These classic sugar cookies are rolled, cut into shapes, and baked until the edges are lightly golden. A short chill makes the dough easier to handle and helps the shapes hold.
Ingredients and helpful notes
Softened butter creams with sugar before the egg and vanilla go in. Cornstarch and baking powder are included in the dry mixture for a tender cookie.
- 1 cup (2 sticks or 227g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
How to make it
Cream the butter and sugar, mix in the remaining ingredients, chill the dough, then roll and cut. Bake the cookies on lined sheets and cool before decorating.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, using an electric mixer (stand mixer or hand mixer), cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale yellow, about 3-5 minutes.
- Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Whisking ensures they are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; this can result in tough cookies.
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling makes it easier to roll out and helps cookies maintain their shape.
- On a lightly floured surface, roll out one disc of chilled dough to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch of space between them.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. For slightly softer cookies, bake closer to 8 minutes; for crisper cookies, bake closer to 10 minutes.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
Practical tips and serving
Chill the dough for at least 30 minutes before rolling. Roll to about 1/4 inch thick and bake just until the edges begin to turn golden. Cool completely before decorating.
For another recipe, see shortbread cookies or buttercream frosting tips.
Best Classic Sugar Cookies
Classic rolled sugar cookies made with butter, vanilla, and a short chill before cutting. Makes about 24 cookies.
- 1 cup (2 sticks or 227g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, using an electric mixer (stand mixer or hand mixer), cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale yellow, about 3-5 minutes.
- Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Whisking ensures they are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; this can result in tough cookies.
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling makes it easier to roll out and helps cookies maintain their shape.
- On a lightly floured surface, roll out one disc of chilled dough to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch of space between them.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. For slightly softer cookies, bake closer to 8 minutes; for crisper cookies, bake closer to 10 minutes.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
Chill the dough for at least 30 minutes before rolling. Roll to about 1/4 inch thick and bake just until the edges begin to turn golden. Cool completely before decorating.