If you’re looking for easy sugar cookie recipes, you’re in the right place. This is one of the easiest and the best sugar cookie recipes I know. They’re buttery and sweet, and the dough is just so easy to work with. And the best part? They’re made to be rolled and cut out with cookie cutters!
What could be better than shaped sugar cookies?
Of all the easy sugar cookie recipes I know, this is the one I use the most often. It’s perfect for any occasion – you can make bunnies and chicks for Easter, ghosts, and witches for Halloween, anything for any special event!
And once the cookies are baked, you can decorate them with this sugar cookie icing. It dries hard and shiny, and your cookies will look really professional.
And now, here it is, my favorite of all easy sugar cookie recipes!
Yields 24 cookies.
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter
3/4 cup sugar
1/2 tsp vanilla
- In a small bowl, mix the flour, baking powder and salt.
- In a large bowl, cream the butter and sugar until they’re smooth and fluffy.
- Add the eggs and vanilla to the butter mixture, and mix until it’s smooth and well blended.
- Gradually add the flour mixture to the wet ingredients and stir until it’s smooth.
- Shape the cookie dough into a thick disc, and refrigerate it until it’s firm but not hard, 30 minutes to an hour.
- Be sure to cover the dough with wax paper or plastic wrap!
- You want the dough to be firm enough to roll out without it being super sticky or too mushy, but you also don’t want it so hard that you can’t roll it out.
- Preheat your oven to 375F.
- Lightly coat the dough with flour, and roll it out on a lightly floured surface until it’s about 1/4 of an inch thick.
- Cut out the cookies with cookie cutters. Re-roll the scraps, using more flour if you need to keep it from sticking, and cut more cookies until you’re out of dough.
- Arrange the cookies on an ungreased cookie sheet and bake for 7-9 minutes, until the edges start to turn golden.
- The cookies should be at least half an inch apart from each other. They’ll grow a bit, but not so much that they’ll lose their shape.
- I tend to like cookies that aren’t too sweet, and a lot of times I use less than the usual amount of sugar. If you like things nice and sweet, you might want to add an extra 1/4 cup or 1/2 cup of sugar.
- If you prefer a softer, chewier cookie, you can roll the cookies a bit thicker, up to half an inch thick. They’ll need to cook a bit longer, but once the bottom turns golden, the cookie itself will still be nice and soft.
- Thicker cookies might lose their shape a bit more. There’s more dough to puff outwards.
- If you like crisper cookies, you can increase the cooking time. Let the golden brown creep up the sides a bit, but don’t leave them too long, or the bottom might burn.
- When you’re making cut-out sugar cookies, it’s best not to over-roll the dough. So cut out as many cookies as you can from the dough, and reroll it only when you can’t get another cookie out of it.
- Over-rolling the dough makes it tougher, and you get a tougher cookie.