Introduction

These sugar cookies are soft, flavorful, and perfect for any occasion. With a tender crumb and just the right amount of sweetness, they make an ideal base for frosting or enjoyed plain. Follow this recipe for classic, crowd-pleasing sugar cookies every time.

Several stacks of flower-shaped sugar cookies are shown on a white marbled surface. Each stack contains about six thick cookies, all light beige with a smooth, slightly grainy texture. One cookie is held upright by a woman's hand in the foreground, showing its even thickness and gently rounded edges. In the background, there is a rolling pin, a red textured cloth, and red cookie cutters partly visible, adding color contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Sweet Cream Salted Butter (softened)
2 cups Granulated Sugar
2 Large Eggs
2 tablespoons Vanilla Extract
4 teaspoons Baking Powder
6 cups All-Purpose Flour

Instructions

Step 1: Add the softened butter and sugar to your mixer. The butter should be soft but still cold to avoid dry dough. Let it sit at room temperature for about an hour before starting.
Step 2: Cream the butter and sugar together on medium-high for about 3 minutes until thoroughly mixed.
Step 3: Add the vanilla extract and eggs to the mixture. The extra vanilla adds moisture and enhances the flavor.
Step 4: Beat the dough until it becomes light and fluffy, approximately 3 minutes.
Step 5: Stir in the baking powder until combined.
Step 6: Gradually add the flour two cups at a time, mixing only until incorporated to avoid overworking the dough.
Step 7: Check the dough’s consistency—it should be firm but not crumbly. If too dry, add a teaspoon of vanilla or milk and mix again.
Step 8: Roll out the dough on a prepared surface to about 3/8 inch thickness.
Step 9: Cut shapes using cookie cutters of your choice.
Step 10: Bake in a preheated 350°F oven for 6 to 10 minutes, depending on cookie size and thickness. Thicker cookies need about 9-10 minutes; thinner or smaller cookies need 6-7 minutes. Remove once edges just start to brown and cookies are set but not overbaked.
Step 11: Allow cookies to cool completely before frosting. They pair wonderfully with buttercream frosting for a delicious finish.

Tips & Variations

Use Sweet Cream Salted Butter for richer flavor, or substitute with unsalted butter and add a pinch of salt if preferred.
To prevent dry dough, avoid over-softening the butter; it should be soft but still cool to the touch.
Add a teaspoon of milk if your dough feels too dry before rolling out.
Try adding lemon or almond extract instead of vanilla for a different twist.
If you want thinner cookies, roll dough thinner and reduce baking time accordingly.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies for up to three months. Thaw at room temperature before serving. If frosted, refrigeration may be needed depending on the type of frosting used; bring cookies to room temperature before eating for best flavor.

How to Serve

The image shows two stacks of flower-shaped sugar cookies with seven rounded petals. Each stack has around seven light tan cookies with a slightly crumbly texture. The stacks are placed on a white marbled surface. Behind the cookies, a red textured cloth and part of a wooden rolling pin are visible, adding to the cozy baking scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavors.

How do I prevent my sugar cookies from turning out dry?

Make sure your butter is softened but still cool, and avoid overbaking. Also, mix the dough just until the flour is incorporated to keep cookies tender and moist.