4 to 1/2 inch. If the dough is sticky, dust it with more flour.

Step 6: Cut out shapes. Use your favorite cookie cutters to cut shapes from the dough. Place them on a baking sheet lined with parchment paper, ensuring theres about 1 inch of space between each cookie to allow for even spreading.

Step 7: Bake. Preheat your oven to 400F (200C). Bake the cookies for about 6 to 8 minutes. You want them to be lightly browned at the edges but still light in color. Rotate the baking sheet halfway through baking to ensure even cooking.

Step 8: Cool. Transfer the cookies to a wire rack to cool completely. The cookies will firm up as they cool, making them easier to decorate.

Recipe Tips

For best results, use parchment paper to line your baking sheet. This makes it easy to transfer the cookies without breaking them, especially when they have intricate shapes.
Make sure your baking sheet is completely cool before placing more dough on it. A hot sheet may start to melt the dough before it bakes.
Chill the dough for at least one hour to ensure the cookies hold their shape while baking.

How to Decorate Sugar Cookies

Allow the cookies to cool completely before decorating with icing or frosting. Applying decorations to warm cookies can cause the frosting to melt off.

How to Store Sugar Cookies

Store sugar cookies in an airtight at room temperature for up to 3 days. If youve decorated them with royal icing, you can stack the cookies. For cookies with soft frosting, store them in a single layer, or separate layers with parchment paper. You can freeze sugar cookies for up to 3 months.

Nutrition Facts (per serving)

Calories: 110
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 93mg
Total Carbohydrates: 15g
Protein: 2g
Calcium: 14mg
Iron: 1mg
Potassium: 17mg

Enjoy your cookies!

The Best Rolled Sugar Cookies Recipe

FAQ about The Best Rolled Sugar Cookies Recipe

To store sugar cookies, place them in an airtight container at room temperature for up to 3 days. If they have royal icing, you can stack them. However, if they are decorated with soft frosting, it is best to store them in a single layer or with parchment paper between layers. You can also freeze sugar cookies for up to 3 months by placing them in an airtight freezer bag.

Yes, you can freeze sugar cookie dough. After mixing, wrap the dough tightly in plastic wrap and place it in an airtight container or freezer bag. The dough can be stored in the freezer for up to 3 months. When you're ready to bake, simply thaw the dough in the refrigerator overnight before rolling and cutting it out.

If your dough is too sticky to handle, dust it with powdered sugar or additional flour while rolling it out. You can also chill the dough for a longer time (even overnight) to make it firmer and easier to work with. If the dough remains sticky even after chilling, you can divide it into smaller portions and work with one portion at a time.

The thickness of your sugar cookies depends on how thick you roll the dough. For thicker cookies, roll the dough to ½ inch, and for thinner cookies, roll it to ¼ inch. Adjust your baking time accordingly: thinner cookies may need less time, while thicker cookies may need a few extra minutes.

To prevent your sugar cookies from spreading too much, make sure to chill the dough before rolling it out. This helps the butter firm up and prevents excessive spreading during baking. Additionally, avoid using too much butter or substituting ingredients that may affect the dough's structure. Also, consider placing the cookies on a cool baking sheet before placing them in the oven.

Yes, you can substitute gluten-free flour for all-purpose flour in this sugar cookie recipe. It's recommended to use a 1:1 ratio of gluten-free flour. Some users suggest adding a bit more vanilla and sugar to enhance the flavor and prevent the dough from becoming too dry. Be sure to roll out the dough with powdered sugar instead of flour for a smoother texture.

You can use salted butter, but make sure to reduce or omit the added salt in the recipe to maintain the right flavor balance. While salted butter may slightly affect the taste, it shouldn't interfere with the texture or success of the cookies.

To make cutting out shapes easier, chill the dough thoroughly and work with small portions at a time. Roll the dough between two sheets of parchment paper or wax paper to prevent it from sticking to your rolling pin. Use cookie cutters that are lightly dusted with flour to help them cut through the dough cleanly. Also, placing the cutouts on a chilled baking sheet can help maintain their shape during baking.

After baking, allow the cookies to cool completely before decorating. You can use royal icing, buttercream, or glaze for decorating. For intricate designs, it's best to use royal icing, which dries hard and provides a smooth surface for detailed decorations. If you prefer a simple look, dusting cookies with colored sugar before baking or adding sprinkles after cooling can be a fun option.

Yes, you can make the sugar cookies ahead of time. The dough can be refrigerated for up to 3 days or frozen for up to 3 months. After baking, the cookies can be stored in an airtight container for up to 3 days. If decorated with royal icing, they can be stacked, but soft-frosted cookies should be stored in a single layer or separated by parchment paper.

Comments

Anna Hill

07/24/2023 09:49:45 AM

Delicious! I experimented with a new technique I discovered from a variation of a sugar cookie recipe. Instead of rolling the dough, I formed small balls and used a glass dipped in sugar to flatten the cookies. This method saved me time and effort. I also stored the remaining dough in the refrigerator and baked only as many cookies as needed for immediate consumption. It ensured that we always had freshly baked cookies on hand.

Carolyn Scott

05/29/2025 02:19:07 AM

This dough was extremely sticky, making it difficult to work with. Even after freezing it, I could only roll out one cookie at a time, and the rolling pin would still stick to the dough. In order to salvage the dough, I had to press it out with my hands. I will be looking for a different recipe next time.

Matthew Perez

09/10/2024 02:26:16 PM

Great recipe! Here's what worked for me: I chilled the dough in the refrigerator for an hour, and then rolled it out in batches between two sheets of parchment paper to the desired thickness. I placed the flattened dough, still between the parchment papers, into the freezer. It didn't need to freeze for too long before becoming firm. Once I removed it, I rolled over it again with a rolling pin before taking off the top parchment paper. This method resulted in perfect dough that didn't melt or stick excessively!

Julie Adams

12/16/2022 05:28:21 PM

I used this dough to make cookies for a baby shower, and they turned out amazing!

The Best Rolled Sugar Cookies Recipe